Red Velvet Cupcakes

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
60 gr Unsalted butter, at room temperature
150 gr Caster sugar
1 Egg
1 tbsp Unsweetened cocoa powder
2 tbsp Red food colouring (I only use 1 tbsp Wilton “Red Red”)
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)

- 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
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)
- 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.