Hello there… how is Monday treating you? Are you having the
Monday Morning Blues? If yes I have the perfect trick to vanish that blue and
get in some red! Yes I have my favourite cup cake today for my R post. It’s the
Red Velvet Cup Cakes. I so love cup cakes and they are so easy to bake. I tend
to avoid a lot of frosting in my cup cakes and like a rustic basic cup cake.
But somehow I love the red velvet cup cakes because of its distinct flavor and
color of course.
In my recipe I have kept it very easy and
basic and have done 3 with a cream cheese frosting and left the rest without
frosting.
This recipe makes 6 cup cakes.
For the Cup cake
- All purpose flour – 21/2 cups
- Confectioners’ Sugar – 1 cup
- Coco powder – ½ cup
- Salt – ½ teaspoon
- Butter – 1 cup
- Vegetable oil – 2 tablespoon
- Egg – 2 whole
- Baking powder – 1 teaspoon
- Vanilla essence – 1 tablespoon
- Butter milk – ½ cup
- Red Food coloring – 2 tablespoon [I used a powdered food grade color called Orange Red, if you get a color paste try to use that, it brings out amazing color, but a powder or liquid color is not that bad also.]
For the Frosting
I did very little frosting for photo’s sake so my proportions
will vary. I’ll somehow will give a recipe for frosting if you want to do it
for all six cup cakes
- Cream cheese – 6 tablespoon (in room temperature)
- Butter – 4 tablespoon
- Confectioners’ Sugar – 1/2 cup
- Lemon juice – 1 teaspoon
Let’s get started
For the Cup cake
Its super easy actually you need to mix all dry ingredients
and wet ingredients separately and then mix them together.
In a mixing bowl sift flour, baking powder and mix cocoa
powder, confectioners’ sugar and salt
In another bowl mix butter, eggs, oil, butter milk, vanilla
essence and food coloring.
Now pour the wet mixture in the dry ingredients and mix into
a smooth batter
You will find it has a bright red color. It will deepen
further as you bake them.
Now line a muffin tray with muffin liners (no need to grease
tray)
Pour in the batter with ice cream scoops.
Now bake in a preheated oven at 180 degrees C or 356 degrees F for 15
minutes or till a tooth pick inserted comes out clean.
Tip: How Will you know your cup cake
is baked?
When you place your finger on top it should be like spring
action and your finger shouldn’t sink in or you shouldn’t get batter on your
finger. It means it still requires little more baking time.
For the Cream Cheese
Frosting
Take butter and cream cheese in room temperature in a mixing
bowl and mix together with a spatula.
Add confectioners’ sugar and mix
Add lemon juice and mix (it will give a nice kick)
How to do the
frosting?
Don’t start frosting on cupcakes which are just out from the
oven, the cheese will melt.
Let the cupcakes cool down on a wire rack for 15 minutes.
You can pour the frosting in a piping bag and then swirl
over the cup cakes, or use the back of a spoon or a butter knife.
I did it with a spoon because I made very little frosting
and I was too lazy. I made it last evening for dinner, and we almost had the desserts
first and then our dinner!
So there you go your Red Velvet Cup Cakes are ready.
The last two pictures are clicked under light so you can see the bright red color better.
The last two pictures are clicked under light so you can see the bright red color better.
Leave a comment below if you liked the recipe and you want me to share some more
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Linking this post to A to Z Challenge 2014 for Day #18 - post starting with R.
Visit A to Z and read awesome posts by bloggers.
I am also participating in this challenge from my writing blog and I'm writing fiction this time. Visit The Sunny Side of Life and show some love.
I am also participating in this challenge from my writing blog and I'm writing fiction this time. Visit The Sunny Side of Life and show some love.
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