yesterday, i finally had my 1st baking attempt which is making red velvet cupcakes. other than reading books, watching tv, going to the library which all sounds very boring…yes, i now tried baking for a change. next time don’t be surprise if i start doing gardening, diy home fixing, knitting sweaters and blankets because there’s nothing else to do here especially in this cold weather.
so as a starter, i bought a mixer from kmart (btw, i really love kmart. you can find all the cheapest stuff in there — clothes, appliance, toys, home stuff, name it…they have it) and other baking basics such as dry and wet measuring cups and muffin tray. then i had a short stop at the grocery to buy some ingredients for my new project.
voilà!
“the ingredients”
since red velvet cupcakes are very famous and one of the easiest to do, the recipe can be easily found in the internet.
ingredients:
- 1 1/2 cups of sugar
- 1 stick of butter, room temperature
- 2 eggs, room temperature
- 2 1/3 cups of flour
- 2 tablespoons of cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 1 1/2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1 teaspoon of distilled white vinegar
frosting ingredients
- 1 stick room temperature
- 1 package of philly cream cheese room temperature
- 2 – 3 cups of icing sugar
- 1 teaspoon of vanilla extract
here’s the step by step procedure:
for the cupcakes
1 preheat the oven to 350°F. beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
i’m not sure with the preheating step because i didn’t see the 350F setting in our oven hahaha! so i had it converted to C. 350F = 200C at least. so i preheat the oven at 200. hahaha! again, this is a trial and error project.
2 add the eggs, one at a time, beating until each is fully mixed. scrape down the sides of the bowl to make sure even mixing.
3 sift together the flour, cocoa powder, baking soda, baking powder and salt in one large bowl. in another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 add a fourth of the dry ingredients and mix, then add a third of the wet. continue in a dry, wet, dry pattern, ending with the dry ingredients.
5 scoop into cupcake papers, about 1/2 to 3/4 of the way full. bake for 18-22 minutes or until a toothpick comes out clean. rotate the pan after the first 15 minutes of baking to make sure even baking.
i had a tiny mistake of filling the trays all full instead of the suggested 1/2 to 3/4 size so my cupcakes look sightly bigger after baking. good thing they still cook nicely.
6 allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
for the frosting
1 cream the butter and cream cheese together, about 3 minutes. scrape down the sides and bottom of the bowl to make sure even mixing.
2 add the vanilla extract and mix.
3 add the powdered sugar, continually taste to get to desired sweetness. pipe onto cooled cupcakes.
another mistake! i forgot to buy a powdered sugar so i used the regular white sugar. my frosting end up with tiny bits of sugar in it instead of it being creamy on the top.
and the finished product…
not bad. hehe! bit toasted on the outside but chewy on the inside. not bad for a first timer! so the guinea pigs aka my flatmates had a taste of my 1st experiment, and they were kind enough to tell me that it’s good ( i hope it’s true!!!)
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so here’s a yummy photo entry for this week’s 
