Sunday, March 15, 2015

[YummyBakes] Classic Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Its Sunday baking again! Its been a while since I last baked on Sunday. The last one was Cranberry Walnut Mini Muffin. Red Velvet Cupcakes is super lovely on the look itself. I researched quite a bit on red velvet cupcakes recipe over the last few days. 

Cupcake Jemma's video attracted me the most. She made beautiful cupcakes and the red velvet looks super cute and lovely. Her recipe mades 24 cupcakes. I realized she used lots of icing sugar for the frosting. 

Then, I searched for Nasi Lemak Lover's recipe. I've been adapting her few other recipes previously and it all turns out quite well. So, I decided to adapt her recipe and made some modification to it and I use didn't use the electric standing mixer.

Super lovely red velvet colour on the cupcake (before frosting)

Red velvet cakes require vinegar to be added in to the batter. I bought a bottle of distilled white vinegar just to make the cupcakes. Hopefully, I am able to use it frequently on other recipes that require vinegar. I am still not sure why vinegar is required. Every red velvet recipes that I found needs that.

This cupcake did not rise too much and the crack is just very little. The shape is perfect for frosting. By the way, this is the first time I made cupcakes with frosting. My frosting skill is still at Level zero. :D

Cupcake Jemma uploaded a video on buttercream piping tips and techniques which I found it quite useful. 

The best looking ones =)

Decorated with heart shaped sugar sprinkles

 Loaded with cream cheese frosting

The moisture of the cupcake is just right. Some people prefer super moist cupcakes and for that, more milk need to be added in the recipe. 

Make 12 small cupcakes


150gm all-purpose flour
1/2 tsp baking powder
1 1/2 tbsp cocoa powder
80gm butter
100gm castor sugar
1 large egg
1/2 tsp vanilla essence
125ml buttermilk (I replaced with 1/2 cup milk and 1tsp distilled white vinegar)
1/2 tbsp red food coloring (I add another extra 1 tsp)
1/2 tsp baking soda
1/2 tsp white vinegar (or cider vinegar)

Cream Cheese Frosting
150gm cream cheese, room temperature
40gm  butter, room temperature
90gm icing sugar, sifted
1/2 tsp vanilla essence (optional)


1. Sift flour, baking powder and cocoa powder in a large bowl and set aside.
2. In a cup, add milk, white vinegar and red food coloring and mix well. Set aside.
3. In a mixing bowl, cream butter and sugar till light and fluffy.
4. Add in egg and combine well. Then, mix in vanilla essence.
5. Fold in flour mixture and the milk alternately in few batches. Fold until evenly combined. If the colour is not red as desired, add a little bit more of red coloring.
6. In a small bowl, combine baking soda and 1/2 tsp white vinegar. Give it a little shuffle and pour it in to the batter while it stills bubbly. Stir well.
7. Transfer batter to the cupcake liners. Bake in pre-heated oven at 180C for 25 minutes. Toothpick inserted in should comes out clean.

Cream Cheese Frosting
8. Make sure the cream cheese and butter are both in room temperature. Using a hand mixer or stand mixer, beat the cream cheese and butter at low speed till creamy.
9. Add in vanilla extract. Then, add in the icing sugar.
10. Beat till fluffy and smooth before transferring to a piping bag. 

Remember to leave the cupcakes to cool down completely before piping the frosting. 

Nom nom nomm~~

PS: Store in refrigerator especially if you do have the cream cheese frosting. 

No comments:

Post a Comment

Contact Me


Email *

Message *