These are the perfect soft and fluffy Red Revet Cupcake! I have done a lot of testing and am proud to say that I finally have my favorite version to share with you! *TRY IT*and you Will Love IT !!
Red Velvet Cupcakes with Cream cheese
300g (2cups)plain flour 280g caster sugar
250ml (1 cup) buttermilk
200g unsalted butter, melte
2 eggs, lightly whisked
1 tbs white vinegar
1 tsp vanilla extract
1tsp baking power
1tsp baking soda
4-5 tsp Liquid Red food coloring
Cream cheese frosting
230 cream cheese, at room temperature
50 icing sugar
160 whipping Cream
1 tsp vanilla extract
1. Preheat oven to 180 ° C. Line 80ml (1/3 cup) capacity muffin pans with paper cases.
2. Sift the flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug Until combined. Make a well in the center of the flour mixture. Add the buttermilk mixture. Stir Until just combined. Stir in the food coloring. 3. Divide the mixture Among the lined pans. Bake for 20-30 minutes or Until a skewer inserted into the centers comes out clean. Transfer to a wire rack to cool completely. Happy Baking 😋😋
1. Add cream cheese and milk together in a small saucepan and stir over double-boiler until melt and mixture is smooth and creamy. 2. Add in butter and remove saucepan from double-boiler. Leave to cool slightly. 3. Divide egg whites and yolks. Add the yolks into cream cheese mixture. 4. Sift together cake flour and corn flour. Fold the flour into the mixture. 5. Beat egg white until frothy and add in cream of tartar. Slowly add in castor sugar and beat until soft peak form. 6.Fold 1/2 of the whites into cheese mixture gently with a rubber spatula. Do not inflate the whites by over-fold the batter. Pour the batter into the remainder cheese mixture and continue fold it gently until blended. 7.Use water bath method, bake the cake on preheated oven 150'C for 40 minutes.
Melth-in-the Mouth German Cookies
Baa...baa.....Happy New Year to everyone in advance
40g icing sugar 125g potato starch 80g superfine flour chocolate chips (for the ears) black sesame (for the eyes) Method: 1. Beat butter and sugar till fluffy and light in color. 2. Sift in potato starch and flour, mix to form a soft dough. 3. shape it. 4. Bake at 160C for 15-20min. 1) Bake on the upper rack of the oven. 2) Chill the dough for a while. 3) Shaping dough to sheep: Body: Weigh the dough at 10gm, black sesame for the eyes, choc chips for the ears and roll 2 small dough and put them on the head and gently press it.