Red Velvet Cake for the man in my house - happy father's day!



Anyone misses me? sorry lovelies.. i know i hv been neglecting this space of mine... i hv been travelling and when i am back i hv orders to fulfill.. i did however manage to try a few new recipes but havent had the mood to take pics of what i bake.. huhu what hv i turned into!

Anyway lets see.. whats new... we are back fm both KL and HK trips.. it was a full on thingy and i hope come next monday my body will be well rested for we will be flying to somewhere again.. am not complaining cos i work and play hard too.. both Sonia and I enjoy travelling.. not so much abt the shopping cos we are so over it... its more abt being able to see the world and learn more abt the culture of the places that we hv been to.. Sonia now has this habit of asking me .. "Are we going to take a small plane or big plane" or "are we staying at the hotel that has the [fill in anything that makes a hotel unique to 5yo].." lol

So our one week in KL went smoothly.. i got to hang out with my baker friends and also got to know a few new ones (like Adi Putra.. oh sorry.. wrong subject).. its a pleasure to know that there are so many talented bakers out there who are willing to share their knowledge, (and some who are not).. our world of baking is no longer abt "my recipe is a big secret"... its more abt.. "sharing is caring" :o) am glad i got to learn lots thru this cos i believe that the more u share... the more u get out of it.. Insyallah


Alrighty.. i am in the process of uploading my HK pics.. once its up i will update my so called travelog hahaha.. hopefully within one or two days (not that we took lots lol).. oh i also met another fellow baker in HK but will talk abt HK in my next post :oP

INGREDIENTS:
For the Cupcakes:
4 tablespoons (60g) 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:
4oz (110g) butter, at room temperature
4oz (110g) cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon of sour cream - i added

DIRECTIONS:
1. Preheat oven to 150 degrees C. 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. - i baked it in a 7" pan

(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)

Bake it ok cos the recipe that i share of Red Velvet gets better! Recipe is fm Brown Eyed Baker and to Shidah.. ty for recommending me this recipe.. u were right!! this cake is super moist and super yummy!!

10 comments:

Mas said...

miss u kak rima..
wahh.....merah mengancam red velvet tu kak...

cik cek said...

emmmm...sicantik baldu merah...memang menawan.....:)

Rima said...

Miss u too Mas.. lama kan.. dah ber cobweb blog ku ini.. u use super red to get yg merah menyala cam gini...

Rima said...

cik cek.. if untuk orang yg tersayang harus lah red cos its HOT hahaha

Anonymous said...

Hi Kak Rima, can this recipe be used to do cupcake also?

Regards,
Sharifah

ummiaisyah said...

perfect cake..perfect cut! rvc mmg sesuaiii sgt 4 any celebration!

shidah ar said...

rima,

cantiknya ur colour ur cake!! hey! i miss u!! few hours spent, RM19 of parking fee kat klcc is not enough.. huhuhu

Zubaidah Hamzah said...

Hi Rima,

Your RV cake deco inspired me to decorate a friend's birthday cake today. I made an 8inch vanilla cake with buttercream and sprinkle chopped caramel candies on top, just in the middle like yr RV. I thot it was pretty!

Zubaidah

Ayu said...

Assalam Rima,
wah lama tak tinggalkan jejak kat sini ya..selalunya masuk dari fb aje gunakan hp..itu yang jarang2 leave footprints sebab nak type susah guna hp my fingers are big..hehe

seronok tengok your holidays pictures
and yes thats the way..play hard & work hard..aah and kalau dah selalu travelling, the shopping part is not a must its the place and experience yang priceless kan..:)

hana said...

bakpe la lawo sangat puan rima oiiiii.... pengsan gue! tau sedapppp giler gojesss hehehe (ayat bengong sket arini.. tensen kek tak jadi.. hahahaha)

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