Wednesday, January 4, 2012

Red Velvet Cupcakes with cream cheese frosting


How was your New Year celebration? I supposed you all have a wonderful New Year celebration.
Today school has just started, all my 3 kids going for morning class this year, so i have more free time in the morning and i can start to do baking after i have abandoned baking for almost a month..I was thinking what to post for my 1st post in 2012, something that bring "Ang Ang and Ong Ong " (good luck in Hokkien) ^_^, and Red velvet cake pop up in my mind since Chinese like red as the auspicious colour. Also this is a recipe that i wanted to make for a longer time.



Red Velvet Cake Cupcakes with cream cheese frosting


Also because i have some leftover cream cheese frosting after i made a big batch of carrot mini cupcakes for a small party in my house on the New Year.
I altered a bit of the recipe, reduce sugar and slightly increased the butter. Even i have increased the butter, this cake not tasted oily, and the texture was soft, light and full of cocoa aroma, very nice cake indeed! And enjoy with cream cheese frosting, just perfect!

Red Velvet Cake Cupcakes with cream cheese frosting


Before put into oven, the red colour was not that obvious.

Red Velvet Cake Cupcakes with cream cheese frosting


Red Velvet Cake Cupcakes with cream cheese frosting



Red Velvet Cupcakes with cream cheese frosting
Adapted from To Food With Loves with minor changes, cream cheese frosting from my previous post
*makes 17 mini cupcakes

Red Velvet Cake Cupcakes with cream cheese frosting150g cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
80g unsalted butter, at room temperature
120g caster sugar
1 large egg
1/2tsp vanilla extract
1/2 cup buttermilk, at room temperature (I substituted by combine 1/2cup milk +1/2tbsp lemon juice, set aside for 5mins)
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar ( I use white rice vinegar)
1/2 tsp baking soda

Method

1. Preheat oven to 180C. Place cup cake liners on a baking pan.
2. Sift flour, baking powder, salt and cocoa together in a bowl. In a jug, stir the red colouring into the buttermilk. Set aside.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract until the mixture is smooth.
4. With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour. Mix until evenly combined.
5. Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.
6. Pour into the prepared cupcake liners and bake in the oven on the middle rack for 25mins or until a skewer inserted comes out clean.
7. Remove from oven and let it cool a wire rack.
8. Apply cream cheese frosting and serve.

Cream Cheese frosting
150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted
1tbsp lemon juices
Finely grated lemon zest from 1 lemon

Method
1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.
4. Store in fridge for later use.

Red Velvet Cake Cupcakes with cream cheese frosting

59 comments:

鲸鱼蓝蓝蓝 said...

蛋糕红红的
好漂亮哦:)

Anne Regalado said...

What a gorgeous cupcakes for your 1st 2012 post but then all your posts had been always awesome ;D The color really looks vibrant and the topping looks yummy , too !

Sherleen.T said...

wow wow wow, very bright Ang Ang from the cupcakes...this is also the best representative of the coming CNY, Sonia...
normally, do you put on the frosting after done the cake, or before serving? which way is better?

Cocoeriley said...

Wish Sonia "Ong Ong" this year ya...

Somewhere in Singapore said...

Ang ang, CNY coming soon, hehe...

Happy New Year to you and your family...

I countdown at a fren house, hehe...

Eileen@Hundred Eighty Degrees said...

That's a great idea! Happy New Year!

Mel said...

Such a beautiful RED velvet cupcakes you have made Sonia! And finally you have baked it! I just loves Red Velvet Cake!

Angel @ Cook.Bake.Love said...

Gorgeous!

Happy new year!

Ann@Anncoo Journal said...

WOW! Really 'ang ang'which brings good luck to your family :)

Sonia (Nasi Lemak Lover) said...

Sherleen, for me, it depends, if the cake that you baked need to store in the fridge for all the time, then I will make frosting first and store in the fridge. When a cake that not supposed to store in the fridge, then i will make frosting before serving, example for this cake.
Hope this helps.

Uma said...

Oh...Lovely. I baked red velvet cake for new year. but I got brown colour as the cocoa I added was leading than red colour. I am bookmarking this recipe right here to get gorgeous cupcakes like yours. Thanks!

Small Kucing said...

wow lovely red color :) Very "ONG" :) CNY bring these as gifts sure the person receipving will be very happy

Yan said...

Your red cake with yellow cheese topping really ang ang and ong ong liao for the beginnig of the year !

daphne said...

So auspicious as well!! haha..actually these are perfect for any parties and gathering.

Rachana said...

The colour of the cupcake is so eye catching.

Wishing you a very happy and successful 2012 :-)

Shereen said...

Happy New Year to you and family,Sonia.Lovely cupcakes!!

E @ Act Fast Chef said...

So beautiful! Happy New Year!

hankerie said...

Sonia, love your red velvet cupcakes. It is indeed ONG in hokkien, what an interesting way to describe it. Awesome.Happy New Year to u!

To Food With Love said...

Your cupcakes look so pretty and the Ang Ang colour is perfect! What a great idea for cny!

busygran said...

Auspicious indeed! What a way to welcome the new year! Love the dome shape of the cupcakes!

Loveforfood said...

Thanks for sharing - especially the captions to your photos.

Bernice said...

Well done, Sonia!
Your cupcakes gave me romantic feel,haha~~
Taste good?

Jeannie said...

Very lovely and so auspicious!

vrinda said...

Gorgeous colorful cup cakes..

divya said...

soft and super tempting cake tempts me a lot,mouthwatering here..

Chris said...

