Red Velvet Cupcake

February 12, 2011

Valentine's Day... is just 2 sleeps away ... almost every blog I visited... there will be tributes to St Valentine. It tempt me to jump on the Valentine's bandwagon...

Since Valentine's Day falls in February (just in case... someone forgets... like my Mr H !!!) ... February is still summer in OZ... nearly the end of Summer... and Perth weather has the habit of turning up the heat to almost max before we could say Hello to Autumn... so I try not to use the oven as much... but ...

there is an exception for Valentine's Day this year... I baked 'Heart Shaped Red Velvet Mini Cakes'... actually I was trying out my new Heart Shaped silicon mould...

I was over the moon when my Red Velvet came out nice and moist... but 'sucks' at spreading the meringue icing!!! experimented on few cakes ... and it turned out to be one BIG mess... eventually I gave up... so I am left with big bowl of Vanilla Icing and Meringue Icing... most probably they are fated to meet Mr Bin...

will not showcase any close-up of my 'icing'ed velvet... embarassing!!!

I shall call this my 'Naked' Red Velvet Cake... just to add some naughty-ness on Valentine's Day ... and submitting this recipe to Aspiring Bakers #4: Love In The Air (Feb 2011)

Recipe (adapted from Donna Hay)

125g butter at room temperature

165g castor sugar

1 teaspoon vanilla extract

2 eggs

185g plain flour - sifted

1 teaspoon baking powder-sifted

25g cocoa powder-sifted

125ml buttermilk - at room temperature

2 tablespoon red colouring

Vanilla Icing

125g butter at room temperature

160g icing sugar - sifted

1/2 teaspoon vanilla extract

Meringue Icing

220g castor sugar

3 eggwhites

60ml water

1/4 teaspoon cream of tartar

Preheat the oven 160C.
Cream butter with sugar and vanilla extract until light and creamy.
Gradually add the eggs and continue mixing...
Add flour, cocoa powder, baking powder buttermilk and food colouring, and beat until just combine.
Pour into lightly baking tin or heart-shape muffin silicon tray.
Bake for 20-25 minutes until skewer comes out clean.
Cool it on a wire rack.

Left: Split the cakes into 2 and spread with vanilla icing; Right: Vanilla Icing and Meringue Icing

Vanilla Icing: Cream the butter until pale and add sugar and vanilla. Beat further until light and fluffy.

Meringue Icing:

Mix sugar, water and cream of tartar in a small pot. Stir to dissolve sugar. Bring to boil and simmer for 3 minutes.

Meanwhile, using electric beater, beat the eggwhites until soft peak form. While motor is running gently pour in the sugar mix... continue beating until thick and glossy.

Assemble: Slice the mini cake horizontally, and spread the bottom layer vanilla icing, and top with the other half. Spread the outside with meringue Icing... which I failed miserably....

Have a wonderful Valentine's Day...