Lately, a few friends in my Facebook’s friends list keep posting photos of red velvet cupcake. I couldn’t bear the temptations. However, I have another dilemma on this, to get ready made cupcake or bake my own. I've bake my own red velvet quite a couple of time. I love the simple recipe which I got from TheCakeMistress .com.
I hate weighing ingredients so I made some modification. I measured my ingredients by cups and substitute buttermilk with just a mixture of white vinegar and full cream milk. The result is, red and fluffy and essence of chocolate cupcake. Here’s the recipe.
Ingredients:
60 gm. Salted Butter – at room temperature
¾ cup castor sugar
1 egg – lightly whisk
1 ½ tbs. cocoa powder
4 tsp. red food coloring – liquid
½ tsp. vanilla essence
½ cup full cream milk + 1 tbsp. white vinegar – mix ahead
1 ½ cup flour – sifted
½ tsp. soda bicarbonate
1 ½ tsp. white vinegar
Preparations:
- Cream butter and castor sugar until light and fluffy. Slowly, beat in the egg until everything mixed well.
- In a different small bowl, mix cocoa powder, red food coloring and vanilla essence until it makes a thick paste.
- Transfer the paste to the butter mixture and mixed well. Alternately, slowly beat in the milk mixture and flour.
- Lastly, beat in the white vinegar and soda bicarbonate just until the ingredients are all incorporated.
- Pre-heat the oven to 180 degree Celsius. Using teaspoon, spoon a heap of the cake batter into each paper case not more than 2/3 full. Bake for 20 -25 minutes on the center oven rack.
- Once the cupcake is done, set aside to cool while preparing the “No Cream Cheese Frosting”
No, I am not using cream cheese for the frosting. It wasn’t planned. It happened when one day I was happily baking my red velvet cupcake and then realized that my cream cheese has expired. It was late night and I need to frost the cupcake urgently (because I wanted to eat it like now). I goggled and I found another way (proclaimed to be the original frosting for red velvet cake) to frost red velvet. I use the recipe for frosting ever since because I love it being different.
Ingredients:
1 ¼ cup full cream milk
½ cup flour
¼ cup granulated sugar
50 gm. Salted butter
½ tsp. vanilla essence
Preparations:
- In a saucepan, mix together milk and flour. Put the mixture over on a slow heat and keep stirring until thick. Have a taste first, if it's still taste raw, add a little amount of milk and keep cooking. Let it cool.
- Cream butter, sugar and vanilla essence
- Combine both batter and mix or beat until smooth.
- Ice the cupcake and chilled the remaining portion.
posted from Bloggeroid
Tiada ulasan:
Catat Ulasan