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Rabu, 18 Mei 2011

Red Velvet Cupcakes with Cream cheese Frosting

Best Blogger Tips Hari cuti berkunjung tiba, asal cuti je maka berasapla dapur. Hari ni masak special sikit sebab tamu bertandang. Memandangkan sejak2 maraton mango ni, tamu ni bawakla mango sekali hehehe favorite ni.
Ok, ini pun 1st trial jugak buat Red Velvet Cupcakes diadaptasi dari blog cumin and cardamom, resepi dia memang mudah nak ikut. Walaupun bentuk dia agak merekah bila masak tapi rasa memang sedap dan lembut. Tak rugila try resepi baru ni.

Kata tuan punya asal resepi ni, dia pun ambik resepi dari,
Red Velvet Cupcakes -  adapted from the New York Times
and Cream Cheese Frosting - adapted from Georgetown Cupcake


Ada gak orang tanya apasal color dia tak merah sangat macam red velvet yang lain, jawapannya...saya tak ada pewarna merah cuma ada pewarna pink je. Kiranya color cupcake ni mix serbuk koko dan pewarna pink hehehehe ok la kan jadi jugak sikit2
Saya ni bukanlah tergolong antara orang yang berseni, masa nak letak frosting ni pun tangan terketar-ketar jugakla, tu yg frosting ni herot petot


Mix the cake flour, cocoa and the salt in a medium mixing bowl. Selepas buat ni, bekas yang saya selalu beat batter dah pecah huhuhu sedihnya kena beli baru....


In a large mixing bowl add the oil and sugar and beat on medium speed for about 5 minutes, until well blended. Next add the eggs, one at a time, beating after each addition until mixture is well blended. Scrape the sides of the bowl. Now with the mixer on a low speed add the food color


Add the flour and buttermilk alternating them in two batches. Scrape down the bowl again and beat till it is all combined. Do not over beat.
Lastly place the baking soda in a small bowl and stir the vinegar in. Pour this in the batter and mix it in well. Do not over beat.
Ha..time ni batter dah tersangat pekat dan keras...susahnya la nak beat adunan, agaknya sebab campuran buttermilk kot

 Ini resepi saya copy paste dari blog cumin and cardomom,

Makes 36 cupcakes

Ingredients

3 1/2 cups cake flour *
1/2 cup unsweetened cocoa powder ( NOT dutch process cocoa )
1 1/2 tsp salt
2 cups canola oil
2 1/4 cup granulated sugar
3 large eggs
3 oz / 6 tbsp of red food coloring
1 1/2 tsp vanilla
1 1/4 cup buttermilk (homemade buttermilk: 1 cup milk+1 tsp lemon juice/cuka)
2 tsp baking soda
2 1/2 tsp white vinegar

Frosting

4 tbsp / 1/4 cup unsalted butter, at room temperature
6 oz cream cheese, room temperature
4 cups confectioners sugar / icing sugar ( pithi sakhar )
1/4 tsp vanilla essence

Method

  • Preheat the oven to 350 degrees F. Place cupcake liners in your cupcake pans. We need three cupcake pans. Each pan makes 12 cupcakes.
  • Mix the cake flour, cocoa and the salt in a medium mixing bowl.
  • In a large mixing bowl add the oil and sugar and beat on medium speed for about 5 minutes, until well blended. Next add the eggs, one at a time, beating after each addition until mixture is well blended. Scrape the sides of the bowl.
  • Now with the mixer on a low speed add the food color. Mix this very slowly and carefully as the colored batter may splash around. Do not mix on high or your kitchen will look like a scene straight from CSI ( this is a TV series called Crime Scene Investigation ). Add the vanilla. Scrape down the sides and mix it all together.
  • Add the flour and buttermilk alternating them in two batches. Scrape down the bowl again and beat till it is all combined. Do not over beat.
  • Lastly place the baking soda in a small bowl and stir the vinegar in. Pour this in the batter and mix it in well. Do not over beat.
  • Pour the batter in the cupcake pans. Fill the liners 2/3 full. Bake for 18-20 minutes or until the toothpick/cake tester comes out clean when poked in the center of the cupcake. Let it cool completely before you frost them.
Tip: Do not over bake the cupcakes as they tend to dry out.

For the Frosting
  • Beat the cream cheese and butter together until light and creamy, about 2 minutes.
  • Add the confectioner's sugar one cup at a time and beat until fully combined. Mix on low or else your kitchen will be filled with sugar clouds.
  • Once all the sugar is combined add the vanilla, scrape the sides of the bowl and beat on high for another 3 minutes till the icing is fluffy and light. The icing is now ready to be piped.
  • Once the cupcakes are cooled, pipe the icing on top in a swirl fashion and enjoy your cupcakes.

* How to make Cake Flour :
If you do not have any cake flour in your pantry, please do not fret, you can also use all-purpose flour.
The diffrenece will be a slight change in the texture of the final cake. As cake flour makes for a lighter crumb texture and makes the cake super soft. However , if possible do use this substitution to make your own cake flour  from all-purpose flour.

To make 1 cup of cake flour :

Take I cup of all-purpose flour and remove 2 tablespoons of flour from that 1 cup and return it back to the flour bag. Now replace the two tablespoons of flour with 2 tablespoons of corn startch ( or corn flour as they call it in India ).

So to summarize :

1 cup of cake flour =  ( 1 cup of all purpose flour - 2 tbsp of flour ) + 2 tbsp of corn starch






Pour the batter in the cupcake pans


Bakar dengan suhu 180C selama 15-18minit


Cupcake panas2 ni biarkan dia sejuk dulu baru letak frosting

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