Thursday, 7 August 2014

Red Velvet Cupcakes Tutorial

Salam and good day everyone....

Today I'm going to share with you one of the recipe that I'm particularly good at. This is the first cupcake that I've made and it's the only thing that I can make perfectly (so far)...hehe

You must've heard of red velvet right? duh~~ I just love baking them. Don't like eating them as much though.

I got this recipe from Martha Stewart. Who better to learn baking from, right? So, the things that you need are: 

  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder (or any kind of cocoa powder)
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar

  • For the Cream Cheese Frosting, you need:
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) icing sugar
  • 3/4 teaspoon pure vanilla extract

It's fairly difficult to find some of these things here, like the cream cheese, buttermilk and cocoa powder. People here prefer the instant mix rather than making them from scratch. huh

So what you need to do are:

  1. STEP 1

    Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa, and salt.
  2. STEP 2

    With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food colour and vanilla.
  3. STEP 3

    Mix baking soda and vinegar in a cup (it will foam), and add buttermilk, filling the cup. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Add mixture to the batter, and mix on medium speed 10 seconds.
  4. STEP 4

    Divide batter evenly among lined cups, filling each three-quarters full. Bake for about 20 minutes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Mine is ugly looking. I know! =P

  1. STEP 5

    To finish, use a small offset spatula to spread cupcakes with frosting or use a piping tube to make it more pretty!

folder [D:] experiment. cari dafni 

Put on the icing

Small and cute version

Try it yourself!

Until next time....

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