Tuesday, March 1, 2011

Red Velvet Cupcakes

My 1st attempt was a cake, please click for recipe.

This time cupcakes!


I thing I nailed it this time.


Thanks to Nigella's wonderful recipe in this Simply Divine book.
If you have been thinking about getting this book, go and get it NOW! 
I have tried 3 recipes so far: Apple and Cinnamon Muffins, Chocolate Banana Muffins
and this Red Velvet Cupcakes. 
Simple yet Divine, darling.


for the cupcakes:

250g plain flour (I used superfine)
2 x 15ml tablespoon cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100g soft unsalted butter
200g caster sugar
1 x heaped 15ml tablespoon red paste food colouring
2 teaspoons vanilla extract
2 eggs
175 buttermilk (see how to make buttermilk here)
1 teaspoon cider vinegar or other vinegar

2 x 12-bun muffin tins

  • Preheat the oven to 170C/gas mark 3 and line the muffin tins with paper cases.
  • Combine the flour, cocoa, baking powder and bicarb in a bowl.
  • In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring - all of it - and the vanilla.
  • Into this vividly coloured mixture, still beating, add 1 spoonful of dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
  • Finally, beat in the buttermilk and vinegar and divide this extraordinary batter between the 24 cases (I got more, because I used smaller cups). Bake in the oven for about 20 minutes by which time the redcurrent-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted sponged - more maroon acryclic than red velvet to be honest. (Nigella's words exactly, I like the way she writes, you can almost here her saying it, just like on TV).
  • Leave them to cook on a wire rack and do not ice with the frosting till absolutely cold.



Just look at the intense colour!


The red colour is just so amazing.


Someone sure was attracted to it!



Topped it with Buttery cream-cheese frosting and some sprinkles on top.

for the icing:
500g icing sugar (no need to sift if using a processor)
{I used only 400g because that was all I had, I might even reduce another 50g, 
because it's a tad sweet. It really depends on how you like your sugar.}
125g cream cheese
{I used the whole block of Cream Cheese, only because I thought the recipe said 250g and also I sub-consciously wanted to finish the whole block as I wasn't sure I would use the leftovers soon. But it turned out okay though, nice and creamy.}
125g soft unsalted butter
1 teaspoon cider vinegar or lemon juice
chocolate sprinkles and red sugar for decoration(optional)

  • Put the icing sugar into a processor and whizz to remove lumps.
  • Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice) and process again to make a smooth icing.
  • Ice each cupcake, using a teaspoon or small spatula.
  • Decorate with chocolate sprinkles and red sugar, or as desired. 



Have a try.


Someone's happy.

1 comment:

ShaSha said...

hwaaa dah buat dulu ek..i plan nak buat weekend ni..anyway cantiknya hiasan...suka!

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