Red Velvet Mini Cupcakes for Valentine!!

February!! Is Friendship and Valentine Day!! So we decided to bake something related!!

Yummy!! Yummy!! Everyone that eat it! Love it! Time to share our recipe.


Red Velvet Mini Cupcakes


Ingredients for Cake

•  250g sifted cake flour
• 1/2 teaspoon salt
• 2 tablespoons (15g) of Hershey Cocoa Powder
• 113g unsalted butter, at room temperature
• 300g granulated white sugar 
• 2 eggs
• 1 teaspoon vanilla esscence

• 240ml buttermilk (can be prepared by the method below)
• 2 tablespoon red colour dye

• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

Perparing Buttermilk 

• 180 ml of Magnolia Fresh Milk 
• Half lemon (1 tablespoon) - alternative white vinegar

Let the mixture sit for 5 mins.

Oven Temperature: 175°C (Place rack in center of oven)
Time to Bake:10 minutes

Method

1. Sift together the flour, baking powder, salt and cocoa powder
2.  Using Electric Mixer to beat the butter until soft (abt 1 to 2 minutes)
3. Add sugar and beat until light and fluffy (abt 2 to 3 minutes)
4. Add eggs, one at a time, beating well after each addition
5. Scrape down the sides of bowl
6. Add vanilla esccence and beat until well mixed
7. In a cup, stir the buttermilk with the red colour dy
8. At low speed, alternally add the flour mixture and buttermilk to the butter mixture in 3 additons till well mixed. Beginning and ending with Flour
9. In a saucer, add baking soda to vinegar. Allow the mixture to fizz and then quickly fold into the cake batter.
10. Working quickly, place the batter on muffin cups and smooth the tops with the back of the spoon
11. Bake in preheated oevn for about 10 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean
12. Cool the cakes in their pans on a wire rack for 10 minutes and remove from pan
13. Let cool completely before adding the frosting, topping.

Recipe adapted from: Joy of Baking