Saturday, November 2, 2013

Red Velvet Cupcakes Recipe

Red Velvet is one of the cakes that deary kind of like and will order for tea break if he sees it sold.

Pre Mixed Dry Ingredients
165g Top Flour
3 tablespoons Cocoa Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 teaspoon Baking Powder

For convenience, Place a plastic bag on your weighing machine to weigh the flour. Follow by adding all the other ingredients, twist the plastic bag to leaving a little air inside and give it a nice shake until it is evenly distributed.

Other Ingredients
58g Salted Butter
150g Fine Sugar
2 Eggs
170ml Buttermilk
2 teaspoons White Vinegar
1 teaspoon Vanilla Extract
1.5 teaspoon Red Food Colouring

1. Line cupcake paper in cupcake moulds.
2. Pre-heat oven at 180°C. **Check out tips below**
2. Cream the Salted Butter and Fine Sugar until all the Sugar dissolve.
3. Add in one Egg at a time and mix well.
4. Add Buttermilk and continue mixing.
5. Add White Vinegar, Vanilla Extract and continue mixing.
6. Next add in the Red Food Colouring. **Beware** At this point it will look gross, weird, seems that you fail. Don't give up or throw away. Apologize no picture was taken.
7. From here on, slowly fold in the Pre Mixed Dry Ingredients (splitting it to 3 parts) by hands. Beware not to overmix.
8. Scoop on to cupcake paper about 3/4 full.
9. Bake for approx 8mins to 15mins depending on your cupcake size. **Check out tips below**
10. When you insert the cake tester, when it come out clean then the cupcake is done.
11. Leave it to cool in the tray for 15mins before removing to fully cool on a wire rack.

Topped with Cream Cheese Frosting. For recipe Click here!

We love this recipe. It's a keeper.


Some tips from us after our 1st attempt:
Volcano Top:
- Generally, the smaller the cake the higher the temp but shorter time, vice versa, the bigger the cake the lower the temp but longer time. How much longer or shorter depends on individual oven.
- If the big ones is baked after the small ones, the oven might be hotter than 180 degrees by the time the big ones were sent in.

Overall Feedback: Moist, Delicious, Best Red Velvet they have ever eaten, Not Sweet.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

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