I don't know about you, but I've always found that cupcakes are way over-hyped. The idea of them? Drool-worthy. But too often I've been disappointed with a chalky, dry cake. That all changed when I tried the red-velvet cupcake. The secret to the melt-in-the-mouth treat? Buttermilk. Tah-dah! Thank me later.
CUPCAKES
30g cocoa powder
3 tbsp red food colouring
1 1/2 tsp vanilla extract
110g butter, softened
170g castor sugar
4 egg yolks
240ml buttermilk
250g plain flour, sifted
1 tsp baking powder
ICING
175g butter, softened
200g icing sugar (add more/less to taste)
1 tsp vanilla extract
METHOD
1. Preheat the oven to 180C. Line two 12 hole cupcake tins with paper cases and set aside.
2. Put the cocoa, food colouring and vanilla extract in a small bowl and mix into a paste. Put the butter and sugar in a large bowl and beat together until soft and creamy. Add the yolks and beat for one more minute. Add the cocoa paste and continue to beat for another minute until it is completely combined and has an even colour. Slowly mix in the buttermilk, followed by the flour and baking powder.
3. Fill each paper case and bake for about 15 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool a little and then transfer onto a wire rack, allowing to cool completely before icing.
4. While the cupcakes cool, make the icing. Beat together the butter (make sure that the butter is soft and at room temperature), icing sugar and vanilla extract to give a thick, creamy consistency. Pop the icing into a piping bag or dip a spoon into hot water and smear the icing on the cupcakes. Crumble up one of the cupcakes and use the crumbs to decorate.
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