Red Velvet Cupcake

Salam hujung minggu !! cuaca cerah hari ni kan...tp CK sefamily tak pegi mana2 pun, dok rumah dan rehat sepuas-puasnyer (tido la tuuuu ) Ok...hari ni nk tayang red velvet yang CK buat tengahari tadi. Baru jer baik demam, kawan dah order. Apa nk buat kan, kawan punyer pasal, baking la sikit. Sambil tu dapat gak makan...hehehe 

2 minggu CK demam, dan terpaksa order dari kawan2 yang sama2 menjalankan bisnes kek. Dan di sini CK minta maaf pada semua pelanggan CK Food yang mana CK tak dapat buat tempahan mereka dan terpaksa order dari pihak lain. Mungkin rasa kek  tu berbeza dari CK buat. Tapi takde plak diaorang merungut. Sori yer...dah nak demam, nk buat cemmana kan !! Insyaalah, lepas ni CK takkan foward order pada mereka lagi (kiranya hasil diorang tu tak memuaskan hati / tekak CK laaaaaaaa...)

Wokeh...ni red velvet dengan cream cheese frosting. Dah lama rasanya nk makan si baldu merah ni....

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

 

Directions:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or 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 the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

Ada 2 versi kek kecik ni. Satu soufle saiz M, dan satu lagi soufle saiz S

Ok... ni order dari best fren CK yang tiap2 minggu asyik nk mengorder jer keje dia. Dari cik Nina Cyberjaya. Nina ni tak banyak cerewet, tp dia tahu mana satu kek yang CK buat atau tempah dengan pihak lain. Macam ada scanner plak tekak dia tu

Dah siap...boh dalam kotak... untuk makan2 berdua jer katanya. Anak2 dah hantar balik kg...hehehe...