Sunday, May 4, 2014

The Baking Easter Long Weekend - Red Velvet Cupcake

Over the Easter Long weekend, I was bored at home and wanting to do something different. 

I am not really into baking much, but seeing a few of my freinds who bake such wonderful cakes. I was tempted to try!

Hence, my baking journey started here. The Red Velvet Cupcake that I would like to try to mimic! Apparently, it made famous at the "New York’s Waldorf Astoria hotel, these cakes are five star. Simple to make yet spectacular as a centrepiece, these red velvet cakes with cream cheese icing are luxurious." (Quoted from

I've looked on the "" website and followed the recipie. 

Apparently, Its suppose to look like this

But mine turned out to be looking a bit sad, like this image below.

The recipie details as below
  • 350g (2 1/3 cups) plain flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 315g (1 1/2 cups) caster sugar
  • 250ml (1 cup) buttermilk
  • 185ml (3/4 cup) vegetable oil
  • 2 eggs
  • 3 teaspoons red food colouring
  • 2 teaspoons white vinegar
  • Dollar Sweets Fairy Fives sprinkles, to decorate frosting
  • 250g pkt cream cheese, at room temperature
  • 100g butter, at room temperature
  • 195g (1 1/4 cups) pure icing sugar, sifted
  • 1 teaspoon vanilla extract
Steps as below how to make one 

  1. Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar
  2. Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
  3. Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
  4. To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.
  5. Pipe the icing over the cupcakes and top with the sprinkles.
After thoughts - 
I should had left the red velvet cupcake in the oven for a bit longer. As the recipe said 20-25mins in the oven each oven is different hence mine should be left in the oven for an extra 5 mins. 
My cream cheese icing not sweet enough. I put in 100g instead of 195g of sugar. 

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