Red Velvet Cupcakes

There are many red velvet cupcakes’ recipes online/ cookbook/ youtube and you can freely choose to follow whichever one preferred. Personally, I like to adapt Nigella Lawson’s pastry recipes as they tend to be savoury and much easier to prepare in terms of basic ingredients. Just remember that whether you are baking or cooking, it should always be a fun, enjoyable & easy task to accomplish.

+ Original Recipe adapted from Red Velvet Cupcakes| Nigella Lawson

Red Velvet Cupcakes Basic Ingredients:

  • 250g plain flour
  • 2 tbsp cocoa powder
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 heaped tbsp red paste food colouring
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 tsp cider vinegar
  • 175ml buttermilk

+ Buttermilk can be home-made by adding 1 cup of milk to 1 tbsp of white vinegar. Let it rest for 10 minutes before using them. 

  • 24 cupcake cases
  •  1 can of ready-made cream cheese frosting

BC-3D-pro-creamy-deluxe-cream-cheese-frosting

Method of Baking Cupcakes:

  1. Preheat the oven to 170°C/gas mark 3/325°F, and line 2 muffin tins with paper cases.
  2. Sift and combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
  3. In another bowl, cream the butter and sugar till you have a soft and pale mixture.
  4. Add in the food colouring and vanilla extract.
  5. Keep the mixer beating, add 1/3 of the dried ingredients, then 1 egg. Followed by another 1/3 of dried ingredients, then the other egg, followed by the rest of the dried ingredients.
  6. Finally beat in the buttermilk and the vinegar and divide the batter between the 24 cases. Bake in the oven for about 20 minutes by which time the batter will have morphed into a more sombre, but still juicily tinted, sponge.
  7. Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.

Tip on how to find out if your cupcakes are baked?

+ Poke a toothpick into the centre of the cupcake and make sure it comes out clean. If raw batter are seen on the toothpick, you can bake them for another 10 minutes.

IMG_3976 

Once the cupcakes have fully cool down, you can ice the frosting onto the cupcakes. Before using the ready-made frosting, give it a good mix. I added a few drop of lemon paste colouring into the cream cheese frosting to give it a more vibrant colour. You can also use other food colouring according to your preference.

I have also included the frosting recipe for those of you who would like to home-made them.

Buttery Cream Cheese Frosting

  • 500g icing sugar
  • 125g cream cheese
  • 125g soft unsalted butter
  • 1 tsp cider vinegar (or lemon juice)
  • Chocolate sprinkles for decoration
  • Red sugar for decoration

IMG_3977

My first time piping the frosting onto the red velvet cupcakes which were not as easy and pretty as I have imagined them to be. Nonetheless, they tasted really yummy and will definitely practice more frequently to improve my piping techniques.

Do stay tune to more baking recipes and photography from Chef Mummy Tan.

What do you think? Leave your comments below.

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