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