Red Velvet Cupcake

This cake is moist in texture and tasty due to the use of cocoa powder. A perfect companion for your afternoon espresso or latte. In order to maintain the cleanliness of your kitchen, it will be very handy if you cover your countertop with baking paper or lots of tissue, so it will be very easy to clean all the red splashes.

Ingredients

Part 1

  • 150 gram fluor
  • 1/4 tbsp baking powder
  • 1 tbsp Dutch processed chocolate powder

Part 2

  • 50 gram unsalted butter, in room temperature
  • 150 gram sugar
  • 1 large egg

Part 3

  • 120 ml buttermilk or double cream
  • 2 tbsp red food coloring

Part 4

  • 1/2 tsp baking soda
  • 1/2 tsp regular distilled vinegar

Topping

  • 200 gram cream cheese e.g. Mon Chou
  • 250 gram Mascarpone
  • 150 gram confectioner sugar
  • 125 ml double cream

Cooking

  1. Preheat your oven to 180 degrees Celcius
  2. Sift all Part 1 together and mix them with whisker
  3. Mix all Part 3 together until the color dissolved
  4. For Part 2, beat butter until creamy and add sugar, keep mixing until sugar dissolved and creamy
  5. Add egg into Part 2 and keep mixing
  6. Pour in Part 1 and Part 3 interchangeably into Part 2, do this one at a time: pour some of Part 1, then mix, pour some of Part 3, mix, Part 1 again, mix, Part 2, mix, and so on until you finish all the parts
  7. Prepare 12 cupcake molds and cups
  8. Mix in Part 4, baking soda and vinegar, do this quickly because once you mix, they will form bubbles and grow, while it still growing, mix with spoon and quickly pour into the batter, mix with spatula
  9. Pour batter into 12 cupcake molds and bake for 20-25 minutes
  10. After the cakes are ready, take them out of the oven and leave to cool in room temperature
  11. For topping: mix cream cheese and Mascarpone, mix until smooth and creamy
  12. Add in sugar, keep mixing
  13. Pour double cream one part at a time, keep mixing until the batter is stiff, to make it more stiff you can also add a whipping cream stiffener such as Dr Oetker Klop Fix
  14. Put topping batter into piping bag and ready to be decorated into the top of the cupcake!

3 thoughts on “Red Velvet Cupcake

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