Red Velvet
I'm not abandoning this blog but I've been very busy since puasa started. Bukan alasan tau hehe. I'm done baking cookies order. I didn't bake much this year. Chocolate chip, butter cookies and biskut arab. I hope when Afya 1yr++ next year, I can receive more order and bake more cookies. This year I bake at our apartment in Shah Alam instead of our current place in Kota Damansara because obviously no one can kacau me hahahaha!
Ingredients:
Cake
- 250g butter (I usually use SCS or Anchor butter, salted or unsalted are upon your preference)
- 1 1/4 cups caster sugar
- 1 tsp vanilla extract (better to use extract than essence, extract lagi kaw)
- 2 large eggs
- 2 1/2 cups flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 cup buttermilk
- 3 tbsp red food colouring
- 3 tsp white vinegar
- 1 tsp baking soda
Whipped cream cheese frosting
- 250g cream cheese
- 50g butter
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1 1/2 cup non dairy whipping cream
1. First, the cake. Heat the oven 170-180 c. Measure everything precisely and let them in room temperature. Use the scale and measuring cups. Sift together flour, cocoa powder and baking powder.
2. Put butter, caster sugar and vanilla extract in a bowl, beat using a stand mixer with paddle attachment, with slow to medium speed until the butter become pale and fluffy.
3. Then add eggs but add in the whites first until combined, then the yolks. Continue mixing until combined.
4. Using the slowest speed, add in sifted flour and buttermilk. Start with flour - buttermilk - flour - buttermilk - flour. Let is mix until combined.
5. Add in red food colouring.
6. Mix white vinegar and baking soda. The mixture will become frizzy. (And that's okay because you know that the baking soda is active.) Then pour into the batter. Done!
7. You can either bake this as cake or cupcakes. For cake - use 2 tins of 8 inch round cake, bake for 25-30 minutes. For cupcakes, line your cupcakes cup and fill it 2/3 full, bake for 20-25 minutes. You may insert toothpick into the middle of your cake after the baking time, if the toothpick is clean then you know it's bake correctly!
8. Let the cake/cupcakes rest on the cooling rack.
9. Second, the whipped cream cheese frosting. Using the whisk attachment, whisk the non dairy whipping cream with high speed until fluffy. This won't take long. Scoop it out into another bowl, keep it inside fridge.
10. Combine cream cheese, butter, icing sugar and vanilla extract, whip until everything fluffy.
11. Add in the whipped whipping cream into the cream cheese and whisk until everything combined.
12. To assemble, please make sure the cake / cupcakes are completely cooled. Put one layer of the cake onto cake board. Spread some of the frosting on the cake.
13. Take another layer of the cake and put on the below layer. Cover the whole cake with the remaining frosting as you desire.
14. For cupcakes, you can either spread the frosting using the palette knife or piping bad with nozzle.
15. After done with frost and deco, let the cake set inside fridge. Take it out 30 minutes before consume.
Okay now. Red velvet.
I like red velvet. I first had red velvet cupcake at Wondermilk many years ago. It was 2009 or 2010, I think. Had my first bite and I felt in love. It was a trend back then. Red velvet cake / cupcakes were everywhere! Literally.
Then I googled the recipes and encountered lots of them. In the mean time we got to learn the history the recipe. Who created it? How does the cake happen to be like that? I picked some and altered it to my taste and I'm still using the same recipe up until today!
I find some red velvet we have now are either too dry or to bitter or could be the cream cheese frosting is not to my liking. So hard to please myself -.- Even Mia told me the same.
Cake
- 250g butter (I usually use SCS or Anchor butter, salted or unsalted are upon your preference)
- 1 1/4 cups caster sugar
- 1 tsp vanilla extract (better to use extract than essence, extract lagi kaw)
- 2 large eggs
- 2 1/2 cups flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 cup buttermilk
- 3 tbsp red food colouring
- 3 tsp white vinegar
- 1 tsp baking soda
Whipped cream cheese frosting
- 250g cream cheese
- 50g butter
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1 1/2 cup non dairy whipping cream
1. First, the cake. Heat the oven 170-180 c. Measure everything precisely and let them in room temperature. Use the scale and measuring cups. Sift together flour, cocoa powder and baking powder.
2. Put butter, caster sugar and vanilla extract in a bowl, beat using a stand mixer with paddle attachment, with slow to medium speed until the butter become pale and fluffy.
3. Then add eggs but add in the whites first until combined, then the yolks. Continue mixing until combined.
4. Using the slowest speed, add in sifted flour and buttermilk. Start with flour - buttermilk - flour - buttermilk - flour. Let is mix until combined.
5. Add in red food colouring.
6. Mix white vinegar and baking soda. The mixture will become frizzy. (And that's okay because you know that the baking soda is active.) Then pour into the batter. Done!
7. You can either bake this as cake or cupcakes. For cake - use 2 tins of 8 inch round cake, bake for 25-30 minutes. For cupcakes, line your cupcakes cup and fill it 2/3 full, bake for 20-25 minutes. You may insert toothpick into the middle of your cake after the baking time, if the toothpick is clean then you know it's bake correctly!
8. Let the cake/cupcakes rest on the cooling rack.
9. Second, the whipped cream cheese frosting. Using the whisk attachment, whisk the non dairy whipping cream with high speed until fluffy. This won't take long. Scoop it out into another bowl, keep it inside fridge.
10. Combine cream cheese, butter, icing sugar and vanilla extract, whip until everything fluffy.
11. Add in the whipped whipping cream into the cream cheese and whisk until everything combined.
12. To assemble, please make sure the cake / cupcakes are completely cooled. Put one layer of the cake onto cake board. Spread some of the frosting on the cake.
13. Take another layer of the cake and put on the below layer. Cover the whole cake with the remaining frosting as you desire.
14. For cupcakes, you can either spread the frosting using the palette knife or piping bad with nozzle.
15. After done with frost and deco, let the cake set inside fridge. Take it out 30 minutes before consume.
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