Red Velvet Cupcakes
August 13, 2017
Ingredients
Cupcakes
2 1/2 cups of all purpose white flour
1 1/2 cup of castor sugar
1 tsp salt
1 tsp baking soda
1 tsp cocoa powder
1 1/2 cup of vegetable oil
1 cup buttermilk, at room temp (you can make your own buttermilk by adding 1 tbsp of lime juice into a cup of fresh milk and leave it for 10 minutes)
2 large eggs, room temp
2 tbsp of red food colouring
1 tsp vanilla extract
1 tsp white vinegar
Cream Cheese
1/4 pound (approx. 3/4 of the philadelphia cream cheese bar)
1/2 stick of butter (approx. 1/4 of the normal butter bar)
1 cup of sifted confectioner's or icing sugar
1 tsp of vanilla extract
Instructions
Stage A
1) Preheat oven to 180'c
2) In a mixing bowl, mix the wet ingredients. Vege oil, buttermilk, eggs, red colouring, vanilla extract and vinegar
3) In a seperate bowl, sift in the dry ingredients. Flour, castor sugar, salt, baking soda and cocoa powder
4) Put the mixer on medium speed and add the dry ingredients into the wet slowly, be careful to not add them all at once, until they are smooth and thoroughly combined
5) Use an ice cream scooper to fill in the cupcake papers that are lined into muffin tins. Fill up to 2/3 of the cupcake papers
6) Bake for 20-22 mins
Stage 2
1) While the cupcakes are in the oven, mix everything in the cream cheese ingredients until smooth. You can always use less sugar if you prefer a less sweet frosting
2) Wait for the cupcakes to cool completely before icing
This serves about 16 regular-sized cupcakes
ps. I find the cupcakes taste better when they're left to cool in the fridge for a while
1 comments
kalau kukus boleh ke?
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