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Tuesday, 29 March 2016

Red velvet cupcake


Red velvet cake..dah berkurun sebenarnya tak buat kek ni..rindu pulak nak merasa keenakkan kek baldu merah nie..last makan tahun lepas masa birthday zila..itupun beli di SR.kali ini teringin nak cuba resepi dari mccormick yang telah dikongsikan diblog bittersweetspicy nampak macam menarik sangat kek ni sebab ada campuran yogurt..


sedap sebenarnya kek yang ada campuran yogurt lembut ..lagipun stock yogurt dirumah memang tak pernah putus..kek zila nie tak berapa sangat merah sebab kuantiti pewarna zila kurangkan sedikit..zila lebih suka warna yang sedikit kecoklatan..bagi sesiapa yang suka merah bolehlah lebihkan pewarna ye.

untuk krimcheese  zila tak ikut resepi dibawah ..zila guna resepi krim snow cheese cake yang pernah zila kongsikan dulu..kalau guna resepi dibawah krimtu agak lembik sedikit..


Bagi pendapat zila kek nie sedap..mudah disedikan bahan pun tak banyak..makan keesokkan harinya baru rasa lebih moist..
oklah sampai disini dulu untuk hari ini..bye..


Red Velvet Cupcakes
CUPCAKES
Ingredients:
1 1/4 cups (170g) flour - I used cake flour.
1/4 cup (24g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (I used 125g) butter, softened
1 cup (212g) granulated sugar
2 eggs
1/2 cup yogurt 
1/4 cup milk
2 tsp red colour - I used Star Brand artificial cochineal red colour. The original recipe uses 1/2 bottle (1/2 ounce) McCormick Red Food Colour.
1 tsp pure vanilla extract

Method:

  1. Preheat oven to 180 deg C. Line cupcake pans with cupcake liners.
  2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  3. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in yogurt, milk, food colour and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
  4. Spoon batter into 18 paper-lined standard cake cups, filling each cup 2/3 full.
  5. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans & allow to  cool completely.


VANILLA CREAM CHEESE FROSTING
Ingredients:
1 package (250g) cream cheese, softened
1/4 cup (60g) butter, softened - I used unsalted.
1/2 tsp salt (I added.)
2 tbsps whip cream - Original recipe uses sour cream.
2 tsps pure vanilla extract
1/2 cup (72g) powder sugar - The original recipe uses 16 ounces (454g) confectioners’ sugar

Method:

  1. Beat cream cheese, butter & vanilla in large bowl until light and fluffy. Beat in whip cream.
  2. Gradually beat in sugar until smooth. 
  3. Frost cooled cupcakes with frosting.
  4. Makes 18 standard cupcakes.
  5. Recipe adapted from McCormick.

Notes & modifications:
The cupcake recipe above is half the original recipe. The cream cheese frosting,  on the other hand, is the full recipe & I still had a little bit more left after frosting all the 18 cakes.
I had reduced the sugar for the frosting drastically as I thought the sweetness was just enough, my friend thought it was ok too. But my sis thought the frosting was sour. So, you need to adjust the sugar level to your liking.
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