Red-velvet Madness!

Red-velvet cake or cupcake has recently become a trend in cafes. I personally have not try one before however dark red colour attracted my eyes and it made me yearn to bake red-velvet cupcakes.

Fortunately for me, with the support of my aunt, she decided to purchase 2 dozens of red-velvet cupcakes with cream cheese frosting. I very happily accepted that order and got straight down to it. With so much to make, planning is required. From the grocery shopping to the calculation of ingredients, then I begin!

 

Flour measurement~
Creaming butter and sugar~ 
Batter~
Batter~
Spooning each scoop of batter into paper cases.
Spooning each scoop of batter into paper cases.

Note: Try to avoid dripping small drips of batter onto muffin tin. You don’t want a hard time cleaning up the tray..

The Red-velvet cupcakes
The Red-velvet cupcakes

The highly anticipated Red-velvet cupcake recipe,

60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
1 x 12-hole cupcake tray, lined with paper cases

Method

1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat 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.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk.
4. Beat until well mixed, then add half the flour and 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. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top.

Another view of the Red-velvet cupcakes!
Another view of the Red-velvet cupcakes!

Next would be the frosting. The delicious frosting that make the cupcakes, oh so perfect! However when you want to frost these badboyz, the cupcakes HAVE to be cooled. It takes about 2 hours or more for the cupcakes to cool, so I suggest you bake the cupcakes a day ahead, to be safe. And that was what I did! I baked the cupcakes a day ahead to prevent the frosting to melt.

Frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

To make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it 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.

The fun but 'hands-are-too-shaky' part...
The fun but ‘hands-are-too-shaky’ part…
The attentiveness scares me..
The attentiveness scares me..
Frosted!
Frosted!

 

Luckily everything went to plan and I produced the cupcakes out in time! So after the red devils were frosted, I packed them up and waited for the arrival of my aunt!

All packed and ready to go!
All packed and ready to go!

I got my red-velvet recipe from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers  (Ryland, Peters & Small, $10.59). Photograph, Peter Cassidy. I enjoyed the rest of the recipes in the cookbook and looking forward in trying out out of their produces.

For those out there wanting to try Red-velvet cupcakes, go ahead and give it a go! I’m sure you would enjoy it as much as I did. Do give the recipe a try and Good Luck & Have fun!

To end off today’s post, here’s a photo of cheeky me, with the mess on me.

A cheeky photo of me with the aftermath of baking red-velvet..
A cheeky photo of me with the aftermath of baking red-velvet..

 

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2 thoughts on “Red-velvet Madness!

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