Friday, May 10, 2013

Red velvet cupcakes with cream cheese frosting


Before I fly off to Taiwan in a few hours, here’s the recipe for the red velvet cupcakes with cream cheese frosting I made earlier this week. (Correct! In the midst of exams) I received a lot of positive feedback! The red velvet cupcake in particular. The frosting is well-liked by cheese lovers but not so among people who don’t like cheese.


These are the ingredient I used, you can get them all from NTUC.

I got the recipe from here after comparing a few. But I varied the amount here and there (Sugar in particular). My variations are in blue! And also, the recipe on the website is for cake, so I modified the baking time to cater to cupcakes.

Ingredients for Red Velvet Cupcakes
  • 2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoon of unsweetened, cocoa powder
  • 2 cups sugar (1.5 cups sugar)
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring (1 oz.)
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee (don’t skip this ingredient)
  1. Preheat oven to 325F. (165C I think)
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Line 24 cupcake cups with liners.
  8. Divide the batter among the cupcake liners.
  9. Bake in the middle rack until a toothpick inserted into the center comes out clean, about 10-15 minutes. Do not over bake as cake will continue to cook as it cools.
  10. Cool the cupcakes on a rack.
  11. Frost the cake with cream cheese frosting when the cakes have cooled completely. Pipe it on with a big star tip.
For the cream cheese frosting, I got the recipe from here. They have pretty bad reviews for the red velvet, so I decided not to use it. HAHHA.

Ingredient for Cream Cheese Frosting
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar ( 2 cups or less)
  • Chopped pecans and fresh raspberries or strawberries, for garnish
  1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
  2. Add the sugar and on low speed, beat until incorporated.
  3. Increase the speed to high and mix until very light and fluffy.
  4. Garnish with chopped pecans and a fresh raspberry or strawberry.
Here’s my final results with ugly frosting. HAHAHAH. First time frosting what. Let me know if you have nicer recipe!

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