KINGHAT RED VELVET CUPCAKES WITH CHEESE FROSTING CREAM

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Yield about 2 dozen cupcakes
Preparation time 30 min
Cooking 20 min

Ingredients for cupcakes
1 cup buttermilk
1 ¼ cups of vegetable oil
1 teaspoon white vinegar
2 teaspoon vanilla extract
1 teaspoon of baking soda
1 tablespoon unsweetened cocoa powder
¾ teaspoon salt
2 large eggs
1 ¾ cups sugar
2 ¼ cups all-purpose flour
Red food colouring

Ingredients for cream frosting

1 cup icing sugar
2 ½ teaspoon vanilla extract
1 1/3 cups of thick whipping cream
8 oz. of cream cheese room temperature

Method to make cupcakes

Preheat oven to 170 c /gas mark 3 /325f

In a bowl whisk together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food colouring until the mixture is well combined using an electric mixer.

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In a separate bowl, sift together the flour, sugar, baking powder, salt and cocoa powder.

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Add the dry mixtures to the wet mixtures ½ a cup at a time, to avoid any lumps in the batter. Mix till well combined

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Line a cupcake pan with paper liners.

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Fill each cupcake paper liner about ¾ full with the batter and bake for 20 mins until a toothpick inserted comes out clear.

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Transfer the cupcakes to a cooling rack to cool completely.

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Method to make the cream frosting

In a bowl beat the cream cheese until smooth.

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Sift the icing sugar into the bowl. Combine and add the vanilla extract.

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Now whisk on medium high speed, and add the cold thick wiping cream until the frosting is thick enough to pipe.

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Transfer the frosting to a piping bag fitter with your desire nuzzle. Pipe the frosting onto the cooled cupcakes and decorate with cake crumbs.

To make fine cake crumbs

Break apart a couple of cupcakes into very tiny small pieces.

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Dry them out a bit in a preheated oven 170 c /gas mark 3 /325 f

Once they are dry, you should be able to crumble them finely. Sift them in a sifter to a powder form crumbs. sprinkle over the frosting. This way the same cupcake crumbs will not affect the taste of the cupcakes.

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Decorating with chocolate

Place a sheet of parchment paper over a smooth surface. Do your design on a templet and trace it on to a parchment paper.
Break the chocolate into a heatproof bowl and place over a saucepan of simmering water. Leave to melt then remove and mix well until thoroughly blended.

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Transfer the melted chocolate to a pipping bag. Cut a tin hole by snipping the very corner of the bag.

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Place the parchment paper on the back of a backing tray. Pip your design onto the parchment and put in the freezer for 5 minutes with the backing tray until the chocolate is harden. If you have left overs of chocolate in the pipping bag, put it in the freezer to set and re-use the chocolate when needed.

Carefully peel the chocolate designs off the paper and use to decorate the cupcakes.

Decorate the cupcakes

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Kinghat

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