Thursday, August 23, 2012

Red Velvet

RED VELVET CUPCAKES  (approx :  38 pieces size 'small')

source :   Oriental Cuisine Magazine July 2011
tried    :

Ingredients :

120  gm   butter
250  gm   castor sugar
1/2   tsp   salt
2      nos  eggs  -  grade A
1      tsp   baking powder
300  gm   plain flour -  sifted
1      tsp   bicarbonate of soda
2     tbsp  cocoa powder  -  sifted
1     tbsp  red wilton food colouring
1      tsp   vanilla essence
250  ml    milk  +  1 tbsp vinegar

Icing Ingredients :

250  gm   cream cheese  (at room temperature)
100  gm   butter
  80  gm   icing sugar  (sifted)
1 1/2 cup non-dairy whipping cream  (refrigerated)

Method :

1.   Pre-heat oven to 180'C.
2.   Using an electric  beater with a paddle attachment, cream butter, sugar and salt till creamy.
3.   Beat in eggs one at a time until fluffy.
4.   Fold in sifted flour, baking powder & bicarbonate of soda with the cocoa powder.
5.   Slowly mix in red colouring, vanilla essence and the milk mixture until just combined.
6.   Pour into cupcake liner 2/3 full and bake in pre-heated oven for 20-25 minutes or until skewer inserted in the centre comes out clean.

To prepare icing :

1.   Using an electric beater fitted with a whisk attachment, whisk the cold cream until stiff.
2.   Using the same beater, beat the cream cheese, butter & icing sugar until fluffy.
3.   Combine the beaten cream with the cream cheese mixture & use this to pipe on the cool cupcakes as desired.

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