Red Velvet Cupcakes with Cream Cheese Frosting

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There are few reasons why I bake this red velvet cupcake. First I haven't bake red velvet cake before. Therefore I like to support Bake Along event and give myself a chance to try.    

Second I want to try out my piping skills! I just bought myself nozzles. I would like to take this opportunity to try out and learn. February months is birthday months for my 3 heroes. For sure I will bake birthday cakes for them. Decorate cakes will come in handy then :)

 

Last but not least red symbolic romance and love. It is very meaningful to bake something red and pretty cupcake. Therefore I added red colouring in my cream cheese frosting as well. By the way my cupcakes are not that red :D My kids very happy to see my very 1st frosting cupcakes. I'm happy too seeing them enjoying every bite of the red velvet cupcakes. ^_^

 

Adapted and slightly modified from Nasi Lemak Lover
Ingredient: yield about 8 standard size cupcakes
~Cupcake
(A)
80g unsalted butter, at room temperature
120g caster sugar(I used 100g)
1 large egg
1/2tsp vanilla extract
 
(B)
150g cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
 
1/2 cup buttermilk, at room temperature (I substituted by combine 1/2cup milk +1/2tbsp lemon juice, set aside for 5mins)
1 tbsp liquid red food colouring
1/2 tsp white rice vinegar
1/2 tsp baking soda
 
~Cream Cheese frosting
150g cream cheese, at room temperature(I used 100g)
40g butter, at room temperature(I used 30g)
70g icing sugar, sifted(I used 50g)
1tbsp lemon juices
Finely grated lemon zest from 1 lemon
 

Method:
~Cream Cheese frosting
1. Beat cream cheese and butter till light and creamy.

2. Add in icing sugar and mix well on low speed.

3. Add in lemon juices and lemon zest, combine well.

4. Store in fridge for later use.
 

~Cupcake
1. Preheat oven to 180C. Place cupcake liners into muffin cups.

2. Sift flour, baking powder, salt and cocoa together in a bowl. In a jug, stir the red colouring into the buttermilk. Set aside.

3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract until the mixture is smooth.

4. With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour. Mix until evenly combined. (I mix by folding with spatula)

5. Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.

6. Pour into the prepared cupcake liners and bake in the oven on the middle rack for 25 minutes or until a skewer inserted comes out clean.

7. Remove from oven and let it cool on wire rack.

8. Apply cream cheese frosting and serve.

I hope you all like my cupcakes too. I like to share this red velvet cupcakes via this month Bake Along No. 18 : Theme - Red Velvet Cupcakes

Happy Valentine !