Tuesday, June 21, 2011

Red velvet cupcake

Yong: Well.....I should post this yesterday but I was so sleepy to continue to upload the photo. Anyway its never too late to wish Happy Father's Day to all great father, daddy, ayah,abah.....and many name that relates to our special man.

As Mika said from last post I fulfill my sister promise and make red velvet cupcake. I made it!

Aqie happy assists his Daddy cutting the cake, he even open the gift for his Daddy. By the way, he also gave his present......the new hair cut!

Back to my red velvet cupcake, I got the recipe from Food Channel Network and it was from Paula Deen. I like it! Let me share you the recipe:


2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:(I only made 1/2 of the ingredient)

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped fresh raspberries or strawberries, for garnish( I use colour sprinkles since that the only that I have)


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Both was taken by Kak Dik to her office

Mika: This is what it look like. I don't know why Kak Dik love this cupcake so much! May be because of the cream cheese....

So moist, velvety look and definite a keeper recipe....

1 comment:

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com