From the time I knew red velvet cupcake I was hoping to taste one. Unfortunately I couldn't find any here in Singapore that sells these kind of cupcake. And so thought of making it myself but I'm a bit vexed on the vinegar and baking soda mixture that I didn't attempt to make one not until last mother's day that I tried baking it. And it turned out nice, as per my mother and husband who is always my number 1 fans. lol! :)
with cream cheese icing
last May 2011..mother's day celebration
Yesterday, my daughter has celebrated her 4th birthday and I did served this cupcake.
with chocolate and cream cheese icing
I am sharing the recipe to all especially my mother-friends who would want to try ad served it to their kids. Enjoy and happy baking!
Preparation Time : 20 minutes
Baking Time : 15-20 minutes
2 1/2 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 300 degrees. Line two 12-cup muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about two minutes. Combine eggs, one at a time, then beat in vanilla and the red cocoa paste (red food coloring, cocoa powder and buttermilk), scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. This iwll create a fizzing sound. Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop.Using an ice cream scoop, fill cupcake cups with cake batter, can be half-fill.
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing or chocolate icing and decorate with sprinkles if desired.
6. Enjoy and served the cupcakes.
*Note: with this mixture I was able to make 30 pieces using medium cupcake tins.
Time is a companion that goes with us on a journey. It reminds us to cherish each moment, because it will never come again. What we leave behind is not as important as how we have lived.
~ Jean Luc Picard ~