Twenty-one year old Melbourne lady.

In an attempt to bribe my (hopefully) future real estate agent I’m making cupcakes. oh lordy. I hope this works.  la-food: RED VELVET CUPCAKES (please do not delete recipe) Ingredients: 60g unsalted butter, at room temperature 150g caster sugar 1 egg 10g cocoa powder 20ml red food colouring (preferably Dr. Oetker brand) ½ tsp vanilla extract 120ml buttermilk 150g plain flour ½ tsp salt ½ tsp bicarbonate of soda 1½ tsp white wine vinegar For cream cheese frosting 300g icing sugar 50g unsalted butter, at room temperature (I actually used about 60g) 125g cream cheese, cold and always Philadelphia as other alternatives are too runny. Directions: Preheat the oven to 170°C. Prepare muffin tray with cupcake cases. Beat butter and the sugar on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer up to slow speed, slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. Transfer the mixture into cupcake cases and bake for about 20 mins or until done. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely. Frost with cream cheese frosting. For cream cheese frosting: Beat the icing sugar and butter together on medium-slow speed until the mixture comes to gether and is well mixed. Mine formed crumbs instead. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny.

In an attempt to bribe my (hopefully) future real estate agent I’m making cupcakes. oh lordy. I hope this works. 

la-food:

RED VELVET CUPCAKES (please do not delete recipe)

Ingredients:

  • 60g unsalted butter, at room temperature
  • 150g caster sugar
  • 1 egg
  • 10g cocoa powder
  • 20ml red food colouring (preferably Dr. Oetker brand)
  • ½ tsp vanilla extract
  • 120ml buttermilk
  • 150g plain flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 1½ tsp white wine vinegar
  • For cream cheese frosting
  • 300g icing sugar
  • 50g unsalted butter, at room temperature (I actually used about 60g)
  • 125g cream cheese, cold and always Philadelphia as other alternatives are too runny.

Directions:

  • Preheat the oven to 170°C. Prepare muffin tray with cupcake cases.
  • Beat butter and the sugar on medium speed until light and fluffy and well mixed.
  • Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  • In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  • Turn the mixer up to slow speed, slowly pour in half the buttermilk.
  • Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
  • Turn the mixer up to high speed and beat until you have a smooth, even mixture.
  • Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
  • Transfer the mixture into cupcake cases and bake for about 20 mins or until done.
  • Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
  • Frost with cream cheese frosting.
  • For cream cheese frosting:
  • Beat the icing sugar and butter together on medium-slow speed until the mixture comes to gether and is well mixed. Mine formed crumbs instead.
  • Add the cream cheese in one go and beat until it is completely incorporated.
  • Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny.

3 months ago

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    bribe my (hopefully) future real estate agent I’m making cupcakes. oh lordy. I hope
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