red velvet cuppies

ini lah my first time bake red velvet cuppies. dah bertahun ingin mencuba...tapi tak begitu bersemangat nak buat coz bila baca resipi tak ada apa yg spesel pun. but still i curious ...napa ramai org dok talk about it mcm spesel sgt???? so ari ni buat lah...still i rasa tak ada apa spesel sgt pun except for the 'red' color. kek ni ku definisi kan sebagai light chocolate cake berwarna merah.

anyway resipi ni memang tak mengecewakan...kek nya begitu lembut dan moist. nak tau apa rasanya...cuba lah buat hehehe.

ini recipe yg ku amik dari website joyofbaking. utk cream cheese frosting ku guna simple resipi. tak ikut yg dia kasi nih.

Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk (i guna satu cawan susu segar + 1 sdb cuka biar 15 minit)

2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups heavy whipping cream

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

chocolate cuppies with cheese filling / black bottom cupcake

ni kes tgk my niece cuba resipi lain dari that i'm used to do...so ku pun terpanggil nak cuba resipi lain juga...ku surf kat net and i found this recipe. bagus resipi ni tak pakai telur. tak payah pakai mixer pun for the chocolate cuppies very simple and easy. resipi nya kat bawah yek. cuba le.

my verdict: hahaha tak menepati citarasa ku. bukan pasal tak sedap...cuma ku dah ada rasa tersendiri utk black bottom cupcake ni...dah so used dgn rasa dari resipi yg ku dok guna selama ini, so this recipe just cannot beat that one. i love my old recipe for this cupcake rather than this one. resipi apa ku guna hahaha..rahsia...ku mix and match few recipes dari bloggers lain plus tambah itu ini and finally menghasilkan sesuatu yg begitu sesuai dgn citarasaku.

tapi this recipe memang mudah sangat nak disediakan. so cuba lah mana tau this will fit to ur taste wpun tak sesuai dgn ku. if i were to use this recipe again...i will adjust it by adding few things. texture kek nya cantik sgt.. tak tau plak ku yg kek wpun tanpa telur, tanpa good beating boleh jadi cantik cengini..jahilnya le ku ni kan. niway ku buat tadi setengah adunan je and ku dapat 10 cuppies papercup saiz 8.

black bottom cupcake
Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) corn or canola oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated (170 C) oven for about 20 - 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.