In a fervent attempt to celebrate our nation’s birthday, I decided to bake the red/white combi of red velvet cupcake with cream cheese frosting! Found an easy-to-follow (because i am such a noob) recipe by Annette Tan while rummaging through 2 years worth of Food & Travel magazines sitting on my shelf.
I must say this is an awesome recipe. I m hardly successful with cake baking but this batch of cupcakes turned out moist and fluffy. Cream cheese frosting could have been better though, pity I didn’t let the butter melt till a smooth consistency.
Bake it like a pro! And oh, Happy Belated 47th Birthday to my motherland!
Serving Size: 24 cupcakes
- 350 g plain flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 240 ml buttermilk
- 1st vanilla extract
- 227g unsalted butter (softened at room temp)
- 370 g sugar ( i used 300g. tasted fine)
- 2 eggs, beaten
- 1 tbsp white vinegar
- 1 tbsp cocoa powder
- 3 tbsp red food coloring (they used beetroots during the war)
- 225g cream cheese
- 100g butter, softened
- 3 tbsp sour cream
- 58g icing sugar
- Preheat oven to 175 dC. Line cupcake pan with paper cases.
- Sift flour, baking soda and salt into a bowl and set aside. mix buttermilk and vanilla in a separate bowl and set aside.
- Place butter and sugar in the bowl of a standing mixer. Beat till pale and fluffy (3 min). Add eggs and beat till smooth. (1 min)
- Add vinegar, cocoa powder and red food coloring and beat till smooth (1 min).
- Add 1/3 of flour mixture and mix gently till flour is just incorporated into batter. Add half of the buttermilk mixture and mix gently. Add another third of the flour mixture, mix gently, followed by the rest of the buttermilk mixture. Finish with the last of the flour mixture. Don’t over-mix!
- Pour into cupcake pain and bake for 20 min before turning out and cooling completely on a wire rack.
- Frosting: place all ingredients into a bowl and mix till smooth. Do not over-mix.
- Frost when cakes are completely cool