Cupcake has been a hit for a
few years now, there are more and more cupcake store open in Sydney and around
the world. It also becomes a pop start at celebration, wedding, birthday party
or baby shower. And what make cupcake become one of the pop stars of the sweet
culture?
It not a new invention but I
think the creativity did make cupcake one of the most popular dessert. It is very
easy to make and decorate. Don’t let the fancy appearance fool you and make you
think it hard to make, as long as you have the right tool, everyone can be a
cupcake master
Out of all the cupcake, I
personally love red velvet the most. I still remember the first time I had a
red velvet cake, I fall in love with the combination of a little bit sour and
sweet taste. The soft and fluffy cake and the cream cheese work out so well
together. Not to mention about the red velvet color which look like a great red
wine.
I made this red velvet cake
whenever we have celebration at work or among friends, it does received a lot
of good feedback. This time I was making this for one of my colleague on her
farewell day. Well dessert can always make people happier. I hope you like this
beautiful red velvet cupcake.
This recipe I adopted from
taste.com
Ingredients (24 mini cupcake/8 Muffin Size cupcake)
Red Velvet Cupcake
175g plain flour
1 tablespoon cocoa powder
½ teaspoon bicarbonate soda
½ baking powder
125ml buttermilk
1 egg
1 ½ red food coloring
1 teaspoon white vinegar
1 tablespoon cocoa powder
½ teaspoon bicarbonate soda
½ baking powder
125ml buttermilk
1 egg
1 ½ red food coloring
1 teaspoon white vinegar
Cream Cheese Frosting
125g cream cheese, room temperature
50g butter, room temperature
50g icing sugar
½ teaspoon vanilla essence
1-2 drop pink food coloring gel
125g cream cheese, room temperature
50g butter, room temperature
50g icing sugar
½ teaspoon vanilla essence
1-2 drop pink food coloring gel
1) Sift flour, cocoa powder,
bicarbonate soda and baking powder together. Mix with sugar.
2) Put buttermilk, eggs, red
coloring and vinegar into a bowl and whisk until all combined.
3) Pour the egg mixture with
the dry ingredient and mix gently until combine.
4) Pout into the prepared mini muffin tray; fill up to ¾ of the cupcake mold.
5) Bake at 160C in 16-18
minutes until the skewer come out clear. 4) Pout into the prepared mini muffin tray; fill up to ¾ of the cupcake mold.
6) Transfer to wire and wait
until it cool down.
8) Transfer cream cheese
frosting into piping bag, I am using star tip for rose frosting.
9) Hope the piping bag
vertically. Pipe from the middle and spiral outward until you cover the surface
of the cupcake.
Bon Appetite.
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