Thursday, December 22, 2011

A Velvety Christmas Treat

Recipe:  Velvet Muffins with Whipped Cream Frosting

This is something that I had wanted to make for a real long time but had been prolonging for no particular reason. But with Christmas fast approaching, I guess there was no better time to try out these really velvety muffins.

Trust me; these muffins are for its softness….. They just seem to melt in your mouth.

I stumbled upon this great recipe in ‘Joy of baking’ and was wonderstruck by the beauty of it. The original recipe uses liquid red food colour giving the cake a beautiful scarlet colour.
Looked very Christmassy!!
But I haven’t used any food colour as I have a slight phobia towards artificial colouring.
It has a lovely flavour too with a mild chocolate taste which comes from a single table spoon of cocoa.
It’s quite simple to make and the output is a surprisingly soft and fluffy bunch of muffins.
The original recipe uses cream cheese frosting, but I wanted to use something that was much lighter on the tummy and hence settled for whipped cream.

The combination worked perfectly and helped me satisfy my compulsive baking instincts to an extend J

(Adapted from Joy of baking by Stephanie Jaworski)


All purpose flour - 1 ¼ cups
Baking powder – ¼ tsp
Salt – ¼ tsp
Cocoa powder – 1 tbsp
Unsalted butter – ¼ cup (at room temp)
Granulated white sugar – ¾ cups
Egg – 1 large
Vanilla extract – ½ tsp
Butter milk – ½ cup
White vinegar – ½ tsp
Baking soda – ½ tsp
Liquid red food colour – 1 tbsp (optional) it gives a lovely scarlet colour to your cake, worth a try. I haven’t used it.

For the frosting

Heavy whipping cream – 1 cup
Sugar or icing sugar – 1 ½ tbsp ( I used icing sugar)
Vanilla essence – ½ tsp


Preheat oven to 175 degree C. Line a muffin tin with paper cupcake liners.

Take a small bowl and mix all the dry ingredients together (flour, cocoa, baking powder and salt). Set aside.

In another bowl, using an electric or hand mixer, whisk together butter and sugar until it’s smooth and fluffy. Now break in the egg and continue whisking, also add the vanilla essence to the mixture as you whisk on.

Take the butter milk (if you are using the food colour, you will have to mix it with the butter milk) and set aside.

Alternately add the butter milk and the dry ingredients to the butter-egg-sugar mixture in three additions, starting and ending with the flour mixture.

In a small cup mix together vinegar and baking soda and let it fizz up. Now immediately pour it into the cake batter and fold in well.

Divide the batter equally between all the cupcake liners (Makes approx 12 muffins). Pop the muffin tin into the preheated oven and bake for approximately 15 mins or until a toothpick inserted in the centre comes out clean.
I am sure you will be amazed at the softness of these lovely muffins.

Leave the muffins to cool completely before frosting


Place your whisking blades and bowl in the freezer for around 15 mins before you start whipping your cream.
Start whipping your heavy cream using an electric or hand mixer, when soft peaks are formed, add the sugar and vanilla essence and continue whipping till you get stiff peaks.

Your frosting is ready.

You may now frost your muffins, but they do taste awesome all by themselves too.


  1. idoke thinu kootiya etan thadi koodelo!!!

  2. looks yummy ! I'll definetely try those for my picky eater!

  3. Thanks smitha.. Iam sure ur little one will love it

  4. Appu,hehe chettanu adikkam kodukilla... Ithu neighbour kids and Dachu finish aaki :)