red velvet cupcake ~ joyofbaking

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

opis sini ada banyak blok.. teman "sepemakanan" biasanya dari blok yg sama
pernah sekali, saya pass kek red velvet kat teman blok sebelah
dia bawak balik rumah.. makan ramai2.. skali biras dia nak oder!
adehla.. cek ni kann.. bab2 oder ni ketaq lutuit!
udahla tangan keras. sekali nk paip frosting, tangan keras + ketaq
buleh imagine dak kek jadi lagu mana? huhuhu...

tapi sebab dah kol & email 2-3kali.. rasa tak sampai hati nak hampakan org
so, pagi tadi sambil selawat2.. baca 3qul.. istighfar banyak2..
siap jugaklah frostkan kapkek red velvet 24 bijik + vanilla 12 bijik.
12bijik redvelvet luqman bawak ke skolah, together with kapkek vanilla
lagi 12bijik tapau utk kawan yg oder tu.
semoga lepasla kempunan dia nak makan red velvet ahkak ni :D

untuk orang yg kempunan :D

sumber: joyofbaking

• 2 1/2 cups sifted cake flour <-- i used superfine flour
• 1/2 teaspoon salt
• 2 tablespoons regular or Dutch-processed cocoa powder
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 1/2 cups (300 grams) granulated white sugar <-- i use 1 1/4 cups
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk <-- 1tbs vinegar + 1cup milk
• 2 tablespoons liquid red food coloring
• 1 teaspoon white distilled vinegar <-- i use 1 1/2tsp vinegar
• 1 teaspoon baking soda

1. Preheat oven to 175 degrees C and place rack in center of oven and prepare cupcake liners.
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6. Working quickly, divide the batter evenly among the cupcake liners and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
7. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

cream cheese frosting

• 250g cream cheese
• 2Tbs butter
• 1tsp vanilla
• 1 1/2cup icing sugar
• 3-4Tbs heavy cream

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.