Red Velvet Cupcakes

HI guys today I will be sharing my version of Red Velvet Cupcakes

3/4 cup butter
1 cup sugar
2 eggs
1 tsp plus 2 drops of gel food colouring (if using liquid food colour use 2 1/2 tbsp)
1 1/2 tsp cocoa powder ( I used dutch process)
3/4 cup butter milk ( (I used the homemade version 3/4 tbsp of white vinegar to 3/4 cup of fresh milk)
1 1/2 cup cake flour
2 tsp vanilla but if you are using liquid food colouring decrease to 1 tsp
1 tsp white vinegar
3/4 tsp baking soda

For the Cream Cheese Frosting

250 g cream cheese
1 tsp vanilla
1/2 cup butter
3 cup icing sugar * I measured the powdered sugar unsifted after measuring I sifted it. )


In making red velvet cupcakes timing is really important so before you start prepare the tools and the oven, line the cupcake pan with cupcake liner, preheat oven at 175 Deg Celsius.

If you have store bought buttermilk thats the best one to use but if you don't I showed in my video how to prepare  a homemade version of buttermilk.

Lets begin making the cupcake

Combine cake flour, cocoa powder and salt, mix and sift set aside.

Beat the butter and gradually add the sugar (occasionally scrape the side of the bowl) and continue to beat until the butter and sugar is light and fluffy about 3-5 minutes.

Add the eggs one at a time beating in each additions then add the vanilla.

Now add the gel food colouring or liquid food colouring (Note if you are using liquid food colouring you might wanna decrease the vanilla to 1 tsp)

Now alternately add the flour mixture and buttermilk into the butter mixture . Start with the flour then buttermilk then flour. You should end up adding the flour last.  ( I added my flour in 3 additions then buttermilk in 2 additions Please see the video as a guide).

This step is really crucial in making the red velvet really velvety, combine the vinegar and baking soda give a quick mix and immediately add this to the batter.  Once the vinegar mixture is added in fold it as quickly to the batter and scoop it in the prepared cupcake pan , and bake straightaway.

Bake in a preheated oven at 175 deg C for about 20-25 minutes or until the when you insert toothpick in the middle and the toothpick comes out clean, about halfway through baking its important to rotate the pan so the cupcake will bake evenly.

Cool completely before icing.


For the cream cheese Icing  steps is pretty simple but be careful mixing the cream cheese and butter over mixing will result for your icing to be runny, always check the consistency of the icing when you are mixing.

Combine the cream cheese and butter and using an electric mixer blend it ( make sure they are ate room temperature )  scrape the side of the bowl to ensure everything is mixing well.

Gradually add the icing sugar. Add vanilla

Thats it.

Decorate your cupcake with the cream cheese icing the way you want it :D


Happy baking

Love,

My Sweet Ambitions

Oatmeal Raisin Cookies 

On the video I mentioned baking soda twice

250 g unsalted butter
1 cup packed brown sugar
1 tsp vanilla
3 tablespoon milk
2 eggs
2 cups plain flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
3 cups rolled oats
1 cup raisins
1/4 cup sugar

1. Combine and sift the dry ingredients flour, cinnamon , salt, baking powder,baking soda.

2. In a bowl cream the butter until soft using an electric mixer then add the sugar (brown and white )       continue to beat until light and fluffy.

3. Add the vanilla. Give it a quick mix, occasionally scrape down the sides of the bowl.

4. Add the milk.

5. Add eggs one at a time beating in each addition.

6. Add the flour mixture give it a mix then stir in the rolled oats and raisins.

7. Place the bowl with the batter in the refrigerator until firm for several hours or overnight.


Preheat oven at 180 deg Celsius. Grease or line baking trays with parchment paper. Scoop out a tablespoon of the batter , shape each into balls, and arrange on the prepared trays , about 8 cm apart , Press down with a wet fork to flatten or just use your fingers to press the batter to lightly flatten it.

Bake until golden brown about 12-15 minutes. They will be slightly soft in the centre . Transfer into the wire rack to cool completely . Store in an air tight container.


Happy baking :D


Love

My Sweet Ambitions

Blueberry Muffins 

Ingredients :

2 eggs
1/4 tsp salt
2 tsp baking soda
2 tsp vanilla
1 cup sugar
1/2 cup oil
1 cup sour cream
2 1/4 cup plain flour
2 cups frozen blueberry (if using fresh makes sure to freeze it before using )

Preheat oven at 180 deg C prepare muffin pan, line it with muffin liners (Makes 13 muffins)

1. Begin by combining the flour, salt , baking soda  give it a mix and then sieve,
   Add sugar and mix again. Set aside .

2 Combine oil, eggs vanilla and sour cream give it a mix until well blended.

3. Combine 1 and  2 as much as possible using the folding method, do not over mix.

4. And Finally add the frozen blueberries

5. Scoop in the batter into the muffin pan filling them  almost to the top since the batter will not rise       to much.

5. Bake in a preheated oven at 180 Deg C for 30-35 minutes or until when you insert a toothpick in          the middle and the toothpick comes out clean. (Baking times may vary depending on your oven )

Meringue Cookies 

2 eggwhites 

1 /4 tsp cream of tartar

2/3 cup granulates sugar

1/2 tsp vanilla

Beat egg whites  then add the cream of tartar in a small bowl with electric mixer until frothy then gradually add the sugar on medium speed for about 7-10 minutes or until sugar is all dissolve and the meringue is holding its shape vanilla is optional but you can add it once the meringue starts to hold its shape. 

Spoon mixture into a piping bag fitted with star tip but for me I use wilton 2D. Pipe each meringue about 4cm apart since it will expand a little bit. Bake in a slow oven about 140 degress C for about 45 to an hour you can decrease temperature to 100 but it will bake a little bit longer . 

Cool on tray and enjoy

Happy Baking 

Love 

MY Sweet Ambitions