Red Velvet Cupcake

Haaa...tengok pada namanya pun dah ikut nama omputeh kan.. Ye la kan, aku pun cedok resepi ni dari omputeh.. Jadinya kan..untuk mengekalkan ke'originalan'nya, aku copy n paste je resepi dari blog mat saleh tu... korang nak resepi ni kan..Haa tgk je kat bwh ni okay!.

Red Velvet Cupcakes:

125 gram tepung kek/ self raising flour (diayak)
1 1/4 sudu teh garam
1 sudu besar (10 gram) serbuk koko
57 grams unsalted butter
150 grams gula caster (aku guna 100 gram je)
1 biji telur gred A
1/2 sudu teh esen vanila
120 ml buttermilk
1 sudu besar pewarna merah
1/2 sudu teh cuka makan
1/2 sudu teh soda bikarbonat

Cream Cheese Frosting:
113 grams cream cheese (suhu bilik)
1/4 sudu kecil vanila
30 gram icing sugar
80 ml whipping cream (double cream)(35-40% butterfat)

Cara-cara:
Panaskan oven 175 C. Dalam satu bekas, ayak serbuk koko, garam dan tepung. Ketepikan. Dalam mesen mixer, pukul butter hingga lembut. Masukkan gula dan pukul lagi hingga kembang. Masukkan telur dan pukul lagi hingga telur sebati. Masukkan esen vanila.

Campurkan buttermilk dengan pewarna merah. Gunakan mixer pada kelajuan perlahan, masukkan buttermilk berselangseli dengan campuran tepung, garam dan koko tadi..

Di dalam bekas kecil, campurkan soda dan cuka makan. Campuran ini akan menghasilkan gas dan cepat-cepat masukkan ke dalam adunan kek tadi. Kaupbalikkan dan masukkan dengan cepat ke dalam cup yang telah di sediakan. Bakar lebih kurang 18-23 minit atau sehingga kek masak.

Cream Cheese Frosting:
Masukkan semua bahan dan putar sehingga kembang. Masukkan dalam bekas piping dan sedia utk menghias cukcake anda.

*** Kalau korang tak paham ayat aku yg tunggang langgang ni, lebih baik baca original resepi kat bawah ni ye....

Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, salt, and cocoa powder.

In the 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 egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

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.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups 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.

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: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese 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 pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

Read more: http://joyofbaking.com/RedVelvetCupcakes.html#ixzz1Kn2hCxpU