Monday, March 14, 2011

14 Mar 11 (Mon) - Red Velvet Cupcakes and Red Velvet Cakes

Didn't have to work today and so decided to attempt the red velvet cupcakes recipe again. Started baking at 9.30am and took me 1.5 hours to finish the preparation. This time I used double the amount that I used yesterday and made some adjustments to the amount of milk and red food coloring added. The cake batter was of nice velvety red and was enough to fill up two 5" x 3" cake tins plus four cupcake cases.

Put everything into the oven and set it to bake at 165 degree celsius for 15 minutes. The cakes rose to a nice flat level and tested them after the baking time was up. The satay stick came out clean for the cupcakes but not for the cakes. Baked all of them at the same temperature for another two minutes and then took out the cupcakes to cool.

Baked the two small cakes at 170 degree celcius for another seven minutes before testing them again. This time the stick came out clean but the top cracked badly. So took them out to cool on the counter and took some photos of the cake and . Contemplated whether I should do the buttercream frosting or the glace frosting for the cakes but in the end, laziness got the better of me. Besides, it would be difficult for me to bring the cakes back to office with the frosting on the cakes.

Red Velvet Cupcakes

Red Velvet Cakes

The center of the Red Velvet Cake

100g butter - soften
100g castor sugar
118g self-rising flour
2 eggs
25ml milk
15ml red food coloring
2/3 tsp vanilla essence
1 tbsp cocoa power

1.  Pre-heat the oven to 165 degree celsius
2.  Line 4 silicon muffin cases with cupcake cases
3.  Place all the ingredients in a large bowl
4.  Beat with an electric mixer for 2 mins till smooth
5.  Divide the mixture evenly between the cake cases and two 5" x 3" cake tins
6.  Bake for 15mins until cupcakes risen and firm to touch
7.  Transfer to a wire rack and allow to cool
8.  Bake the two cakes at 170 degree celsius for another 7 mins

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