There are a lot of great cake cookbooks out there in the world, but I have to say that one written by a young, award-winning master pastry chef is more rare. Enter Eric Lanlard, author of Cake Boy
I’m excited to share the all-natural red velvet cupcake recipe from Cake Boy. What makes this red velvet recipe unusual is that it is naturally red – that’s right, NO food coloring! How is that possible, you ask? Well, the rich color is obtained from the reaction of the bicarbonate of soda with the vinegar.
RED VELVET CUPCAKES
by Eric Lanlard of Cake Boy
Makes 24 cupcakes | Preparation time: 30 minutes | Cooking time: 20 minutes
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For the cupcakes
¾ cup pure cocoa powder
1½ tsp Nielsen-Massey Vanillas Pure Vanilla Extract
¼lb plus 1 tbsp (11/8 sticks) unsalted butter, softened
1 generous cup superfine sugar
4 egg yolks
1 cup buttermilk
1 tsp fine salt
2¾ cups all-purpose flour, sifted
1 tsp baking soda
1 tsp white wine vinegar
For the frosting
1 cup milk
3 tbsp all-purpose flour
a pinch of fine salt
8oz of either bittersweet chocolate (62% cocoa solids) or white chocolate, broken into pieces
¼lb plus 6 tbsp (1¾ sticks) unsalted butter, softened
2¾ cups confectioners’ sugar
2 tbsp pure cocoa powder (omit if making white chocolate frosting)
1 tsp Nielsen-Massey Vanillas Pure Vanilla Extract (omit if making white chocolate frosting)
Directions
1. Preheat the oven to 350ºF. Line two 12-cup muffin pans with cupcake papers.
2. Sift the cocoa and mix with the vanilla in a small bowl. Set aside.
3. Beat the butter and sugar together in a large bowl, using an electric hand mixer set on medium-high speed, or a stand mixer. Once the butter and sugar mixture is pale, light, and fluffy, add the egg yolks, one at a time, and beat until everything is combined. Add the cocoa mixture and beat well for another minute to combine.
4. Stir the buttermilk and salt together and add it to the butter and sugar mixture, a third at a time, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Then, with your mixer on high, beat everything together on a high speed for about 5 minutes, until you have a smooth, glossy batter.
5. Fill each cupcake paper to three-quarters full. Bake for 18–20 minutes or until a skewer inserted in the cupcake center comes out clean.
6. Cool in the pans on a wire rack for 10 minutes. Remove the cakes and cool completely before frosting.
7. For the frosting, whisk the milk, flour, and salt in a small saucepan over a medium heat until the mixture thickens and begins to bubble, about 1–2 minutes. Transfer to a small bowl and allow to cool.
8. Melt dark or white chocolate. Set aside to cool.
9. Beat the butter, sugar, and cocoa (if using) together until fluffy. Add to the cooled chocolate followed by the milk mixture and vanilla extract (if using). Beat together until smooth, then spoon into a pastry bag with a small plain or star tip. Pipe immediately onto the cupcakes.
Tip
It is really important that an electric hand-held or stand mixer is used to blend the cupcake batter thoroughly, so that a loose, glossy mixture is achieved.
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ABOUT ERIC LANLARD
Eric Lanlard, master pâtissier and twice winner of the prestigious Continental Pâtissier of the Year at the British Baking Awards, has earned himself an international reputation for superlative cakes with an impressive A-list clientele. Having trained in France, Eric moved to London, where he ran the patisserie business for Albert and Michel Roux. He stayed there for 5 years before launching his own business, and now creates cakes for his clients and for his cafè-pâtisserie, Cake Boy, in London. {image by Clive Nichols}