Making of Red Velvet Cupcakes with Cream Cheese Frosting

 Before Frosting


After Frosting


After Garnishing

I had always wonder why does red velvet cost so much and what does people like about it? So instead of buying one, I decided to make my own cupcakes! Baking is my passion which I really love doing so. Therefore, yesterday was quite a free afternoon..thus I got all my ingredients and equipment ready and I baked!

Recipe of Red Velvet Cupcakes with Cream Cheese Frosting
Garnished with Mini Marshmallow and Chocolate Chips

Serves 10

Cupcakes:
125g of Cake Flour (Sifted)
1/4 tsp of Baking Powder
1/4 tsp of Salt
10g of Cocoa Powder
57g of Unsalted Butter (At Room Temp)
135g of Castor Sugar
1 Egg (Large)
1/2 tsp of Vanilla Extract
120ml Buttermilk
1 tbsp of Red Food Colouring
1/2 tsp White Distilled Vinegar
1/2 tsp Baking Soda

Cream Cheese Frosting:
227g Cream Cheese (At Room Temp)
1/2 tsp Vanilla Extract
50g Icing Sugar
170ml Whipping Cream/Double Cream (Cold ; 35-40% Butterfat)

SIDE NOTE: I made my own buttermilk as it is quite pricey at Cold Storage. Buttermilk could be easily done by adding 1 tsp of White Distilled Vinegar to 120ml of milk. Leave it to stand for 5-10 minutes before using

Method

Red Velvet Cupcakes: 
1. Preheat oven to 175 Degree Celcius.
2. In a bowl, weigh cake flour, baking powder, salt, cocoa powder and sift them (Mixture A)
3. In the bowl of the electric mixer, weigh and cut them unsalted butter into small cubes.
4. In a small bowl, weigh castor sugar.
5. Beat the butter using the electric mixer till soft (About 2 minutes).
6. Add in sugar and beat till light and fluffy (About 3 minutes).
7. Add in the egg and mix well. Then add in the vanilla extract.
8. Weigh buttermilk and add in the red food colouring into the buttermilk. Mix well. (Mixture B)
9. Alternatively, add Mixture A and Mixture B. Begin and End with Mixture A.
10. In a small cup, add white distilled vinegar to baking soda and allow it to fizz before you quickly fold them into the batter.
11. Divide the batter into 12 cupcakes cases (Fill till about 3/4 full)
12. Bake them in the preheated oven for about 23 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
13. Cool them on a wire rack. Let them cool completely before frosting. For frosting, use either a piping tip or a spatula.

Cream Cheese Frosting:
1. In the bowl of the electric mixer, weigh cream cheese and beat it till smooth.
2. Add in icing sugar and vanilla extract and beat till smooth.
3. Using a whisk attachment, add in whipping cream slowly and whip till the frosting is thick enough to pipe. If it is not thick enough, add more sugar or whipping cream to get the right consistency.

The pictures of the cupcakes could be seen as above.