Sorry Alan, here is my last minute submission to AspiringBakers #26 – Creative Christmas Motif Bakes hosted by Alan of Travellingfoodies.
Hope that is not too late J
Here I also would like to wish my readers and fellow
bloggers a
Happy New Year 2013.
Source : The Hummingbird Bakery Cookbook via Noms IMust
Ingredients:
60 gr Unsalted butter, at room temperature
150 gr Caster sugar
1 Egg
150 gr Caster sugar
1 Egg
1 tbsp Unsweetened cocoa powder
2 tbsp Red food colouring (I only use 1 tbspWilton “Red Red”)
1/2 tsp Vanilla extract
1 1/2 tsp White vinegar
2 tbsp Red food colouring (I only use 1 tbsp
1/2 tsp Vanilla extract
1 1/2 tsp White vinegar
120 ml Buttermilk
150 gr Plain flour
1/2 tsp Bicarbonate of soda (I add 1/2 tsp Baking powder)
Method:
1/2 tsp Bicarbonate of soda (I add 1/2 tsp Baking powder)
Method:
- Preheat the oven 180oC.
- Mix together the cocoa powder, red food colouring,
vanilla, vinegar and buttermilk until evenly combined.
- In a separate bowl, whisk butter and sugar in high speed
until light and fluffy. Slowly add the egg and beat until incorporated.
- Turn the mixer to slow speed and slowly pour in half the
buttermilk mixture, beat a while then add half of the flour which has mixed
with Bicarbonate of Soda and Baking Powder until everything well mixed. Repeat
the process until all the buttermilk and flour have been added. Turn the mixer
up to high speed and beat until the batter smooth.
- Spoon the mixture into the cupcakes paper and bake for
15-25 mins (depend on the size of cupcakes) or cooked. Leave the cupcakes to
cool slightly in the tray,
- When cupcakes are cold, decorate with cream cheese
frosting on top and dust with red velvet cake crumb.
Cream Cheese Frosting
Ingredients:
150 gr Cream cheese, room temperature
75 gr Butter, room temperature
70-100 gr Icing sugar (slowly adjust depend on desired
sweetness)
1 tsp Vanilla extract
1/2 tbsp Lemon juice (optional)
Method:
- Whisk cream cheese and butter until light and fluffy.
- While continue whisk, add the vanilla extract. Turn in low
speed, slowly add the icing sugar. - Keep adding until you get the desired
sweetness.
- Ready to spread.