Friday, May 18, 2012

Cupcakes for my son-in law


RED VELVET CUPCAKES  (makes :  16-18 cupcakes)
by the author :   Ivy Marina Boucher
tried by :

Ingredients :

100  gm   unsalted butter
150  gm   caster sugar
2      nos  eggs  (A)
150  gm   all purpose flour
1/2   tsp   baking powder
1/2   tsp   baking soda
2     tbsp  cocoa powder
2      tsp   distilled white vinegar
1/2   tsp   salt
120  ml    buttermilk
1      tsp   vanilla extract
2      tsp   liquid red food colouring

Note :  Buttermilk substitution  -  Place 1 tbsp lemon juice or white vinegar in a measuing cup.  Top with milk to make 1 cup (240 ml).  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Method :

1.   Preheat oven to 170'C.
2.   Line cupcake tray with paper cup liners.
3.   Sift together flour, cocoa, baking powder and salt.
4.   Cream together butter and sugar until light and fluffy.
5.   Beat in vanilla and eggs one at a time.
6.   Alternately add flour and buttermilk in two batches to creamed butter mixture.
7.   Add in red food colouring.
8.   Combine baking soda and vinegar and fold into batter.
9.   Mix well but do not overbeat.
10. Fill each cup 2/3 full.
11. Bake for 18 to 20 minutes or when skewer inserted in centre of cupcake comes out clean.

Cream Cheese Frosting :

250  gm   cream cheese
130  gm   icing sugar  -  sifted
100  gm   butter
1     tbsp  lemon juice
1     tbsp  vanilla extract

     Beat cream cheese, butter and icing sugar until light and fluffy.  Add vanilla dan lemon juice.  Beat until incorpoated.  Ready for decoration on cupcakes as desired.

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