Sunday, October 28, 2012

exam fever~

Assalamualaikum my dearies..dah lama x update blog kn? bkan takde cerita..banyak! but i'm quite busy lately..exam fever~

pagi esok bermulalah perperangan menjawab dan menggoreng..pray for me k? Semoga Allah membalas kebaikan uolls..tqsm!!

English Language Teaching Methodology

Friday, October 5, 2012

red velvet cupcakes

yes! i'm planning on baking RV cupcakes tomorrow night for the party on Monday..don't think about the freshness, but think about how it would turn out firm after a night kept in the fridge..remember the first time i made the cupcakes? hopefully this time also menjadi ;D

like always, joyofbaking will be my favourite 'recipe book' when it comes to baking..here let me share the red velvet recipe and how to make it..

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cakeflour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsaltedbutter, at room temperature
3/4 cups (150 grams) granulated whitesugar
1 largeegg
1/2 teaspoon purevanillaextract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda


Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream(double cream) (35-40% butterfat)


Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowlsifttogether the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape downthe sides of the bowl.Add the vanilla extract and beat until combined.
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.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Makes 12 cupcakes.


Read more:http://www.joyofbaking.com/RedVelvetCupcakes.html#ixzz28PcoKcRF

so, anyone wanna join me baking the cupcakes?? if yes, share it on the Facebook, or Instagram or Twitter..kindly add me -  Afifatin Mohd Nook