Hi Sonia,

The cupcakes look beautiful and I just saw your gorgeous Japanese Cotton Cheese Cake (took a long break from blogging last year)- makes me want to make one too. Happy New Year to you and your family.

Chris

Little Corner of Mine said...

Wow, really "ang ang"! I didn't even notice you stopped baking for a month, seem to bake a lot. :D

Zoe said...

Happy 2012 to you and your family.

I laughed reading your Ang Ang and Ong Ong comments about these cakes. What a nice and auspicious way to kick start a new year.

Julie said...

very soft n moist ones..What a coincidence same there in my space(Red Velvet cake)..
wishing you a happy 2012 !!

Erivum Puliyum

Lori said...

I can't wait to see the results of all your baking. These are so pretty. I just love red velvet.

Yummy Bakes said...

wah ... really ang kong kong - auspicious for cny.

Elin said...

Sonia... Ang Ang alright...a beautiful red velvet cupcake no doubt...I love it with the cheese frosting..Jo's favourite ! If she sees this, she will pester me to bake this for her..thanks for sharing the recipe. Happy New Year and Happy Baking !

VineelaSiva said...

Happy nre year the cup cakes looks very yummy.

The Sudden Cook said...

Love how the cupcakes rose so beautifully! Have never tried baking them. Will look up this recipe if I ever do...

Gloria said...

Look delicious Sonia, I whish you a Happy New Year! gloria

爱丝特 said...

Look delicious, I am going to bake this, thks for sharing the recipe ^_^

Anonymous said...

hi sonia,
Happy New yr to u & ur family.
I hv read the method abv, & hv 1 question to ask, ur step No. 7 remove fr oven & cool in the tin, wat kind of tin u mean. May I know?
TQ a lady fr klang.

Sonia (Nasi Lemak Lover) said...

Anonymous, sorry, little mistake in the recipe, is not the tin as i use cupcake liners, will amend now.

cik cek said...

Cantik warnanya...memang fav kek kak cek ni...:)

Pete said...

Wah very red, can bake for CNY leh....

suhana azlin said...

oh i really crave for a slice of rvc with generous layer of cream cheese frosting rite now!

back in malaysia i used blue key cake flour which has added raising agent in it. here cake flour is nowhere to be found. can i substitute cake flour with AP flour instead? if yes, do i have to add more baking powder to the AP flour?

terrie said...

looks very cute and yummy! i love the cupcake liner too:)
http://sugarpuffpuff.blogspot.com/
enjoy!

Nami | Just One Cookbook said...

Sonia, I love red velvet with cream cheese frosting! I like the size of this cupcake too. American cupcake size is a little too big for me. With this size I can eat one without feeling too guilty. Love the silver sprinkle too (how do you call it?).

Cheah said...

Sonia, yes, what a co-incidence. Ang, ang for New Year that was what I had in mind too .... so great minds think alike, ha, ha! Yours look very pretty with the frosting, I'm the lazy type, just sprinkle on icing sugar.

simply.food said...

These red velvet cakes look amazing, love everything about them, the texture ,the frosting and the cute wrappers too.Happy new year to you a ferfect recipe for new year.

Sonia (Nasi Lemak Lover) said...

Nami, i also not too sure the right name, hehehe, just call silver sprinkle lor..

Jessie-CookingMoments said...

I don't think I have seen this kind of cupcake liners being selling at the cake supplies shops that I've visited in Sydney, why huh? Are you looking more of these liners?

I've tried my sister-in-law red velvet cupcake in about 1.5mths ago, I love the texture. Like you said, it was very soft.

Quay Po Cooks said...

Sonia, your cupcakes look fantastic. Pretty! Pretty!

Anonymous said...

hi,

can i check with you, if i were to bake in pan meaning bake it as a cake, what's the pan size i should use? thanks :)

bel

Sonia ~ Nasi Lemak Lover said...

Bel, I am not too sure, maybe 7" cake pan should be ok.

kaylie said...

Hi Sonia,

I followed your recipe accordingly (the baking time too!) but my cupcakes turned out abit on the soft side. so soft that when i pull apart the cupcake liner, it already fell apart. do you know what's wrong? :( not enough egg? it does taste nice though and a nice red colour! :)

gluten free products said...

You can also bake cupcakes from scratch, in which case you'll need fresh eggs, butter, vanilla and any special ingredients the recipe calls for. Optional items include paper baking cups, toppings and decorative icing.

Anonymous said...

Hi Sonia, the cream cheese tat I adapted from ur recipe is a bit runny. Could you advise if the cream cheese that you used is full fat cream cheese? I used 60% less fat cream cheese, not sure if this is the cause. Pls advise. Thanks!
Chris

Sonia ~ Nasi Lemak Lover said...

Chris, I use the normal Philadelphia cream cheese,, not sure how many % of fat, sorry..

Anonymous said...

Hi Sonia, thanks for ur reply. Normally how long do u allow the cream cheese to stay outside to reach room temp? Thanks Chris :)

Anonymous said...

Hi :) I have a question, is there any way to convert this into a cake? My friend's birthday is coming up, and she loves red velvet a lot :) thanks!

Joyce said...

Hi! May I know what type of oven mode you use for this recipe? Fan oven or top and bottom heat mode? Thanks!

Sonia ~ Nasi Lemak Lover said...

Joyce, bake at the middle rack and no fan forced.

Woon cheng said...

Hello :)
I saw your another post on stabilizing buttercream frosting in humid climate to prevent it from melting away. How do we do it for cream cheese frosting? I realize mine starts to melt away and lose its swirl pattern after 15-20 minutes later.

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