Dec 5, 2014

Red Velvet Cupcakes

Red velvet cupcake! Love this recipe so much that I have to record it here! Sorry for lack of updates! But I'm actively blogging at Dayre nowsaday. Do check out!

Recipe adapted from "Miss Tam Chiak"

Ingredients: (makes 24)
2 cups all purpose flour
1 teaspoon of baking powder
1 teaspoon baking soda
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
11/2 cups sugar
1 cup vegetable oil
2 large eggs, room temperature
1/2 teaspoon red food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoons apple cidar vinegar
1/2 cup of plain hot coffee
1. Preheat oven to 170 degree celsius.
2. Whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. Combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
8. To finish, frost the cupcake with cream cheese frosting when the cakes have cooled completely.
Cream Cheese Frosting (recipe adapted from Cookiescakelab's)
250g cream cheese, room temp
1/2tsp vaniila extract
50g Icing sugar (sifted)
50g Dairy cream (35% fat)

1. Cream cheese till smooth, add in vanilla, icing sugar and beat till well mix.
2. Gradually add in cream and whip until frosting is thick enough to pipe.

So yummy! Going to bake this again soon!

Baked again for Christmas 2014 gathering!


olga biriukova said...

super good

Pan Dongmei said...

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