Friday, February 11, 2011

Update- Red Velvet Cuppies

This entry dedicated for Ms J on her query from previous post.
The red velvet cuppies i bake below source from
but the cream cheese frosting i'd used the balance one from previoud red velvet cake Aunty Nani Rostam's recipe. So, i did not try yet the frosting from this recipe.
There are 2 types of red coloring.
One is red or red apatah..not remember..
another one is cochineal > baru check kat botol.. (UPDATED)
i use the cochineal read as it has darker shade of red compared to the other one.
that is why u see my cuppies and cake in deep red color.

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
4 ounces (113 grams) cream cheese, room temperature
1/4 teaspoon pure vanilla extract
1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted
1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat

Red Velvet Cupcakes:
Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).

Add the sugar and beat until light and fluffy (about 2-3 minutes).

Add the egg and beat until incorporated. 

Scrape down the sides of the bowl.

Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. 

With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon.

Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan.
 Let cool completely before frosting.

Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.

Add the vanilla and confectioners sugar and beat until smooth.

Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe.

Add more sugar or cream as needed to get the right consistency.
Makes 12 cupcakes.


  1. owh...hmm...ritu susahnya nk cr red food coloring...aku jupe red cherry...mmg warna cherry vinegar tu..ko gune vinegar yg white tu la ek????

  2. aku guna apple cider, tak berapa suka nak pakai cuka biasa..