Thursday, February 4, 2016

Red Velvet Cupcake

As salam and good morning to my viewers. 

Today, I would like to share a recipe from the best baker in Singapore; Puan Rima. Here is the original link to her website
She shared so many wonderful recipes. Thank you so much Puan Rima. 

One of my favourite recipe is the red velvet cupcake - originally the recipe is for red velvet cake, but I did a few changes to the recipe according to what I have and it turned out great!

1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red food colouring
1/4 cup soft unsalted butter - 57g
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk – (1/2 cup whole milk plus 1/2 tbsp Heinz distilled vinegar, let sit for 10 minutes before use)
1/2 tsp vinegar - I used Heinz apple cider vinegar
1/2 tsp baking soda

Cream cheese frosting
125g cream cheese
50g unsalted butter
110g powdered sugar - i reduced it to 80g
2 tbsp of lemon juice

1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water).
3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended.
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into the cupcake casing and bake it for 40mins or until cooked.
6. Let cool on wire rack.
7. Once cool, piped the cream cheese filling and chill for a few hours.

Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add lemon juice, stir through with a spatula.

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