Tuesday, June 21, 2011

My favourite recipe : “Red velvet cupcake”


I first saw it on the television in one episode of D.C cupcakes. I was intrigued by the deep red colour and its’ widespread popularity these days. I bought one at Bisou and it tasted great. My friend, Suzlina baked this and posted her cute R.V. creation on Facebook. I think it is time for me to make my own!

What you need:

  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder (I used Van Houten)
  • 1 1/2 cups corn oil
  • 1 1/2 cups caster sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color / water-based food colouring red and pink
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk (see note for alternative)
  • 1 1/2 teaspoons baking soda / sodium bicarbonate
  • 2 teaspoons vinegar
  • Cream cheese frosting (see note for preparation)

What to do:

1. Preheat oven to 175 degrees Celcius.

2. Whisk together cake flour, cocoa, and salt.

3. With an electric mixer on medium-high speed, whisk together sugar and oil until combined.

4. Add eggs, one at a time, beating until each is mixed well.

5. Mix in food color and vanilla.

6. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk. Whisk well.

7. Stir together the baking soda and vinegar in a small bowl (don’t be surprise if it foams!) and quickly add the mixture to the batter. Mix for another 10 seconds on medium speed.

8. Fill up cups about three-quarters full. Do not delay and bake about 20 minutes or until a toothpick inserted in centers comes out clean.

9. Transfer cakes to wire racks to cool .

10. Top up the cakes with cream cheese frosting.

Note : Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

The recipe makes about 20-25 cupcakes

Note : Cream Cheese frosting recipe

Versatile, tangy, and quick to prepare, the frosting has a soft consistency that's ideal for toppings swirling. You can use it as a choice for topping many other cupcakes.

What you need:

  • 8 ounces unsalted butter (room temperature)
  • 12 ounces cream cheese (room temperature)
  • 4 cups confectioners' sugar (sifted)
  • 1 teaspoon vanilla essence

What to do :

  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy. This will take around 3 minutes.

  2. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

The recipe above makes about 4 cups of frosting.

Note : Don’t have buttermilk? Use this simple substitute. It will only take 5 minutes!

What you need:

  • Milk (just under one cup)
  • 1 tablespoon white vinegar or lemon juice

What to do:

1. Place a tablespoon of vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

Credit to Martha Stewart for the original recipe and Suzlina Ibrahim for baking advise.

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