Red Velvet Cupcakes:
-Preheat oven to 175 degrees C and place 12 muffin cups on a baking tin.
-Sift together 125 grams of flour, 1-2 tbsp of cocoa, 1 tsp baking powder, and 1/2 tsp of salt, in a large bowl.
-Place 60 grams of butter in an electric mixer (or in a bowl using a hand mixer) and beat it until the butter is soft.
-Add 150 grams of sugar and beat until light and fluffy.
-Add 1 large egg and mix well. Remember to scrap down the sides so that all ingredients get incorporated.
-Add 1 tbsp vanilla extract and beat until combined.
-In a cup, whick together 150 ml milk, 1 tbsp vinegar and 3 tbsp red liquid food coloring. (Or use 150 ml buttermilk instead of milk and vinegar)
-Alternately add the flour mixture and the milk mixture to the batter, beginning and ending with the flour.
-In a cup combine 1/2 tsp baking soda and 1/2 tsp vinegar. Allow the mixture to fizz and then quickly fold into the batter.
-Quickly divide the batter in to the 12 muffin cups, and smooth the tops with a spatula (something i forgot to do in the video).
-Bake the cupcakes in the oven fro 18-23 minutes.
-Cool the cupcakes completely before adding frosting.
Cream Cheese Frosting:
-In a bowl, beat 250 gram of cream cheese until smooth. -Then add 60 grams of sifted icing sugar. Mix well, using a hand mixer.
-Blend in 1-2 tsp of vanilla extract.
-Then gradually add around 100-160 ml of cream to the frosting. Make sure you whip the frosting well between every time you add cream so that you get a smooth and thick frosting that you can pipe on to the cupcakes. I found that 100 ml of cream was enough this time around, but another time I had to use more. It all depends on what cream you use and how much you whip it in to the frosting.
Röde Stereo VideoMic
Induro CT214 tripod with Gitzo G2380 video fluid head
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