My 1st Red Velvet Cupcake

... on d way 

Actually family me kurang menggemari cake unless ada special occassion like birthday, sbb tu kalau me hv to bake cake, i choose cupcake  .. tak payah buat byk.  But for this Red Velvet advisable buat big cake the last step soda & vinegar tu, u have to quickly divide the batter to the cups and the rich red color tu blh buat keadaan jadi sememeh.  But Alhamdulillah my cake menjadi & keluar jer dari oven Mr E makan 5 cups (he is not a cake fan) .. sangat sedap katanya ..

inspirasi dr my fren Ms WongJowo but me guna resepi Joy of Baking siap khatam video lagi. 

Red Velvet Cupcakes:

 

1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder [me guna Hershey]
1/4 cup (57 grams) unsalted butter, at room temperature [me guna SCS]
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk*
*[ me campur 120 ml susu cair dgn 1/2 tbsp cuka]
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature [ me guna philadelphia cream cheese]
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cupcakes: 
Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners. [ me takde muffin tin so i use muffin paper cup]
In a large bowl sift together the flour, baking powder, 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.

[credit to Joy of Baking]

 

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