red velvet cupcake recipe

Red Velvet Cupcake RecipeIngredients 2 1/2 cups cake flour, sifted 1/2 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons cocoa powder 1 stick butter (half a cup), unsalted 1 1/2 cups granulated white sugar 2 large eggs 1 teaspoon vanilla extract 1 cup fresh milk 2 teaspoons white vinegar 4 to 5 teaspoons red food coloring 1 teaspoon baking soda 2 servings cream cheese (view recipe)Cooking Procedure1. Combine fresh milk and vinegar. Mix well. Set aside.2. Arrange the paper cups in 2 cupcake trays. Preheat oven to 350 degrees Fahrenheit.3. Cream the butter until the texture becomes smooth. Put-in the sugar while continuously beating. Do this until the texture becomes cottony. Put-in the eggs and vanilla extract. Beat until it mixes well with the other ingredients. Set aside.4. Combine the milk and vinegar mixture with the food coloring. Mix well. Set aside.5. Combine the flour and baking soda. Mix well.6. Put-in about a few tablespoons of the cake flour mixture followed by a few tablespoons of the milk and food coloring mixture on the bowl of the butter mixture while beating. Continue this process until all the flour and food coloring mixture is used up.7. Pour the mixture equally on the paper cups. Bake for 16 to 22 minutes or until it passes the toothpick test8. Let the cupcakes cool down by placing each in a wire rack.9. Apply the cream cheese frosting on top.10. Serve for dessert. Share and enjoy!Number of servings (yield):6

Cream Cheese FrostingIngredients: 8 ounces cream cheese 1/4 cup sweet butter, softened 1 cup confectioners sugar 1/2 teaspoon vanilla extractProcedure:1. Cream the butter using an electric mixer.2. Add the cream cheese and then continue mixing until the texture is smooth.3. Gradually add the confectioners sugar while beating and then pour-in the vanilla extract.4. Continue whisking until the texture becomes fluffy.Number of servings (yield):4

Measurements Conversion ChartUS Dry Volume Measurements

MEASUREEQUIVALENT

1/16 teaspoondash

1/8 teaspoona pinch

3 teaspoons1 Tablespoon

1/8 cup2 tablespoons (= 1 standard coffee scoop)

1/4 cup4 Tablespoons

1/3 cup5 Tablespoons plus 1 teaspoon



1 cup16 Tablespoons

1 Pound16 ounces

US liquid volume measurements

8 Fluid ounces1 Cup

1 Pint2 Cups (= 16 fluid ounces)

1 Quart2 Pints (= 4 cups)

1 Gallon4 Quarts (= 16 cups)

US to Metric Conversions

1/5 teaspoon1 ml (ml stands for milliliter, one thousandth of a liter)

1 teaspoon5 ml

1 tablespoon15 ml

1 fluid oz.30 ml

1/5 cup50 ml

1 cup240 ml

2 cups (1 pint)470 ml

4 cups (1 quart).95 liter

4 quarts (1 gal.)3.8 liters

1 oz.28 grams

1 pound454 grams

Metric to US Conversions

1 milliliter1/5 teaspoon

5 ml1 teaspoon

15 ml1 tablespoon

30 ml1 fluid oz.

100 ml3.4 fluid oz.

240 ml1 cup

1 liter34 fluid oz.

1 liter4.2 cups

1 liter2.1 pints

1 liter1.06 quarts

1 liter.26 gallon

1 gram.035 ounce

100 grams3.5 ounces

500 grams1.10 pounds

1 kilogram2.205 pounds

1 kilogram35 oz.

Pan Size Equivalents

9-by-13-inches baking dish22-by-33-centimeter baking dish


9-by-5-inches loaf pan23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)

10-inch tart or cake pan25-centimeter tart or cake pan

9-inch cake pan22-centimeter cake pan

Oven Temperature ConversionsFarenheitCelsiusGas Mark

275 F140 Cgas mark 1-cool

300 F150 Cgas mark 2

325 F165 Cgas mark 3-very moderate

350 F180 Cgas mark 4-moderate


400 F200 Cgas mark 6-moderately hot

425 F220 Cgas mark 7- hot


475 F240 Cgas mark 10- very hot

Ratios for selected foodsMeasureEquivalents

Butter

1 T.1 stick14 grams4 ounces=113 grams1 Tablespoon8 tablespoons cup

4 sticks16 ounces=452 grams32 tablespoons2 cups

Lemon

1 lemon1 to 3 tablespoons juice, 1 to 1 teaspoons grated zest

4 large lemons1 cup juice cup grated zest

Chocolate

1 ounce cup grated 40 grams

6 ounces chips1 cup chips 160 grams

cocoa powder1 cup 115 grams

Creams

Half and half milk cream10.5 to 18 % butterfat

Light cream18 % butterfat

Light whipping cream26-30 % butterfat

Heavy creamwhipping cream36 % or more butterfat

Double creamextra-thick double cream,Clotted or Devonshire42 % butterfat

Measures for Pans and DishesInchesCentimeters



9-by-5-inches loaf pan (8 cups in capacity)23-by-12-centimeter loaf pan (2 liters in capacity)

10-inch tart or cake pan25-centimeter tart or cake pan

9-inch cake pan22-centimeter cake pan

INGREDIENTS FOR CAKE POPS:

crumbled cake frosting (see recipe below) candy melt or white and/or chocolate bar (I used a pack of candy melts I bought from the store) cookie sticks or pop sticks sprinkles to decorate

Here's a recipe for BUTTER CREAM FROSTING: 1 cup unsalted butter, softened 3-4 cups sifted powdered sugar 1/4 tsp table salt 1 tbsp vanilla extract up to 4 tablespoons milk

Instructions:1. Beat butter for a few minutes on medium speed.2. Add 3 cups of powdered sugar. Beat until the sugar has been incorporated with the butter.3. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Ingredients:Cake:2 1/4 cups cake flour1 1/2 cups granulated sugar1 tablespoon baking powder1 teaspoon salt3/4 cup cold water1/2 cup canola oil5 pieces raw eggs, separated1 tablespoon vanilla extract1/2 teaspoon cream of tartarButtercream Icing:1/2 cupvegetable shortening1/2 cup butter, softened1 teaspooon vanilla extract4 cups confectioners sugar4 tablespoons evaporated milk

Cooking Procedure:1. Bake the Cake1.1 Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well.1.2 Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside.1.3 Transfer the egg whites in a separate mixing bowl and combine cream of tartar.1.4 Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy.1.5 Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.1.6 At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined).1.7. Grease two 9-10 round cake pan and pour-in the folded mixture equally.1.8 Preheat oven to 325 degrees Fahrenheit and bake both cake pans for 33 minutes.2. Make the Icing2.1 Combine softened butter and shortening in a mixing bowl then cream using an electric mixer.2.2 Beat-in the sugar 1/2 cup at a time then continue mixing until everything is properly distributed.2.3 At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside.3. Remove the cake from the oven then allow to cool down.4. Separate the cake from the cake pan and trim the edges using a bread knife.5. Place one cake on a flat surface then apply the icing on top spreading it evenly until the top part is fully covered.6. Put the other cake on top of the first one (the part with icing should be in the middle) then continue to apply icing on the whole cake.7. Use you imagination in designing the cake. You may or may not refrigerate this before serving.8. Serve. Share and enjoy!

red velvet cupcake recipe

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