I came across this red velvet recipe in the net at pig-pigs corner, it's superrr delicious..i think u guys shd try it too..its not dat hard to make it..well, im not going to do business out of this so i'll just share it with u guys..
This is mine,
Adapted from recipe taken from the Hummingbird bakery website.
By Pig Pig's Corner
However, i made sum changes because the original recipe is for a whole 6 inch cake
so good luck!and enjoy baking
Red Velvet Cupcake
Prep time: 15 mins
Cook time: 15- 20mins cupcakes
Yield: 10cupcakes.
Ingredients:
For the cake:
- 60g unsalted butter, at room temperature
- 150g caster sugar
- 1 egg
- 10g cocoa powder
- 20ml red food colouring (i used powdered colouring)
- ½ tsp vanilla extract
- 120ml buttermilk
- 150g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 1½ tsp vinegar (i used kicap tamin vinegar)
For cream cheese frosting: enough to cover the whole 3-tier cake
- 300g icing sugar, sifted (I used 200g)
- 50g unsalted butter, at room temperature (I used 40g)
- 125g cream cheese, cold (I used 200g)
Directions:
For the cake
- Preheat the oven to 170°C.
- Beat butter and the sugar on medium speed until light and fluffy and well mixed.
- Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix together dry ingredients and sift
- Turn the mixer up to slow speed, slowly pour in half the buttermilk, red colouring, vinegar and vanilla essence.
- Beat until well mixed, then add half the dry ingredients beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
- Turn the mixer up to high speed and beat until you have a smooth, even mixture.
- Pour into a lightly cupcake tin.
- Bake for about 15-20 mins or until done. Check for doneness by inserting a toothpick in t he middle, should come out clean if done.
- Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
- Frost with cream cheese frosting.
For cream cheese frosting:
- Beat the icing sugar and butter together on medium-slow speed until the mixture comes to gether and is well mixed. Mine formed crumbs instead.
- Add the cream cheese in one go and beat until it is completely incorporated.
- Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny.
yasmin
