Saturday, 11 February 2012

Velvety Cuppies

The past few days have been really hectic. Not just for me but for our whole family. Crazy and I'm not liking it! Anyway, I was able to squeeze in a bit of time last night to make these lovely Red Velvet Cupcakes.  Although I wasn't really happy with how they turned out, still I wanted to post this since it's my first time to make these. And as always, the husband and the little girl both loved it! :)

  • 4 tbsp butter, softened
  • 1/2 cup + 2 tbsp sugar
  • 1 large egg
  • 3 tbsp unsweetened Bensdorp Cocoa powder
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp distilled white vinegar
  1. Preheat oven to 180 degrees Celsius. Grease muffin trays. Set aside.
  2. In a bowl, cream butter and sugar until light and fluffy. This will take around 3-4 minutes. Carefully add the egg and turn the speed to high. Make sure to get everything on the side and well incorporated in the mixture. 
  3. In a separate bowl, mix cocoa powder, vanilla essence, and the red food coloring to create a rather thick paste. Slowly add this to the butter mixture thoroughly until combined. Make sure the entire batter gets even color.
  4. With the slow speed on the mixer, add the half  of buttermilk carefully. Then mix in half of flour and salt as well. Scrape the sides of the bowl again and repeat the process with the remaining buttermilk and flour.
  5. Add baking soda and the white vinegar and turn mixer to high for about 3 minutes.
  6. Now pour the batter into the lined cupcake pans and bake for about 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  7. Take the cupcakes out of the pan and let them cool on the rack for about 20 minutes before you start frosting.

To Make the Frosting:

  • cream cheese, softened
  • confectioner's sugar
  • butter, softened
  • evaporated milk

When making frosting, I just usually estimate the measurements. I used about 3/4 of the softened cream cheese and whisked it. I added around 3tbsp of confectioner's sugar, 2 tsp melted/softened butter and 2 tsp milk.  You can adjust the taste according to your preference. Make sure not to over beat as this will result to a runny frosting.

Adjust sweetness and consistency with milk and sugar
Sorry, amateur decorator here!

1 comment:

  1. Your cupcakes looks way better than mine hahahaha All 12 pieces have cracks and holes in the middle *sigh* :D Good thing I can cover it up with frosting hee hee Love your red velvet cupcakes , the color looks good and I bet frosting taste yummy ;D