Scarlette Cupcake Mania

OKAY.


First off, I'm really sorry for making you salivate from my previous blog post about the garlic chicken. I'm not ready to give you the recipe yet, but I will give it soon. So to compensate, imma give you my own - yes, my very own - recipe of Red Velvet Cupcake.


Red velvet cupcake is my all time favorite ever since my first slice. My favorite color is RED so it's understood. But it's not about the color, it's about the taste which is is light and not that sweet, velvety and rich. It's a good partner for coffee or tea. I just love it! Here's the finished product!

So, all you need to do is prep your kitchen, go to the nearest grocery store and buy these :


3 1/2 tbsp red food color
1 cup buttermilk
1 tsp white vinegar
1 tsp vanilla
2 1/3 cup cake flour
2 eggs
1/2 cup butter
1 1/2 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tbsp cocoa powder
1/2 tsp salt


and add these things for the yummy frosting :


1 cup cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar


And when you're in the kitchen again, make sure the eggs are at room temp already as well as the butter. So first you've got to wash you hands and stuff. Free yourself from germs. Good food doesn't come from dirty hands so make it a habit. So let's start! First, heat the oven to 180 degrees C.

Mix the buttermilk, food color, vinegar and vanilla. I usually use the liquid measuring cup to lessen things to wash afterwards. Then, prepare the flour mixture by mixing the flour, baking soda, baking powder, salt and cocoa powder. Mix it well. On a separate clean bowl, beat the butter until creamy and soft, add the granulated sugar and mix them well. Add eggs and incorporate properly.


Put about 1 cup of the dry ingredients to the mixture and beat to mix well, add about a portion of the liquid ingredient. Do the step again about 3 times, making the liquid the last one to put in. Make sure the ingredients are mixed thoroughly. When it is done, put about 1/2 to 3/4 of the mixture to cupcake cups placed in the cupcake pans. Bake for 20-30 minutes or until toothpick comes out clean when inserted. Cool at room temperature.


For frosting :


Beat the butter for about 30-50 seconds and then add cream cheese. Mix well. Add vanilla. Slowly add the powdered sugar, making sure it is incorporated before adding another portion into the mixture. Chill for about 2 minutes and pipe on top of cooled cupcake. ENJOY!

me and the cuppys!