I can’t believe it that Ma’ Cake has more than 1400 likers in the Facebook fan page… It’s such a big deal to me.. Thank you everyone who has helped me along the way.. As I promised and as been voted by the Ma’ Cake likers… the Red Velvet recipe.. This recipe was originally taken from Magnolia bakery recipe in New York.. Magnolia Bakery was made famous by the Sex and the City tv series.. Gosh I love that series very much and I can’t wait for the SATC 2 to come… Ok back to the red Velvet, boy oh boy… does the American like their cupcake very sweet.. Certainly YES… I have to adjusted the sugar quite a lot in order to make it less sweet.. Here it is guys, my interpretation of the Red Velvet….
Red Velvet Cupcakes (makes 30 cupcakes)
3 ¼ cups of plain flour
150 gr unsalted butter, softened
2 cups castor sugar
3 large eggs, at room temperature
2 1/2 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups full cream milk
1 1/2 tsp plain yoghurt
1 1/2 tsp baking soda
Preheat oven to 175°C.
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food colouring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the milk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the yoghurt and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
Cream Cheese Filling
300g cream cheese at room temperature (spreadable cream cheese or mascarpone are both fine)
75 gr unsalted butter, softened
1 teaspoon vanilla extract
2 cups icing sugar, sifted
With an electric mixer, blend together cream cheese and butter until smooth. Pour in icing sugar and vanilla extract. Turn mixer on high and beat until light and fluffy. Make a 1cm diameter hole in the middle of the cupcake about 3/4 depth and fill using a piping bag.
White Chocolate Buttercream Icing
150g white chocolate
200g unsalted butter, softened
80g icing sugar
Bring some water (about 2cm depth) to boil in a small saucepan. Remove from heat. Place a stainless steel bowl over the pan ensuring it does not touch the water. Add the cream and chocolate and stir until smooth. Set aside to cool a little.
Beat 200g of unsalted butter until light and creamy then slowly beat in sifted icing sugar until thick and white. Beat in the cool chocolate mixture.
Pipe the icing onto the cupcake using a star nozzle by holding the nozzle vertically approximately 1cm from the cupcake, starting in the middle then working around the outside before returning to the middle to create the peak.