Red Velvet Cupcake Recipe

Post on 07-Jan-2016

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Recipe for delicious red velvet cupcake

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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):6Cream 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):4Measurements Conversion ChartUS Dry Volume MeasurementsMEASUREEQUIVALENT1/16 teaspoondash1/8 teaspoona pinch3 teaspoons1 Tablespoon1/8 cup2 tablespoons (= 1 standard coffee scoop)1/4 cup4 Tablespoons1/3 cup5 Tablespoons plus 1 teaspoon1/2 cup8 Tablespoons3/4 cup12 Tablespoons1 cup16 Tablespoons1 Pound16 ouncesUS liquid volume measurements8 Fluid ounces1 Cup1 Pint2 Cups (= 16 fluid ounces)1 Quart2 Pints (= 4 cups)1 Gallon4 Quarts (= 16 cups)US to Metric Conversions1/5 teaspoon1 ml (ml stands for milliliter, one thousandth of a liter)1 teaspoon5 ml1 tablespoon15 ml1 fluid oz.30 ml1/5 cup50 ml1 cup240 ml2 cups (1 pint)470 ml4 cups (1 quart).95 liter4 quarts (1 gal.)3.8 liters1 oz.28 grams1 pound454 gramsMetric to US Conversions1 milliliter1/5 teaspoon5 ml1 teaspoon15 ml1 tablespoon30 ml1 fluid oz.100 ml3.4 fluid oz.240 ml1 cup1 liter34 fluid oz.1 liter4.2 cups1 liter2.1 pints1 liter1.06 quarts1 liter.26 gallon1 gram.035 ounce100 grams3.5 ounces500 grams1.10 pounds1 kilogram2.205 pounds1 kilogram35 oz.Pan Size Equivalents9-by-13-inches baking dish22-by-33-centimeter baking dish8-by-8-inches baking dish20-by-20-centimeter baking dish9-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 pan9-inch cake pan22-centimeter cake panOven Temperature ConversionsFarenheitCelsiusGas Mark275 F140 Cgas mark 1-cool300 F150 Cgas mark 2325 F165 Cgas mark 3-very moderate350 F180 Cgas mark 4-moderate375 F190 Cgas mark 5400 F200 Cgas mark 6-moderately hot425 F220 Cgas mark 7- hot450 F230 Cgas mark 9475 F240 Cgas mark 10- very hotRatios for selected foodsMeasureEquivalentsButter1 T.1 stick14 grams4 ounces=113 grams1 Tablespoon8 tablespoons cup4 sticks16 ounces=452 grams32 tablespoons2 cupsLemon1 lemon1 to 3 tablespoons juice, 1 to 1 teaspoons grated zest4 large lemons1 cup juice cup grated zestChocolate1 ounce cup grated 40 grams6 ounces chips1 cup chips 160 gramscocoa powder1 cup 115 gramsCreamsHalf and half milk cream10.5 to 18 % butterfatLight cream18 % butterfatLight whipping cream26-30 % butterfatHeavy creamwhipping cream36 % or more butterfatDouble creamextra-thick double cream,Clotted or Devonshire42 % butterfatMeasures for Pans and DishesInchesCentimeters9-by-13-inches baking dish22-by-33-centimeter baking dish8-by-8-inches baking dish20-by-20-centimeter baking dish9-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 pan9-inch cake pan22-centimeter cake panINGREDIENTS 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 decorateHere'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 milkInstructions: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 milkCooking 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!