This is my second time attending such session. I like it as it is informal and just a bunch of people gathering together to share.
For the first session, it was a lemon cake that I have yet to attempt on my own. I guess I will try that soon and blog about it another day.
In the meantime, here is the Red Velvet Cupcake that was shared. I changed the frosting as I prefer something less sweet.
Come to think about it, it has been ages since I last bake cupcakes. Luckily those liners are still good to use.
Overall, this is a nice recipe. Thanks T for the demo.
Findings: The texture is light and fluffy. We really like it.
What you need
160g plain flour
2 tbsp cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
57g unsalted butter
150g castor sugar
1 tsp vanilla
red food colouring (to adjust)
Cream Cheese Frosting
250g full-fat cream cheese, softened to room temperature
100g unsalted butter, softened to room temperature
50g icing sugar
1 tsp vanilla extract
Preheat oven 180°C. Prepared muffin tray.
Sift in the plain flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Cream butter and sugar until it is creamy and light.
Add in the egg and vanilla and beat to combine.
Alternate flour mixture in 3 additions and buttermilk in 2 additions.
Add in red food colour to the desired shade.
Scoop batter into muffin mould until ¾ full.
Bake for 18 – 22 mins or until cooked.
Beat cream cheese and butter until creamy.
Beat in icing sugar until light and fluffy.
Add in milk and vanilla and continue to beat until combine.