Monday 10 June 2013

Karen Yee's Red Velvet Cupcakes by Vanessa Tay

Karen Yee's Red Velvet Cupcakes




165 grams of all-purpose flour
3 tablespoons cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon baking powder


57grams of unsalted butter at room temperature
150 grams caster sugar
2 large eggs
3/4 cup buttermilk* (You can make your own buttermilk by mixing a cup of milk with 1 tablespoon of white vinegar. Let the mixture stands for 5 minutes before using in your bake. Otherwise, store in the fridge for later use)
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon red food colouring


Preheat oven at 180C and prepare cupcake liners.
Mix all the dry ingredients in a bowl.
Cream the butter and sugar together.
Add one egg at a time and mix well.
Add buttermilk, vinegar and vanilla extract and mix well
Add food colouring and mix till incorporated.
Stir in the flour mixture by hand.
Then briefly mix with an electric mixer till incorporated. Do not overmix. Batter should be thick.
Scoop onto cupcake liners (about 3/4 full) and bake for about 20 to 25 minutes.
Cool them on a wire rack before frosting.

Cream Cheese frosting

250 grams of cream cheese
114 grams of unsalted butter
1 1/3 cup icing sugar (or adjust to your liking)
2 tsp vanilla extract
1 tbsp of milk


Cream the cream cheese till smooth
Add the butter and continue to mix till incorporated
Add vanilla extract and icing sugar and mix well
Add milk and mix well

1. Source of recipe is from Karen Yee. You may also find the same recipe in Cynthia's blog:
2. I have used Wilton tip 1M for the rosette piping 
3. The above recipe fields about 15 standard size cupcakes.

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