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| Red velvet cupcakes |
I wanted to make something fun for the kids. So I got out some ice-cream cones and decided to make cupcakes with them.
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| Red velvet ice-cream cone |
They turned out great! I piped cream cheese on the top which looked like ice cream and served them to the kids. At first sight, they screamed "Ice-Cream" and rushed for them. Seconds later, they were licking the cream cheese just like ice-cream.
These cupcakes were great with kids. Since it doesn't melt, there's no mess to clean up after and can be made in advance for parties. You can use any flavor of cupcakes. I made red velvet as these are my husband's favorite. Enjoy some cupcakes for your next party. =)
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| Red velvet cupcakes |
Recipe
For Red Velvet Cupcake
125g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
1/2 cup buttermilk
1 tbsp liquid red food coloring
1/4 cup butter (at room temperature)
150g sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp white distilled vinegar
1/2 tsp baking soda
16 ice-cream cones
Cream Cheese Frosting
227g cream cheese (at room temperature and cut into 1 inch cube)
1/2 tsp vanilla extract
1/2 sifted powdered sugar (sifted)
160 ml cold heavy whipping cream
1. Preheat oven to 350 F. Line muffin pan with ice-cream cones.
2. Sifted flour, baking powder, salt and cocoa powder together. Set aside.
3. Whisk buttermilk and food coloring until well combined. Set aside.
4. Use a paddle attachment on stand mixer or electric hand mixer, beat butter till soft.
5. Add sugar and beat till light and fluffy.
6. Add egg and vanilla extract. Beat until incorporated.
7. Set mixer to low speed and add in 1/3 of flour. Beat until incorporated. (about 3 minutes)
8. Add in 1/2 of buttermilk. Beat until incorporated. (about 3 minutes)
9. Add in 1/3 of flour. Beat until incorporated. (about 3 minutes)
10. Add in remaining buttermilk. Beat until incorporated. (about 3 minutes)
11. Add in remaining flour. Beat until well combined. (about 5 minutes)
12. Place baking soda in a small bowl or cup. Pour in vinegar.
13. Use a spoon to stir in all baking soda quickly and pour into batter. (Should take no more than 5 seconds)
14. Fold the baking soda into cake batter.
15. Spoon batter into cones. Fill up to 1/3 of the cones.
16. Bake for 30 minutes or until skewer comes out clean.
17. Leave to cool on cooling rack.
18. Use a paddle attachment on stand mixer or electric hand mixer, beat cream cheese until smooth.
19. Add in vanilla essence and powdered sugar. Beat until smooth.
20. Replace the paddle attachment with whisk attachment on stand mixer.
21. Add in heavy cream and whip until frosting is thick.
22. Pipe the cream cheese onto cake.
Tips & Tricks
1. Sifted flour before measuring.
2. Baking soda and vinegar has to be incorporated quickly into the batter. The frizz will help the cake to rise.
3. Get the cakes into oven quickly to make sure the frizz in the baking soda is maintained.
4. Make sure cream cheese is at room temperature. If it's too cold, lumps will form.
5. Cutting cream cheese into cubes help prevents lumps from forming.
6. If cream cheese frosting is too wet, add in cream to thicken it.
7. If cream cheese frosting is too thick, add in some powdered sugar to loosen it.
8. Served at room temperature.
9. Adapted from Joy of Baking. See below video for complete demonstration.
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