红丝绒纸杯蛋糕Homemade Red Velvet Cupcake

Recipe Adapted From Jaludin Michael 

 Ingredients:
 250 g              All purpose flour面粉
      1 tsp           Baking Soda泡打粉
      1 tsp           Unsweetened Cocoa Powder可可粉
  150 g              Sugar白糖
  120 g              Butter牛油
     2 no              Eggs鸡蛋
     240 ml         Ideal Milk淡奶 or Buttermilk
     1 tsp             Vanilla Extract香草精
      1 tsp             Red Food Coloring红色素
     1 tsp             White Distilled Vinegar白醋
Method:
  1)  Preheat oven to 180 C.
  2)  In a medium bowl, stif together flour, baking soda and cocoa powder. Set aside.
  3)  In a large bowl, use electric mixer to whisk sugar, egg and butter till pale in color.
  4)  Mix in ideal milk or buttermilk, vanilla, white vinegar and red food coloring until combined.
  5)  Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  6)  Line the muffin papper into muffin tray.
  7)  Pour the batter evenly into each muffin papper.
  8)  Bake in the middle rack for 20 minutes, or until a toothpick comes out clean.
  9)  Remove the cup cakes from the muffin pan and let them cool.
10)  Top the cake with cream cheese frosting when the cup cakes have cooled completely.

Cream Cheese Frosting
Ingredients
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar (too sweet should put 1 cup)
1 teaspoon vanilla extract
Method:
In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Beat in the vanilla extract

柠檬奶油蛋糕与柠檬奶油糖霜 Lemon Buttermilk Cupcakes with Lemon Cream Frosting

Ingredients:
      3 cup              Flour
      1 tsp               Baking Powder
   1/2 tsp               Baking Soda
   1/2 tsp               Salt
      1 cup              Butter, softened
1 1/2 cup               Sugar
      4 no                Eggs
      1 tsp               Vanilla
   1/3 cup              Lemon Juice
     2 tbsp              Lemon Zest
     1 cup               Buttermilk

Lemon Cream Icing:
1 1/2 pkgs            Cream Cheese, softened
     1 jar                Lemon Curd

Method:
  1)  Preheat oven to 375 degrees and place about 30 paper cupcake liners into cupcake tins.
  2)  Sift together dry ingredients (flour, baking powder, soda, and salt).
  3)  In separate bowl, mix together sugar and butter until fluffy.
  4)  Add eggs one at a time, beating each egg until incorporated before adding the next.
  5)  Add vanilla, lemon juice, and lemon zest.
  6)  Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined.
  7)  Fill cupcake liners about 3/4 full.
  8)  Bake at 375 degrees for about 18 minutes or until toothpick comes out clean.
       Or 40 minutes for cake tin.
  9)  Cool on baking rack.
10)  Frosting: Beat cream cheese with mixer until smooth.
11)  Slowly add lemon curd.
12)  Mix until well combined and fluffy.
13)  Spread over cooled cupcakes.