Thursday, 1 March 2012

Recipe: Red Velvet Cupcakes

Salam alaikum!

I don't know why but I've been craving for a bite of delicious red velvet cupcake since er, last week. No time to drop by bakeries to get em' so I decided okay, I can do this. I can bake for myself one! (All these thoughts running through my head while I was in the library doing my assignment sigh the thoughts of a foodie haha!) Halfway through my work, I combed the shelves of the Food section and grabbed Nigella's book. Made a quick dash to Cold Storage to get some of the ingredients and started baking as soon as I reached home heheh. Made some changes here and there to the recipe too. Happy trying! (:



Recipe:

Dry Ingredients

1 1/4 cups sifted plain flour

2 huge tablespoon cocoa powder (cos I like them more chocolatey!)

1/4 teaspoon salt

Wet Ingredients

1/4 cup  unsalted butter, at room temperature

3/4 cup fine sugar

1/2 teaspoon pure vanilla essence

2 eggs

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1/2 cup  buttermilk (got mine from Cold Storage but another substitute is 1/2 tspn distilled white vinegar mix with 1/2 cup milk)

1 tablespoon liquid red food coloring

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1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Heat oven to 180 degrees.

  1. Place butter and sugar in bowl and beat until light and fluffy (about 3 minutes). Add eggs one at a time, beating after each addition. Add vanilla.

  2. Make a paste of the food colouring & buttermilk.

  3. Dissolve baking soda in vinegar, add to buttermilk. (It will make a fizzy science project-ish sound hehe)

  4. Sift flour & cocoa powder & salt.

  5. Gradually add in the flour mixture, buttermilk and baking soda into the batter.

  6. Mix until smooth.

  7. Pour into cupcake cups!

  8. Bake 20-25 minutes. Remove from oven, cool 10 minutes, then invert cakes onto cooling rack and to cool completely before frosting.




Cream Cheese Frosting


Recipe:


1 cup of cream cheese (at room temperature)



1/4 cup of unsalted butter

1/4 cup icing sugar

1/4 cup milk (didn't really followed this cos I didn't want my frosting to be too runny)

  1. Beat the cream cheese till creamy.

  2. Add butter.

  3. Gradually add the sugar into the batter.

  4. Add the milk bit by bit, stopping when it has reached the desired consistency.



I piped the frosting using Wilson 2D tip! (:

Love, Nadia!

1 comment: