Wednesday, January 25, 2012

red velvet cupcake - hummingbird bakery's recipe

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

i've been making red velvet cake for more than 5times
after the 3rd trials, i swear by this easy-to-follow-but-very-yummy recipe
my sister's friend ordered it twice and its difficult to turn her down
i wasnt taking any order due to my very "keras-tangan" but she insist!

upon seeing this recipe from hummingbird bakery
i said to myself.. why dont i try to do it?
the end product is such a wowzerr!! it is soooo moist. it is soooo yummy!
the kids love it on its own (they r not a keen on the frosting)
anak2 buah lagilah.. the reds are all over the house when they gobbled it! :p


taken using ipad2

source: needmorenoms
  • 60g unsalted butter, at room temperature
  • 150g caster sugar
  • 1 egg
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsps red food colouring 
  • 1/2 tsp vanilla extract
  • 120ml buttermilk <-- abt half cup
  • 150g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white vinegar
Cream Cheese Frosting:
  • 300g icing sugar (Used 115g) <-- i used 1cup
  • 50g unsalted butter, room temperature
  • 125g cream cheese, cold
  1. Preheat the oven to 170°C.
  2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment 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.
  3. 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).
  4. 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.
  5. 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.
  6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, 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.
  7. When cupcakes are cold, spoon cream cheese frosting on top and dust with red velvet cake crumbs.
Cream Cheese Frosting:
  1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

    nokia N86, nite time.. 

    ipad2, with natural daylight
note:
semalam baca posting kak LG on taking pics using ifon.. saja nak tgk hasil akhir bila dah masuk blog.. nak compare mana lagi elok, ifon or my cokia. tp comparison itu tak adil.. sebab satu natural light, satu lagi lampu kalimantang. hmmm.. kalau dah tak terer tu tak terer jugak! huhuhuhu.. 

2 comments:

izahdaut said...

wah memang merah betul tu kak.. sedap kek ni. tapi nak kena ngan resepi jugak baru cantik gebu tang keknya kan.

mrs plain-june said...

akak guna kaler pink je tu.. seriau nk guna cocchineal :S

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