Monday, March 21, 2011

Red velvet cuppies again..

Sebelum ni aku ada terbaca dalam yahoo news pasal red velvet..
keep it short..red velvet cake ni originating from the north of New York kalau tak silap..
but, paling popular at southern New York..

from the news..they said the original recipe of red velvet should have 8 criterias..
which i forgot some of it..hehe

antara yang ingat:
1- pakai vegetable oil..bukan butter
2-pakai pecan nuts as deco with raspberry/strawberry
3-for home made..not suitable for large scale bakery..sebab kena pakai HAND MIXER
4-pakai white distilled vinegar > ni salah satu syarat kot...aku dah ragu2..

dah..yg lain aku tak copy....maka..hilang ingatan sekejap..
so...among all of the recipies..
only this one matched all 8 criterias..

Paula Deen's Red Velvet Cupcakes


tapikan..di sebabkan aku baca review dari readers kat situ banyak yg comment kata tak berapa jadi bila buat..too much oil la..so, aku pun takut nak try...
but aku cuba untuk apply criteria yang lain...

so far ada 3 recipe red velvet yang aku simpan..dah try 2 recipe..aku siap compare ketiga2 recipe..

Paula Deen's recipe ni sapa nak try boleh copy..but kalau boleh please let me know if korang buat jadi sedap..hehe..

hasil recipe bukan paula deen nyer...


akibat aku beli raspberry seminggu awal..abis berkulat macam kapas putih kat berry aku tuh..
rugi rm18.50..mahal dowh..

at last..aku pesan kat mama soh tolong cari raspberry/strawberry before aku balik kampung..
kek tu aku bawak utk hampa jugak..

sila layan skali lagi..macam mana kolestrol tak tinggi?




Paula Deen’s Red Velvet Cupcakes from Food Network
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

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