Thursday 4 December 2014

Red Velvet Cupcakes

These RVC were baked at the request of a friend for her housewarming gathering... Yes, I've started taking orders for my cupcakes. Actually, the first was a few days before this... an aunt wanted a couple dozens of pandan cupcakes with gula Melaka frosting for her  family.

There are so many red velvet recipes out there & I've baked & blogged about a few... This time, I used a recipe from McCormick, as recommended by Rima. It's different in that instead of using buttermilk, it uses sour cream. The cake is so good & moist, you can really eat it on its own!

I'm happy my friend & her guests love the cuppies.  I was worried that she might find the frosting too sour as I had reduced the sugar drastically, but she said it was just nice... So, all RVC lovers out there, go bake these & enjoy them with your love ones!

Red Velvet Cupcakes

1 1/4 cups (170g) flour - I used cake flour.
1/4 cup (24g) unsweetened cocoa powder - I used Valrhona.
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (I used 125g) butter, softened - I used unsalted butter.
1 cup (212g) granulated sugar
2 eggs
1/2 cup yogurt - Original recipe uses sour cream.
1/4 cup milk
2 tsp red colour - I used Star Brand artificial cochineal red colour. The original recipe uses 1/2 bottle (1/2 ounce) McCormick Red Food Colour.
1 tsp pure vanilla extract

  1. Preheat oven to 180 deg C. Line cupcake pans with cupcake liners.
  2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  3. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in yogurt, milk, food colour and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
  4. Spoon batter into 18 paper-lined standard cake cups, filling each cup 2/3 full.
  5. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans & allow to  cool completely.
1 package (250g) cream cheese, softened
1/4 cup (60g) butter, softened - I used unsalted.
1/2 tsp salt (I added.)
2 tbsps whip cream - Original recipe uses sour cream.
2 tsps pure vanilla extract
1/2 cup (72g) powder sugar - The original recipe uses 16 ounces (454g) confectioners’ sugar

  1. Beat cream cheese, butter & vanilla in large bowl until light and fluffy. Beat in whip cream.
  2. Gradually beat in sugar until smooth. 
  3. Frost cooled cupcakes with frosting.
Makes 18 standard cupcakes.
Recipe adapted from McCormick.

Notes & modifications:
  1. The cupcake recipe above is half the original recipe. The cream cheese frosting,  on the other hand, is the full recipe & I still had a little bit more left after frosting all the 18 cakes.
  2. I had reduced the sugar for the frosting drastically as I thought the sweetness was just enough, my friend thought it was ok too. But my sis thought the frosting was sour. So, you need to adjust the sugar level to your liking.

1 comment:

Victoria Bakes said...

i'm never a fan of red velvet cupcakes but you hv built up an excitement in me... very nice ones u've got there

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