Finally, after 3 posts of me eating out, you get a baking post today. Relieved? I am sure you are. This auntie has not quit the baking department as yet.
Would you believe me if I told you that I have never eaten a Red Velvet Cupcake until I baked these? Where have I been?
Red Velvet Cupcakes/Cakes have been a curiosity to me for the longest time. I used to wonder, how does it taste? It has vanilla in it and some cocoa powder and how would that turn out?
I could have bought one to sample from the cupcake kiosk but this madam is too stingy to fork out cash for a tiny cupcake that costs upwards of RM4.
Now curiosity satisfied. So how do I find? They are alright I suppose. Sorry for the lack of enthusiasm. I don't dislike them, that's for sure.
They taste of vanilla with a mild chocolaty flavor. I was quite surprised that I liked the sweet cream cheese frosting. I usually do not like frosting especially if they are too sweet.
These cupcakes are moist with a tender crumb and if you store them in the fridge, take them out for about 30 minutes before serving so that the cake can soften.
|The liners peeled off.|
I baked this second batch because I was not happy with my piping in the first batch. Look at the first batch.
The frosting looked so.....so.....I don't know. Compared to the second attempt, it looked so...... amateurish.
It all lies in the piping tip. The first batch was piped using a plastic tip while for the second, I used Wilton 1M tip (after watching a few tutorials on Youtube). I still have a long way to go in the piping department and I need more practice.
I still want to taste a Red Velvet Cake not baked by me, so that I can gauge if I got it right. So the next time I walk past a cupcake shop or kiosk at the mall, I will buy one for a taste test.
For now, I am happy that I satisfied my curiosity. I am not disappointed with these Red Velvet Cupcakes but to be honest, I would prefer a chocolate cupcake anytime :)
Red Velvet Cupcakes
Recipe source : Adapted from Sally's Baking Addiction
For the cupcakes :
- 160g self-raising flour
- 30g cornflour
- 4 tsp cocoa powder
- 2 large eggs
- 60g butter, softened
- 100g caster sugar
- 1/2 cup (120 ml) grapeseed oil
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1/2 tsp distilled vinegar
- 1/8 tsp liquid red coloring
For the frosting :
Recipe source : Adapted from Joy of Baking
- 250g cream cheese, at room temperature
- 1/2 tsp vanilla extract
- 60g icing sugar (sifted)
- 4 tbsp cold whipping cream (adjust according to the consistency of the frosting)
For the cupcakes :
1. Sift flour, cornflour and cocoa powder together and set aside.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well between each addition.
4. Add grapeseed oil and beat until mixture is emulsified.
5. Add vanilla extract, distilled vinegar and red coloring.
6. Beat until well mixed.
7. Add flour in 3 additions, alternating with buttermilk, starting and ending with flour (I used spatula to fold the flour. You may use mixer at low speed).
8. Scoop batter into lined muffin pan and bake at 160C for 20-22 minutes or until skewer inserted into the center of the cake comes out clean. (Mine was done after 21 minutes).
9. Remove from oven and cool on cooling rack.
For the frosting :
1. Beat cream cheese until light and fluffy.
2. Add icing sugar and beat until well mixed.
3. Add vanilla extract and beat until well mixed.
4. Start with 2 tablespoons or whipping cream and beat until smooth. Add another 2 tablespoons of whipping cream and beat until you achieve piping consistency. The frosting must be soft enough t be piped and not too soft so that it can hold its shape.
Pipe the cupcakes when they are completely cooled. Serve or chill in the fridge if not serving immediately.