red velvet

Last few months I tried to bake red velvet cupcakes. It was a disaster but edible. And I had the guts to took it to my office and let my colleagues to be the guinea pigs and tried it. I seriously believe they were being nice and being positive colleagues because they said it's all right. I never touch the over ever since.

Until....last few days that is. One of the many many colleagues that tried out the red velvet, Azidah was hinting about red velvet. At first I thought she was teasing me. So I just played around with her. Until few days after that and she mentioned about red velvet again. So I decided to bake it again, this time around with lesson learned from the first attempt.

However, it didn't turn out perfect. I tried to bake it with the heart shaped tray but the cake stuck all over the pan although I've layered them with blanket of butter.

But the taste was not that bad. I think. My friends ate it and said it's all right. But the best thing is when Azidah said it was good and it melts in her mouth! :) Love her to death for that! Hehe..


Then 2 of my colleagues asked for the recipe so I know that's a good thing whether 1, they like it and wanna do it themselves or 2, it taste like crap and they wanna do it themselves because they know they can bake waaaay better than me! HAHAHAHA!

So here's the recipe for those who wants it. It's real easy and no fuss.

Ingredients

• For the cupcakes:
• 2 1/2 cups sifted cake flour
• 1 heaped teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 2 fluid oz (56 ml) red food colouring or 4 fluid oz (113 ml) beetroot juice
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

Method

1. Preheat oven to 180 degrees Celsius. Line two 12-cup muffin tins or silicone pans with cupcake liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside
3. In a large bowl, using a hand mixer or electric mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done.
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
6. Make sure all of your frosting ingredients are at room temperature.
7. In a mixing bowl, mix butter on medium speed until light and creamy.
8. Add cream cheese and mix until fluffy.
9. Slowly add the sugar, one cup at a time. Continue to mix.
10. Finally, add the vanilla extract to the mixture and mix until it has a creamy consistency. Use to cover the cooled cupcakes.

Recipe taken from goodfood.com

Yes, saja gatal nak letak gambar banyak-banyak :p