From My Kitchen Presenting...Red Velvet Cupcakes

Dah lama simpan resepi nie dalam folder dengan harapan akan mencubanya pada suatu hari nanti. Tak ingat ambil dari website mana dah. Tapi resepi nie bila tengok balik ada macam-macam mazhabnya. so saya pilih yang paling senang. Almaklum sajalah sebagai beginner haruslah mencuba yang mudah-mudah dahulu. Nanti kalau yang senang-senang tue dah mantap barulah pegi kepada resepi yang gempak-gempak sikit.

Tadi barulah hajat untuk membuat cupcakes nie tercapai. Nasib Argos kat depan rumah je so bolehlah turun kejap pergi beli muffin baking tray. Tu pun salah satu sebab kenapa niat nak membuat cupcakes nie tertangguh. Tak ada muffin baking tray!!!

Saya ikut sebiji apa yang ditulis kat dalam resepi. Ni first time buat so tak berani nak modify apa-apa. And alhamdulillah daripada rupa dan rasa boleh dikatakan percubaan ini adalah success. Tapi tak nampak merah sangat cupcakes nie...lebih kepada chocolate warnanya. Mungkin saya terkurang letak colouring kot. And I think the frosting is too sweet to my liking. Kalau buat lagi saya akan kurangkan sikit icing sugar tue. Hubby kata sedap tapi dia tak berapa suka yang ada topping. So second tray tue saya biarkan kosong je tanpa topping. Masing-masing punya selerakan.

Red velvet cupcakes in the making

Yeay!!!! Jadi dah....

Jemput makan semua !!!!!

Kalau uolls nak cuba resepi nie silakan.

Red Velvet Cupcakes

· 60g unsalted butter, at room temperature

· 150g caster sugar

· 1 egg

· 10 g cocoa powder

· 20 ml red food colouring

· ½ teaspoon vanilla extract

· 120ml buttermilk

· 150g plain flour

· ½ teaspoon salt

· ½ teaspoon bicarbonate of soda

· 1½ teaspoons white wine vinegar

· 12-hole cupcake tray, lined with large cupcake cases

· Cream Cheese Frosting

· 300 g icing sugar, sifted

· 50 g unsalted butter, at room temperature

· 125 g cream cheese, cold

· Makes enough to frost 12 cupcakes (double the recipe for 20-cm cake)

For the cupcakes

Preheat the oven to 170°C (325°F) Gas 3.

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.

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a 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. 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 salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 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.

For the cream cheese frosting

Beat the icing sugar and 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 until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Selamat mencuba!!!