A recipe from www.phuocndelicious.com Recipe from here
Makes 9 cupcakes Red velvet cupcakes 1 cup cake flour, sifted (or add 2 tbsp corn flour into a cup and then fill it up with plain flour) 1/4 cup cocoa powder 1/2 tsp salt 2/3 cup canola (or vegetable) oil 3/4 cup sugar 1 egg 2 tbsp red food colouring 1/2 tsp vanilla extract 1/2 cup buttermilk 1 tsp baking soda 1 tsp white vinegar Sprinkles, for decoration (optional) Cream cheese frosting 55g butter, softened 125g cream cheese 1 cup icing sugar, sifted For the red velvet cupcakes - Preheat the oven to 180C (350F). Line cupcake tins with cupcake cases.
- Whisk cake flour, cocoa and salt in a bowl.
- Beat oil and sugar at medium speed until well-blended.
- Beat in egg.
- Slowly add red food colouring. Add vanilla.
- Add flour mixture alternately with buttermilk in two batches, beat until just combined.
- Place baking soda and vinegar in a small dish and mix, then add this mixture to batter and beat for 10 seconds.
- Fill 3/4 of cupcake cases and bake for 25-30 minutes, until a skewer comes out clean. (For heart-shaped cupcakes, see below)
- Cool for 20 minutes before placing on wire rack to cool completely.
For the cream cheese frosting - Whisk the butter until smooth.
- Add cream cheese and icing sugar until well combined.
- Spread on cooled cupcakes.
- Decorate cupcakes with sprinkles (if using).
To create the heart shaped cupcakes
- Stack 2 small marbles/ceramic baking beads/ 1cm (1/2-inch) balls of aluminum foil between each cupcake liner and tin (you may need more to give them a pointier notch).
- Fill cupcake cases.
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