Tuesday, March 26, 2013

Red Velvet with Cream Cheese Frosting

I'm not a red velvet follower but this one recipe from classy cooking that I tweaked a little made me change my heart. This is super delicious, I warn you =)


1 1/3   cups All purpose Flour
3        Tbsp cocoa powder
1/2      tsp baking soda
200g   salted butter, firm but not cold
1 cup + 2 Tbsp granulated sugar
2   large eggs
1      Tbsp red food gel coloring
2       tsp vanilla extract
1/2    cup full cream milk
1       tsp distilled white vinegar

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes.  Add in eggs one at a time stirring after each addition. 

Add red food coloring and vanilla extract and mix until combine. 

In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition.

Divide batter evenly among paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean. 

Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely.

Cream Cheese Frosting

In a large mixing bowl, using a handheld mixer, whip together butter and cream cheese about a minute on high speed and then 4 minutes on medium high speed or until pale and fluffy. Mix in vanilla extract. Add powdered sugar a cup at a time and beat until smooth.

Cupcake is moist and airy and the frosting is light and not too sweet just the way I like it!

1 comment:

  1. Measurement of cream cheese po please? Thanks..