Here's my cake for this special day where love is in the air everywhere you go :)
This is red velvet cupcakes using recipe from Joy Of Baking
What you need:
1 1/4 cup (125 grams) sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda
For cream cheese frosting:
227 grams cream cheese, room temperature
1/2 tsp pure vanilla extract
1/2 cup (60 grams) confectioners (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)
Method:
- Preheat oven to 175 degC and line 12 muffin tins with paper cupcake liners
- Sift together the flour, baking powder, salt, and cocoa powder in a bowl
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add in vanilla extract, beat til combined
- In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter
- Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean
- Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting
- For cream cheese frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency
Decoration idea is from a picture from Kidlander SG Facebook page, which I shared in my Facebook account awhile back
I added color sprinkle for the heart after spreading the frosting :)
Okay, not to forget, today is also the last day of CNY!
So, here's the cake I baked to celebrate the 15th day of Lunar New Year- orange butter cake :)
I always love any cake with orange. This cake is very moist, buttery with fine texture. Delicious!
Recipe is from Gert from Kitchen Snippets
I ever baked orange pound cake with glaze using Gert's recipe too, you may view HERE
It's also real yummy :)
What you need:
227g butter – room temperature
200 g sugar 220 g flour
1 tsp baking powder
½ tsp salt
4 large eggs
Zest of an orange
5 tbsp orange juice
Method:
- Grease and line an 8” round baking pan. Preheat oven to 175degC. Sieve flour, baking powder and salt, set it aside
- Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the orange zest
- Slow down the mixer and slowly add in the flour alternating with orange juice. Mix until well combined
- Pour batter into prepared pan. Bake for 50-55 minutes or until cooked through when tested with a skewer