Red Velvet Cupcakes

I am sorry, this is a late post. I made red velvet cupcakes for Valentine’s Day 2013! This is the least I did for my husband this year as the time and energy didn’t permit to make him extra special, fancy dinner on that day.

This red velvet cupcake recipe was adopted from Martha Stewart. I have tried to looked at other red velvet cupcake recipes but I have found this one easier to make, so this is what I decided to do.

Here are the recipes and procedures for these beautiful cupcakes:


2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Cream Cheese Frosting


1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use a small offset spatula to spread cupcakes with frosting.

6. I used red fondant icing for the hearts to put on top.

Share and enjoy with family and friends!!!

Source: Martha Stewart Red Velvet Cupcakes


Red Velvet Cake

Valentine’s Day gift? What should I give my husband? 
Oh well, instead of buying my husband a watch or a bracelet or dine-in in a fancy restaurant, I have decided to bake him a Red Velvet Cake on Valentine’s Day. I know it sounds ordinary especially when I usually bake or cook special for my family but if you’re baking it with all your heart and mixing all the ingredients together with your love and affection, I think that would be just a perfect gift for my love ones.

I adopted this recipe from Stephanie Jaworski’s website: 

So here it is, my version of Red Velvet Cake.

Red Velvet Cake:
2 1/2 cups sifted cake flour
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup unsalted butter

1 1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 tbsp liquid red food coloring
1 tsp white vinegar
1 tsp baking soda

Cream Cheese Frosting:
227 grams cream cheese
227 grams tub mascarpone cheese
1 tsp vanilla extract
1 cup icing sugar, sifted
1 1/2 cups cold heavy whipping cream

Red Velvet Cake:
1. Preheat oven to 175C and place in the center of the oven. Butter two 9-inch round cake pans and line the bottom of the pans with parchment paper. Set aside.
2. In a bowl, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
3. In a measuring cup, whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
4. In a small cup, combine vinegar and baking soda. Allow the mixture to fizz and the quickly fold to the cake batter.
5. Working quickly, divide the batter evenly between the two prepared pans and smooth the top with a spatula or the back of the spoon. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cakes in the refrigerator for at least an hour or overnight.

Cream Cheese Frosting:
1. In a bowl, beat the cream cheese and mascarpone cheese until smooth.
2. Add the vanilla and icing sugar and beat until smooth.
3. Gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the consistency.

1. With a serrated knife, cut each layer in half horizontally. You will now have four cake layers. Place one of the cake layers, top facing down onto your serving platter.
2. Spread the cake layer with a layer of frosting.
3. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.
4. Frost the top and sides of the cake.
5. Garnish the cake with sweetened or unsweetened coconut.

Share and enjoy with family and friends!!!
Source: Joy of Baking
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