Wednesday, 26 March 2014

Red Velvet Cupcake with Cream Cheese Rose Frosting


Cupcake has been a hit for a few years now, there are more and more cupcake store open in Sydney and around the world. It also becomes a pop start at celebration, wedding, birthday party or baby shower. And what make cupcake become one of the pop stars of the sweet culture?
It not a new invention but I think the creativity did make cupcake one of the most popular dessert. It is very easy to make and decorate. Don’t let the fancy appearance fool you and make you think it hard to make, as long as you have the right tool, everyone can be a cupcake master


Out of all the cupcake, I personally love red velvet the most. I still remember the first time I had a red velvet cake, I fall in love with the combination of a little bit sour and sweet taste. The soft and fluffy cake and the cream cheese work out so well together. Not to mention about the red velvet color which look like a great red wine. 
I made this red velvet cake whenever we have celebration at work or among friends, it does received a lot of good feedback. This time I was making this for one of my colleague on her farewell day. Well dessert can always make people happier. I hope you like this beautiful red velvet cupcake.

This recipe I adopted from taste.com

Ingredients (24 mini cupcake/8 Muffin Size cupcake)

Red Velvet Cupcake


175g plain flour
1 tablespoon cocoa powder
½ teaspoon bicarbonate soda
½ baking powder
125ml buttermilk
1 egg
1 ½ red food coloring
1 teaspoon white vinegar
Cream Cheese Frosting 
125g cream cheese, room temperature
50g butter, room temperature
50g icing sugar
½ teaspoon vanilla essence
1-2 drop pink food coloring gel
1) Sift flour, cocoa powder, bicarbonate soda and baking powder together. Mix with sugar.

2) Put buttermilk, eggs, red coloring and vinegar into a bowl and whisk until all combined.

3) Pour the egg mixture with the dry ingredient and mix gently until combine.

4) Pout into the prepared mini muffin tray; fill up to ¾ of the cupcake mold.
5) Bake at 160C in 16-18 minutes until the skewer come out clear. 

6) Transfer to wire and wait until it cool down.
   
7) Add icing sugar and vanilla into the cream cheese and beat for another 1-2 minutes until frosting become creamy and no lump. Add 1-2 drop of pink food color gel and beat until color is evenly combined. 
8) Transfer cream cheese frosting into piping bag, I am using star tip for rose frosting.
9) Hope the piping bag vertically. Pipe from the middle and spiral outward until you cover the surface of the cupcake.

Bon Appetite.