red velvet cupcakes med Cream Cheese Frosting …….for my love.

Om man pratar om ^¨Kärlek^¨……. måste ha man hjärta, röda blommorna, och godaste red velvet cupcakes. För kärlek tema bakade jag den söta och goda red velvet cupcakes till min man och mina barn som jag älska mycket



Det är min första Söta saker bidrag hus Tea. Februari månad är det kärleks månad så jag tror att minna cupcakes passade perfekt för det temat hehe



red velvet cake recipe is from Rachel Allen

Ingredients

150g (5oz) butter, softened
300g (11oz) caster sugar
1 tsp vanilla extract
3 eggs, separated
250g (9oz) plain flour
25g (1oz) cornflour
1 tsp baking powder
2 level tbsp good-quality cocoa powder
250ml (8 ½ fl oz) buttermilk
Red food colouring (use 2 tbsp liquid colour or ½ tsp thick red food paste)
Pinch of salt
1 tsp white wine vinegar
1 tsp bicarbonate of soda

Method

Preheat the oven to 180ºC (350°F), Gas mark 4. Butter and flour the sides of the cake tins and line the bases with parchment paper.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each addition.

Place the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate. Measure the buttermilk with the food colouring and mix together. It should be very red, so add more if you need to. Sift one-third of the dry ingredients into the butter and eggs mixture until just combined, then pour in one-third of the buttermilk mixture and mix until just combined.

Continue, combining a third at a time, until both are incorporated. Whisk the egg whites and salt in a large, spotlessly clean bowl until stiffish peaks form. Add one-quarter to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a large metal spoon until just incorporated, leaving as much air in the egg whites as possible.

In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles up, then gently fold this into the batter. Quickly pour the batter into the two prepared tins and smooth the tops. Bake in the oven for 25-30 minutes or until a skewer inserted into the middle comes out clean and the cakes feel slightly springy on top. Leave in the tins for 15 minutes, then carefully remove the cakes from the tins, running a table knife or a palette knife slowly around them to loosen them and invert them onto a wire rack to cool.

To make the white frosting, place the egg whites, sugar, golden syrup, salt, cream of tartar and water in a stainless steel or heatproof bowl set over a saucepan of simmering water. (The base of the bowl should not touch the water.) Bring the water to a steady simmer. With a Preheat the oven to 180ºC (350°F), Gas mark 4. Butter and flour the sides of the cake tins and line the bases with parchment paper.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each addition. Place the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate. Measure the buttermilk with the food colouring and mix together. It should be very red, so add more if you need to. Sift one-third of the dry ingredients into the butter and eggs mixture until just combined, then pour in one-third of the buttermilk mixture and mix until just combined.

Continue, combining a third at a time, until both are incorporated. Whisk the egg whites and salt in a large, spotlessly clean bowl until stiffish peaks form. Add one-quarter to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a large metal spoon until just incorporated, leaving as much air in the egg whites as possible. In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles up, then gently fold this into the batter.

Quickly pour the batter into the two prepared tins and smooth the tops. Bake in the oven for 25-30 minutes or until a skewer inserted into the middle comes out clean and the cakes feel slightly springy on top. Leave in the tins for 15 minutes, then carefully remove the cakes from the tins, running a table knife or a palette knife slowly around them to loosen them and invert them onto a wire rack to cool.

Perfect Cream Cheese Frosting

for 2 dozen cupcakes
adapted from Hummingbird Bakery Recipe, as well as from lucyinaz

ingredients
1/2 cup (1 stick) unsalted butter, room temp
5 cups confectioner's sugar, sifted
1 tsp pure vanilla extract
pinch of salt
8 oz Philly's Cream Cheese, cold

directions
1.In a mixing bowl, beat butter, confectioner's sugar, salt and vanilla until combined. At this point, the mix is going to look really dry and crumbly, but be patient and it will come together, about 4 minutes.
2. Add cream cheese and mix until well incorporated, about 2 minutes. DON'T OVERBEAT. Frost as desired!

jag hämtade från milkandhoneycafe


detta till alla som jag älskar......