梅 — Mei Kitchen
Dapur Mei
oleh Pamela Lim · 廖秀梅

Red Velvet Cupcakes

red velvet cup
red velvet hand

red velvet hand

This was the first ‘scientific’ cake I knew. The red velvet cake uses buttermilk and vinegar to create the soft velvety texture unique to the cake. To me, it is simply delicious. I love my red velvet slightly moist on the inside and in this version, I added rum to the cream cheese icing.

 

Resipi

Red Velvet Cupcakes

Sediakan
0 min
Masak
0 min
Jumlah
0 min
Hidangan
0

Bahan-bahan

  • 170 gor 3/4 cup Butter, soften
  • 1 cupCaster Sugar
  • 2large Eggs
  • 1 TbspWhite Vinegar
Dry ingredients
  • 2 1/4 cupsPlain Flour
  • 1 1/2 teaspoonBaking Soda
  • 3 tspDark Cocoa Powder
  • A pinch of Salt
Wet ingredients
  • 1 cupButtermilk
  • 1 TbspRed colouring
  • 1 tspVanilla Extract
Cream cheese Icing
  • 240 gCream cheese, soften
  • 120 gIcing sugar
  • 1 1/2 tspRum or Vanilla extract
  • Soft Fruits like berries, optional

Cara

  1. 01
    Preheat the oven at 175°C.
  2. 02
    Sift the dry ingredients together.
  3. 03
    Mix the wet ingredients together.
  4. 04
    Cream the butter and sugar until light and fluffy.
  5. 05
    Emulsify the eggs into the cream, one at a time.
  6. 06
    Add 1/3 of the dry ingredients and 1/2 of the wet ingredients into the mixture and mix well.
  7. 07
    Add another 1/3 of the dry ingredients and the rest of the wet ingredients and mix well.
  8. 08
    Add the final 1/3 of dry ingredients, scrap through the bowl and mix well. Do not overbeat.
  9. 09
    Divide the batter into 15 paper cups in a muffin tin.
  10. 10
    Bake in the oven for 15-20 minutes, or when pressed, the cake springs back.
  11. 11
    Cool.
  12. Decorate
  13. 12
    Beat the cream cheese until soft and add the icing.
  14. 13
    When smooth, add in the rum, and mix well.
  15. 14
    Slice off the top of the red velvet cupcakes and decorate as desired.
Creaming MethodCupcakesSnacks