I recently baked a batch of red velvet cupcakes. I was playing around with them to see what flavor combinations went well with them and one of the best things I found was banana pudding! It may seem a little strange, but wow! Was it ever good! I decided to do a tropical theme and paired the banana pudding filling with pineapple American butter-cream and topped them with an orange slice, a fanned strawberry and a maraschino cherry! They were delicious!
Of course if you don’t feel like going to the trouble of making these from scratch you can always just buy a box of red velvet cake mix which seem to be pretty common place these days. If you do have trouble finding one simply buy a chocolate cake mix and add 2 tbsp of red food coloring to that. I know that it takes out some of the mystery but red velvet are really just dyed chocolate cupcakes! Just be sure to pick a lighter colored chocolate mix.
Red Velvet Cupcakes
1 1/4 cups cake flour •1/4 tsp salt •1 tbsp cocoa powder• 1/4 cup butter• 3/4 cups sugar• 1 large egg •1 tsp vanilla extract •1/2 cup buttermilk •2 tbsp liquid red food coloring •1/2 tsp white distilled vinegar •1/2 tsp baking soda •1/4 tsp baking powder
Preheat your oven to 350° Mix wet and dry ingredients separately and then combine them by adding the dry ingredients into the wet 1/3 at a time. Pour batter into a Ziploc bag and cut the tip of one corner off. Use the Ziploc to pipe the mix into the cupcake liners. Bake for 20-25 minutes.18- 23 mins for cupcakes.
Pineapple American Frosting
1 small can crushed pineapple• 1 lb butter• 1 kg icing sugar• Cream
Squeeze the crushed pineapple as hard as you can to remove as much juice as possible. Mix the butter and icing sugar as you normally would and add the pineapple at the end. Add cream until you achieve the consistency that you are looking for. If you wanted you could use a little pineapple juice instead of cream but it can sometimes make the icing look grainy.
Banana Pudding Filling
For these ones I just used instant pudding from the store. If you were so inclined you could by those pre-made pudding cups.
Fill a piping bag with a filling tip with banana pudding and then fill each cupcake with just enough pudding to make the cupcake feel a little heavy in your hand.
Next swirl the icing on top and decorate with fruit of your choice. The icing will sometimes get stuck in a 1M or star tip so you may need to use just a plain open tip.
To make a strawberry fan simply slit the strawberry down to the end but not all the way through about 4 times and then fan it open.
If you do choose to decorate with maraschino cherries it is important to wipe all of the juice off with a paper towel before placing them on top of the icing because the juice will bleed down the icing if you don’t.
These are delicious cupcakes! I hope you enjoy them as much as I do!