Last weekend we went to Festival City and my husband being supportive (as always) pushed me in buying majority of the things I needed for baking – ingredients included.Like a kid, I roamed around with the push cart checking out prices and other stuff that I need or think I need. At some point I doubted myself if I can do it right. Tags told me that I need to do it so I’ll know if I can do it and where I need improvements. After spending two hours – I am done, he purchased the trays, ingredients etc.
I love red velvet that’s why I’ve decided to brave the path of baking it.
Here’s the recipe I found for Red Velvet Cupcakes.
- For the cupcakes:
- 2 1/2 cups all purpose flour
- 2 tablespoons + 2 teaspoons cocoa
- 1 teaspoon baking powder
- 1/8 tsp salt
- 1 cup buttermilk
- 2 teaspoons vinegar
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons red food coloring
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sugar
- 1/3 cup packed brown sugar
- For the frosting:
- 4 cups powdered sugar
- 1/4 cup butter
- 3/4 cup cream cheese
- 1 tsp vanilla extract
- Mix the dry ingredients – flour, cocoa,baking powder and salt. Sift three times and set aside. Mix the wet ingredients – buttermilk, vinegar, vanilla extract and food coloring. Mix well and set aside as well.
- In a large bowl, mix together both sugars, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated.
- Add in one third of the dry ingredients and then add in one half of the wet ingredients.
- Repeat step 3 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
- Per 3oz baking cups, pour 3 tablespoons of the batter. Bake at 180C for 18 minutes or until done.
- To make the frosting, mix together cream cheese, butter, vanilla and sifted powdered sugar until smooth.
- Pipe frosting into the cupcakes and top with sprinkles.
It was an intense session since it is my first time to try baking and according to books and friends – proper measuring is critical to baking and baking is a science, and when you mix together ingredients, you’re creating chemistry, albeit edible chemistry, so being precise is important.
After cooling it down and adding the frosting. I just realized how important it is to have an electric mixer. The frosting tasted good but it is not as thick as I imagined it to be.I improvised the pipe for the frosting – thanks to my sister for suggesting. My arms and shoulders were sore after I tried to beat it manually at high speed (crazy idea) but yeah not bad for a first timer :) And yep, they were a big batch of cupcakes… I put too much batter on the cups.
Hurrah! I did it.
Fellow first time bakers if you know any recipes and tips let me know so that I can widen my selection too. :)