Wednesday, 13 June 2012

Red Velvet Cupcakes

Cupcakes didn't take off in Japan as much as they did in the U.S. over the last couple of years. 


Sex in the City, was not so popular  here either. Only a small portion of the female population tuned in and followed the sequels.  Tokyo definitely has all of the glitz of NYC, and more, but lifestyles are different. I think everyone is too tired working to enjoy -- anything!


I am not usually a fan of traditional baked cakes, but this recipe is quite good.


Ingredients:
60 grams unsalted butter (room temperature)
150 grams flour
1 large egg (mixed)
10 grams cocoa powder
red food coloring
1/2 teaspoon vanilla extract
120 grams buttermilk
150 grams flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon white vinegar


1. Preheat oven to 170 degrees Celsius. Line a cupcake tin with paper cases.
2. Place butter and sugar in a bowl and mix until light & fluffy. Slowly add in the egg and mix until well incorporated.
3. In a small bowl, mix the food coloring, cocoa powder and vanilla extract until it makes a paste. 
4. Add the paste to the butter mixture and mix thoroughly until the color is mixed evenly through the batter. Be sure to scrape down any batter on the sides of the bowl with a spatula. The batter should be a deep rose pink/red color.
5. On slow speed, slowly add the half of the buttermilk until well mixed then add half of the flour until well mixed. Repeat for the remaining milk and flour, mixing until batter is smooth.
6. Add the salt, baking soda and vinegar - turn up the speed and mix for a couple of more minutes.
7. Spoon batter into each paper case until no more than two-thirds full.
8. Bake at 20 - 25 minutes or until the top of a cupcake bounces back when lightly touched.
9. Once the cupcakes have cooled lightly in the baking tray, remove them and place on a wire rack to cool completely.

Cream Cheese Icing:
300 grams powdered sugar
50 grams unsalted butter (room temperature)
125 grams cream cheese


1. Mix the powdered sugar and butter until well mixed.
2. Dice the cream cheese into small pieces and mix into the butter until well mixed. Use a hand mixer to whip so that it is light & fluffy. Add a small amount of milk if it too dry.
3. When the cupcakes are cooled, pipe the cream cheese top using a pastry bag to make a nice decoration.


Enjoy!

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