Like A Boss, I should add
For someone who absolutely loves her red velvet cupcake, I’m surprised even though I’ve had a love affair with those red suckers for a long time now, I’ve never once attempted to make it!
A shame really esp since I love it so much. Maybe coz I already know, no matter how much I try, I would probably never bake it better than my two go-to places for kick-ass red velvet which can be found at Upstairs Café in Subang and of course Just Heavenly!
But on Saturday, I decided to just brave it and at least try to make it once to see how it would turn out. Mind you, it’s also been a few weeks since I baked anything but surprisingly I was not nervous at all. Worse case scenario, I would just throw everything out I told myself.
I came across a blog with the recipe in malay (credit to nani rostam’s blog!) . Everything was based on weight, and since I didn’t have a weighing scale I converted everything to cup form.
Here’s the recipe – it may look like a lot of work but is’ not. I did everything quite fast.
All translated for easy reference
Step 1: Mix 250ml evaporated milk mixed with 2 teaspoon distilled white vinegar (works as buttermilk I believe, if you’re feeling rich, you could always buy a box of buttermilk). Add in 4 tablespoon red coloring. Mix it, then keep aside. Do take a moment to marvel at the redness in the bowl though.
Step 2: In a separate bowl, mix 2 cups of wheat flour (tepung gandum), add in one tea spoon baking powder, ½ teaspoon salt and 2 tablespoon cocoa powder and mix it all.
Step 3: Mix 2 teaspoon distilled white vinegar with 1 teaspoon soda bicarbonate, watch it sizzle in front of you and wonder if that’s suppose to happen. The answer is yes. Keep aside
Step 4: Beat 3/4 cup of butter, add in 1 cup brown sugar followed by ½ cup castor sugar, 1 teaspoon vanilla essence and then beat in 2 eggs. Finally add in your flour mixture and alternate it with the milk + coloring mixture. Beat until soft. Final step is to add in the vinegar with soda bicarbonate mixture, beat it a lil more and then arrange in muffin liners.
Bake in the oven for 20 minutes at 160 degrees. I SO love how they look so even, my cupcakes rarely turn out this pretty okie. I used the big muffin tray simply because eating mini sized red velvet is truly a sin and waste of time.
After 20 minutes. I spent at least 10 minutes just ogling at them.
Perfections *strokes red velvet cupcake*
You can also choose to make your icing before hand or after. I chose after coz I wanted to wait for my cupcakes to cool down. I didn’t use the icing recipe provided by that blog. Instead this was something the hubby’s aunt told me about and because she makes really good red velvet, I decided to follow her recipe.
It’s basically a one to one recipe where you beat cream cheese, butter and icing sugar! It’s that simple yet so good. I added in some vanilla essence. Try to use unsalted butter if possible. I used some cheapo butter coz we couldn’t find decent one (damn you Giant), after beating up everything, chill it in the fridge for a while.
And here comes the funny part, do not laugh at my icing skill (or rather the lack of it). The first time I did it, the icing recipe was soo bad! And while this time around, it was good, let’s just say I need to work on my icing skills la ok? Shitty icing skills aside, even I am impressed how good these babies turned out.
Some chocolate sprinkles to cover the cacat-ness
My pretty babies in a glance – each uniquely designed, lol. Make no mistake, this recipe can make up to 6 BIG muffins, and about 15 medium ones.
Mmmm MY red velvet cupcakes! My cousins and aunt popped by my mom’s place that night so I used them as my guinea pig and the results: let’s just say everyone said it was so good (including my mom!), but of course someone did say my icing skills could improve, lol.
Can you see how moist this baby is? You can always chill it and eat it the next day and it will taste EVEN better! Hubby and baby absolutely loved it as well. Overall rating for this recipe, I do give this an 8 Score of 10 is reserved for my two favorite go-to places for cupcakes coz I do realize they probably took years to perfect their recipe
And here’s a photo of the hubby’s cooking on Saturday night – he did it all by himself and made us quesadilla, it was surprisingly good.
Of course random photos taken over the weekend – am beyond stocked that my little girl is allowing me to do up her hair these days. I actually went to stock up on hair accessories on Friday.
I call this the Boo from Monsters Inc inspired hair! When I told her she looks like Boo, she went ‘WHAT BOO?’ and that made me laugh so much so I had to show her some clips from Youtube and let’s just say she believes she’s Boo right now, hehe.
And this was taken right before BabySis Birthday celebration @ Aria! I tied her hair up with 2 clips at the side and it stayed on for a longgg time until after dinner that is. Can’t have em all but at least she’s happy with mom touching and playing with her hair now. I cannot believe how grown up she looks as well, sigh. More photos to follow of course…..and believe it or not, I only paid RM10 for that dress
Now go try that Red Velvet Cupcake recipe! Wonder what I should whip up next to challenge myself, hmm….