Recipe: Red Velvet Cupcake
July 04, 2012
I followed Jamie Oliver's Online Recipe but did some alteration.
Ingredients
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring (I used 10ml only)
½ tsp vanilla extract
120ml buttermilk (I used 2/3 cup of buttermilk substitute)
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white wine vinegar (I used ½ tsp)
For cream cheese frosting:
300g icing sugar, sifted (I used approximately 60g only because 300g is way too sweet)
50g unsalted butter, at room temperature.
125g cream cheese, cold.
Method - For the cake:
Preheat the oven to 170°C.
Beat butter and the sugar 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 up to slow speed, 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 bicarbonate of soda and vinegar.
Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Pour into 12 muffin cases
(If you are using a smaller-sized case, you can do up to 16 of them).
Bake for about 20 mins or until done.
Check for doneness by inserting a toothpick in the middle, should come out clean if done.
Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
Frost with cream cheese frosting.
For cream cheese frosting:
Beat the icing sugar and butter together 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 five minutes).
Do not overbeat, as it can quickly become runny.
Have fun with this recipe!
Italic words are added by me.
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