28 Feb 2012

RED VELVET CUPCAKE


Hello there...good evening everyone, one of my friend suggest me to write in English coz she don't understand Bahasa Malaysia. So for this post i'm gonna write the recepi in English. Well, today i attempted to make this little red velvet cupcake, another hardworking day for me,hehe....Well i'm sitting here in front of my computer eating this cupcake while typing, really delightful, it burst the energy : ) Really worth it...


This recepi can be either make as a red velvet cake or cupcakes. It also can be frost using any kind of frosting you like, for cream cheese frosting recepi click here. I'd tried cream cheese & creamy vanilla frosting, both are excellent!!! A long step & procedure will be needed, so be patient or u'll turns the recepi into a disaster, hehe. No pressure ok : ) Remember, experience is the best teacher. I'll include step by step method with picture for easier to refer to. This recepi yields 24 cupcakes but i made out 30...extra 6 cupcakes for me : ) So here we go....





Red velvet cupcake

Ingredients:
3 1/2 cups Superfine flour
170g unsalted butter, softened
2 cups sugar
3 large eggs, room tempreture
6 tbsp red food colouring
3 tbsp high quality cocoa powder
1 1/2 tsp vanilla essence
 1 1/2 tsp salt
1 1/2 cups buttermilk
1  1/2 tsp cider vinegar ( i use regular)
1  1/2 tsp baking soda

Creamy vanilla frosting:
6 tbsp flour
2 cups milk
452g unsalted butter, softened
2 cups sugar
2 tsp vanilla

Making cupcakes:

1. Preheat oven to 350 F. line a muffin pan with paper cup.

2. In a small bowl, sift the flour. Set aside.



3. In a mixer bowl, cream the butter & sugar on medium speed until light & fluffy.






4. Add the eggs, one by one, beating well after each addition.





5. In a small bowl, whisk together red food colouring, cocoa powder & vanilla.






6. Add the cocoa mixture into the batter & beat well.




7. In a measuring cup, stir the salt into the buttermilk. Add to the batter in 3 parts alternating with the flour. Beat until incorporated ( do not over beat).






8. In a small bowl, stir the vinegar & soda. Add to the batter & mix well.






9. Divide the batter into a muffin pan, 2 tbsp for each. Bake 15- 20 min or until cooked.




10. Let it cool in the pans for 10 min, remove & cool completely in a wire rack before frosting them.




Creamy vanilla frosting:
1. In a saucepan, whisk the flour into the milk until smooth. 




2. Place over medium heat & stirring constantly. Cook until the mixture thicken.



3. Sieve the mixture into a bowl & use spatula to push it through, you will have a smooth mixture. Refrigerate it for about 15 min until it is cool.



4. Then, in an electric mixer, beat the butter & sugar until fluffy. Add in vanilla & beat well (i'm run out of vanilla, i replace with lemon essence).





5. Add the cooled mixture & beat on high speed until very smooth. 





6. Then, fold a plastic piping bag as shown in the picture for easier to handle. Put an amount of frosting into it, then cut a small hole at the edge & pipe the frosting on top of the cupcakes. If you like, you can decorate it.





For cream cheese frosting recepi look here 

1. This is the ingredients i'm using. Use philadelphia cream cheese for the best result.



2. Use this nozzle tip to pipe the frosting. 



3. Fold the plastic piping bag like this for easier to handle.


4. Fill in the cream cheese frosting & try to pipe out some to release the air.



5. Assamble the cupcakes on a wire rack.



6. Pipe the frosting on top of the cupcakes.


7. Do it neatly & you will have your cupcakes looks like this.



 Ready to be serve....yummy!!!





My little red velvet cupcakes.....



14 comments:

Anonymous said...

milk yg for frosting tu susu cair or susu pekat?

Evelyn Gemina said...

For frosting, guna fresh milk...

Anonymous said...

hai, sy nak tye u pakai tepung ape utk resepi creamy vanilla frosting? I mcm nak try buat. krim jenis ni mencair x jika cuaca panas.tq =)

Anonymous said...

hai, sy nak tye u pakai tepung ape utk resepi creamy vanilla frosting? I mcm nak try buat. krim jenis ni mencair x jika cuaca panas.tq =)

Evelyn Gemina said...

Sorry lambat reply, guna tepung gandum biasa saja, frosting ni x tahan cuaca panas tapi x perlu simpan dlm peti sejuk.

Anonymous said...

Hi Evelyn
Thank you for sharing your recipes. You have a wonderful recipe.

sue sabre said...

Sy nk tnya pasal buttermilk tu..confius kalau ke shopz nk beli memang ada tulis buttermilk ker..apa beza dgn.milk biasa tu.

Anonymous said...

salam evelyn,,i try resepi ni mmg sedap n berbaloi..resepi yg lain2 rase x sabar nak try..TQ so much

Anonymous said...

hai evelyn creamy cheese frosting sy tak jadi la masa bila nk gunakan phila tu?

Fadzillah Naim said...

hai evelyn,

creamy vanila tu rasa mcm fresh cream ke?

ila macam nak cuba tapi nak tau dulu mcm mana rasa dia.. ;-)

thanks..

Evelyn Gemina said...

Hai ila, ya frosting ni rasanya lebih kurang cam fresh cream, tapi x perlu simpan dalam peti sejuk, cuma kalau terdedah pada suhu panas dia ble mencair.

Evelyn Gemina said...

Assalam sue sabre, buttermilk berbeza dgn susu biasa sebab buttermilk telah di kulturkan dgn lactic acid, macam prose penapaianlah juga. Teksturnya berketul2, lebih pekat & rasanya masam. Di gunakan dalam pembuatan kek & lain2 untuk melembutkan & menyedapkan lagi rasa makanan.

Anonymous said...

Hi, superfilne flour tu tepung biasa ke?xperlu baking powder and soda?

lin said...

hii...kalau x letak apple cider, blh ke x?

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