Rabu, 2 Mei 2012

Red Velvet

Red Velvet Mini Cupcakes
Things you'll need:
  • 2 1/2 c. flour
  • 1 1/2 c. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 tsp. cocoa powder
  • 1 1/2 c. vegetable oil
  • 1 c. buttermilk (room temperature)
  • 2 eggs
  • 2 tbsp. red food coloring
  • 1 tsp. distilled white vinegar
  • 1 1/2 tsp. vanilla extract
  1. Preheat your oven to 350 degrees. Line a muffin tin with paper baking cups.
  2. In a large mixing bowl, cream together the sugar, vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.
  4. Gradually pour dry mixture into wet, about 1 cup at a time, until fully incorporated and blended thoroughly.
  5. Fill baking cups about 2/3 full. Bake cupcakes for 20-22 minutes, or until a toothpick inserted into the center of cupcake comes out clean. Allow the cupcakes to cool, then top with Cream Cheese Frosting.
Cream Cheese Frosting
Mix 8 ounces of softened cream cheese, 2 teaspoons of vanilla extract or other flavouring, 1/4 cup of softened butter and 3 to 3 1/2 cups of powdered sugar.
Mix these ingredients in a large bowl with a hand-held or stand mixer until the frosting is fluffy. For a smoother, not-as-sweet cream cheese frosting, use less sugar.

Top of Form
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.