All things red!

Sunday, November 04, 2012

We have a lot of reds going on last week, and they all made me a very happy girl! First of all, the pot of roses that Nian bought for me has bloomed beautifully. :D :D


We were all surprised when the roses decided to bloom just after one night, but it definitely made my day when I woke up, groggy-eyed... and then suddenly this beautiful flower came staring right back at me.

Maybe I do have some luck with plants afterall!

I also baked some Red Velvet Cakes last week. Teeheehee.


I'm surprised at how this batch of Red Velvets came out because it was afterall, my first time baking them. The cake was dense and moist, just the way I love it. It also tasted very well even after refrigeration, although it became a little hard. I just let it 'warm up' and the texture is back again!

I topped it up with cream cheese frosting because cream cheese and red velvets are best friends, no?

P.S. I think I still need to work on my decoration skills. All my cakes turn out so... fugly omg.

Anyway! Here's the recipe if you'd like. It's quite simple, I got it done in about an hour.

Adapted from Browneyedbaker.com
Yields about 8 cupcakes

Cakes
- 125g unsalted butter
- 1/2 cup caster sugar
- 2 eggs
- 1½ tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoons distilled white vinegar

For the Cream Cheese Frosting:
- 25g butter
- 60g cream cheese
- 2 cups icing sugar
- 1 tablespoon vanilla extract

Directions
1. Preheat oven to 170 degrees celcius. Line a standard muffin/cupcake pan with liners.

2. Cream the butter and sugar until light and fluffy. Add eggs and flour, alternating them while mixing. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix until completely combined

4. Add half of the buttermilk. Beat until smooth.

5. Add salt, baking soda and vinegar. Beat until completely combined and smooth.

6. Bake until a skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make frosting: Whip butter and cream cheese until smooth. Slowly add icing sugar until all is incorporated. Add the vanilla and mix to combine.

***

Nian also bought me a bread tin recently... I think it's a hint for me to start baking bread. Hehe.

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