Red Velvet Cupcake

Setelah berapa lama melihat2 kat internet resepi RVC cupcake ni akhirnya saya dah jumpa kat website ni.... SY BAKIN' & COOKIN' (tqvm for the recepi n izinkan saya untuk share ye....) resepi dia simple nak compare dgn yg lain n xbyk sgt guna bahan..... tp saya ada ubah sket2lar memandangkan ada bahan yg dia guna xder di sini....

 

Red Velvet Cupcake with Lemon Cheese Frosting (tp saya buat fresh cream cheese frosting jer...)
Bahan:
1/3 cup butter, softened
1/2 cup caster sugar (saya kurangkan dalam 1 tbsp lagi.... xbrp suka manis...)
1 egg
1 cup self raisin flour, sifted
1/2 tablespoon cocoa, sifted
1/3 cup buttermilk (kalau xder bole buat sendiri just tambah 1/2 tsp cuka masak jer + 1/3 cup susu n kacau rata)
1/2 tablespoon red food colouring
1/2 teaspoon vanilla
1/2 teaspoon white vinegar

topping lemon cheese frosting....
2 spoon butter softened
1/2 cup cream cheese, softened
1/2 teaspoon vanilla
1 teaspoon grated lemon (kulit)
1 teaspoon lemon juice
1 cup icing sugar

topping fresh cream cheese frosting (ni yg saya buat...)
250ml fresh cream (saya guna sekotak kecik tu jer...)
1 stick cream cheese
1/3 cup gula icing ( xsuka manis bole kurangkan lagi....)


Cara:
1) preheat oven 180 C (ikut oven masing2, saya punyer oven cap ayam jer...)
2) pukul butter n gula sampai kembang, masukkan telur n vanilla esen,kacau rata...
3) masukkan buttermilk yg dah dicampur dgn pewarna merah n cuka, kacau rata n jgn lama sgt agak2 dah sebati stop...
4) baru masukkan tepung yg dah dicampur dgn cocoa powder sket2 sampai habis n kacau rata tp jgn lama sgt takut kek akan jd keras berdasarkan pengalaman....
5) masukkan dalam cupcake casing n bakarlar selama 18-20 minit atau sampai masak.. tp jgn terlalu lama bakar takut cupcake tu jd dry nanti ye!

Topping
1) Beat cream cheese + fresh cream + gula icing sampai kembang
2) simpan dalam freezer bila cupcake dah sejuk bolelar letak diatasnya n hiaslar ikut suka...

sekian....
dah buat utk kali yg kedua... ica n arissa sukalar makan!!

Resepi DC Chocolate Cupcakes...

kalau pernah tgk DC Cupcakes, mesti  tau siapa diorang ni.. aku memang jealous sgt2 dgn diorang ni.. geram tgk diorang punya cupcakes..

selalu berangan nak buka kedai cupcake sendiri.. bila tgk diorang, semangat tu lagi berkobar kobar.. tapi ilmu kat dada ni tak cukup lagi.. banyak lagi benda yg aku nak kena belajar pasal cupcake ni.. dan yg paling penting betul ke bersungguh nak buat kalau setakat bersemangat sekejap jer... hhmmm.. baik lupakan jer... buat untuk family itu dah cukup terbaik!!

ok la.. tak nak cerita banyak.. ni resipi yg aku dapat.. resipi utk cupcake diorang ok.. siap dgn frosting sekali..

one day, i will be like them!

Georgetown Cupcake Chocolate Cupcakes
Makes 1 dozen cupcakes
Ingredients:
For the cupcakes

• 1 1/4 cups flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 8 tablespoons (4 ounces) European-style unsalted butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
• 1 cup whole milk, at room temperature
• 1/2 cup Valrhona cocoa powder, sifted

Directions:
For the cupcakes:

Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the centre of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
Georgetown Cupcake Vanilla Cream Cheese Frosting

Ingredients:
4 tablespoons unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature

Directions:
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.
With only ONE ingredient addition, this recipe can be transformed into 10 different frostings:

1. Chocolate Frosting - Add 1/2 cup of melted (and cooled) semi-sweet chocolate chips.

2. Lemon Frosting - Add the juice and zest of 2 lemons.

3. Lime Frosting - Add the juice and zest of 3 limes.

4. Orange Frosting - Add the juice and zest of 1 orange.

5. Mocha Frosting - Add 1/4 cup of cold coffee.

6. Peanut Butter Frosting - Add 1/4 cup of creamy peanut butter.

7. Maple Frosting - Add 1/4 cup of maple syrup.

8. Cinnamon Frosting - Add 2 tsp of ground cinnamon.

9. Mint Frosting - Add 2 tsp of peppermint extract.

10. Toffee Frosting - Add 1/4 cup of crushed toffee candy bar

CoOkiE deCoRaTinG....

Sekarang ni tengah suka sangat nak buat cupcake n cookie decorating ni.... Sambil2 google terjumlar satu website ni   Karen’s Cookies for excellent tutorials on cookie decorating.....
Dalam website ni ada mcm2 idea mcm mana nak decorate cookies ni... ni yang jadi lagi berkobar2 nak buat tp bilanyer ntah.... masa tengok jer beria2 sat gi sampai rumah.... hmmmm...

Ni ialah resepinyer... selamat mencuba buat diriku... Satu hari nanti mesti nak cuba jugak!!!

Basically, you need Royal icing (RI) to decorate the sugar cookies. Here’s the recipe that I used, from the book above.

Royal icing using meringue powder

4 cups icing sugar (sifted)

3 tablespoon meringue powder

6 tablespoon water ( I added a few tablespoon more, coz it was still too thick)

optional – 2 tablespoon lemon or 2 teaspoon vanilla extract.

Combine all, beat on medium speed for 5 minutes. Once ready, cover or store in airtight container.

It is quite difficult to say exactly how many tablespoon of water you need coz the consistency depends on the weather or our kitchen temperature. To make the outline, the RI have to be a bit thick, this acts like a dam to hold the flood icing. For the flood icing (or flow icing) the consistency is similar to a heavy cream. It shouldn’t be too thin like water or too thick that it won’t flow to fill up the cookies. To make the flood icing, just add double the amount of water and test as you go.