Red Velvet Cupcakes 红丝绒杯子蛋糕
These red velvet cupcakes are tangy, citrusy and delicious with the cheese frosting. Mixing the cheese frosting is a breeze, just cream it for a couple of minutes and then pipe it out on top of the cake. This cake is a foolproof recipe adapted from Mrs. Ng’s fluffy and buttery butter cake and I had used her recipe many times. I’m a skeptical person when using food colouring is concerned and I’m sure that you would have noticed that I have always used very little colouring, in fact ‘as little as possible”. So for these cupcakes I used beetroot powder that I bought from Phoon Huat and I’m very happy that the cakes turned out well, in a very pretty colour. They look so impressive to serve them to our guests at home.
Delicious and pretty red velvet cupcakes to impress your guest at home
Red Velvet Cupcakes
Ingredients
- 120 g salted butter
- 70 g caster sugar
- 2 large eggs - lightly beaten
- 100 g self-raising - or cake flour with 1/2 tsp baking powder
- 1.5 tbsp beetroot powder
- 30 ml fresh milk
- 1 lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Cheese frosting
- 250 g cream cheese - room temperature
- 125 g butter - soft to touch
- 1/2 tsp vanilla extract
- 100 g icing sugar - sifted
Instructions
- Sift the self-raising flour and combine with beetroot powder and mix well, set aside.
- Beat the butter, sugar and lemon zest till light and creamy.
- Slowly add in the beaten eggs, until mixture incorporated, mix well. Add in lemon juice and vanilla extract, mix well.
- On low speed, fold in the flour, alternating with the milk. Mix till well incorporated.
- Scoop the batter into the 8 cupcake liners in the muffin pan.
- Bake in a preheated oven at 180 deg.C for about 25 minutes, test with a skewer till it comes out clean. Leave cakes to cool before frosting.
Cheese frosting
- Combine all ingredients except icing sugar in mixing bowl and beat until well combined. Then add in the icing sugar and beat to smooth.
- Spoon cream mixture into piping bag fitted with nozzle tip #826 and pipe over the tops of the cakes. Serve immediately or chill the cupcakes in the refrigerator and thaw for about 30 minutes before serving.
红丝绒杯子蛋糕
绵密松软的蛋糕体搭配着酸甜的乳酪奶油糖霜。。相当受客人的欢迎!
材料:可做8个
- 120克 含盐牛油
- 70克 细砂糖
- 2个 大鸡蛋,打撒
- 100克 自发面粉或低筋面粉+1/2茶匙泡打粉
- 1.5汤匙 红菜头粉
- 30毫升 牛奶
- 1粒 柠檬皮屑
- 1汤匙 柠檬汁
- 1茶匙 香草香精
乳酪奶油霜
- 250克 乳酪奶油 ,温室
- 125克 软牛油(含盐),不要十分软
- 1/2茶匙 香草香精
- 1.5汤匙 柠檬汁
- 100克 糖粉,过筛
- 自发面粉过筛和红菜头混合均衡,备用。
- 将牛油,细糖和柠檬皮屑一起打发。
- 慢慢的倒入鸡蛋液,搅拌均匀。加入柠檬汁和香精,再拌匀。
- 用低速度,将面粉和牛奶分次拌入蛋糊里,搅拌均匀。
- 玛芬烤盘内放入8个纸杯,将面糊平均舀入纸杯内。
- 送人预热烤箱至摄氏180度烘烤约25分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 乳酪奶油霜 – 除了糖粉将所有材料搅打至混合均衡,然后加入糖粉搅打至光滑即可。
- 装入裱花袋(裱花嘴#826)挤出花纹在蛋糕上即可马上享用或放入冰箱冷藏后,冷却30分钟才享用。
Nice, pretty cupcakes. Good to use food colouring from natural source. Great shots, Ann!
Hi Ann, is this recipes can make into 6″ round pan? And can I use red yeast powder replace beetroot powder? Thanks
Hi Adeline, yes you can bake this recipe in a 6 inch round pan for about 30-40 mins. For using 1 tbsp of red yeast powder will not get this colour . You might need to add a little red colouring into it.
Ann, thank you for your reply
You’re welcome 🙂
Beautiful! I love the natural red colour from the beetroot powder.
Hi Ann, thank you for sharing your wonderful recipes.
May I know if I were to make it into a round cake, do I need to double the frosting too? For this recipe, is a 7-inch round pan be sufficient? Please advise. Thanks.
Hi Sherry, Yes, need double the cheese frosting. Cut the round cake to 2-3 layers and frost with cream cheese.
Hi Ann, is this recipes can make into 6″ round pan? And can I use red yeast powder replace beetroot powder? Thanks
Hi Adeline, yes you can bake this recipe in a 6 inch round pan for about 30-40 mins. For using 1 tbsp of red yeast powder will not get this colour . You might need to add a little red colouring into it.
Ann, thank you for your reply
Nice, pretty cupcakes. Good to use food colouring from natural source. Great shots, Ann!
Hi Ann, thank you for sharing your wonderful recipes.
May I know if I were to make it into a round cake, do I need to double the frosting too? For this recipe, is a 7-inch round pan be sufficient? Please advise. Thanks.
Hi Sherry, Yes, need double the cheese frosting. Cut the round cake to 2-3 layers and frost with cream cheese.
Beautiful! I love the natural red colour from the beetroot powder.