Wednesday, 12 October 2016

Red Velve Cupcake

Its been a while I set aside Sat for ME time.  I was invited to a baking demo organised by S and since hub was free to be the uber dad, I had the chance to attend.

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
184g buttermilk
1 egg
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
10g milk
1 tsp vanilla extract

Method

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.


Frostings

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.






  



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