Tuesday, June 19, 2012

And it all started with red velvet

Who doesn't love a good red velvet cupcake?
The basis of this project, well, let's call it the bake sake...As this blog is for the 'sake' of baking, the 'Bake Sake Project' it is!
So, this project primarily took off because of one particular doe eyed, gorgeous, super awesome person. For those of you who know of the addictive series 'Greys Anatomy' that is, at least till it had some semblance of sanity, you will know that Meredith Grey calls Christina her 'person' and for many-many reasons I call Priya mine.  
My person.  
Sigh!  
Burst of hearts! 
Priya was the one who pushed me to do something about my obsessive baking.  One morning, last week I received a text from her saying: 
 MEGHA 
I'M GONNA DO SOME RESEARCH ON WHAT YOU CAN DO WITH YOUR BAKING 
 ...and sure enough through the day, a stream of ideas followed right from baking classes to writing blogs to competitions...well, she's a box filled with ideas!  
Hence, this Bake Sake Project was conceived. 
It's one thing to do something to make yourself happy and it's a totally different sphere when you share the joy. So here's to sharing all the joy. 
Thank you my Phiu! This is dedicated to you. 




And sweet as always, she dropped by after a tiring work day and picked these up!




So now, of the 15 cupcakes in the hummingbird bakery cookbook, I'm putting a check sign by their world famous Red Velvet cupcakes.  
Muhahah! 






For those of you who want to give red velvet a go, please try this out at home: 
4 tbsps butter 
3/4th cup sugar 
1 egg  
1 tbsp cocoa  
2 tbsps red colour 
1/2 tsp vanilla extract 
1/2 cup buttermilk 
1 1/3 cup flour 
1/2 tsp salt  
1/2 tsp baking soda 
1 1/2 tsp vinegar 


For the frosting:  
2 1/2 cups icing sugar 
3 tbsps butter 
4oz cream cheese 


Preheat the oven to 170°C 
Put the butter and the sugar in a mixer and beat on medium speed until light and fluffy and well mixed. Slowly add the egg and beat until everything is well incorporated. 
In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. 
Slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added.  
Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. 
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.  
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.  


Meanwhile for the cream cheese frosting: Beat the icing sugar and butter together until well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny. 
When the cupcakes are cold, spoon over the cream cheese frosting on top. 


 Voila!

9 comments:

  1. :) I feel like a proud mother! Hehe!
    Love it! The blog and the cupcakes of course! Yum yum! I ate so much, I smell like a cupcake! Which is not bad at all :D

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  2. Heyyy!! I've been craving a red velvet cupcake for so long now! Megha, you speak right to my heart. These look so good and I love the writing :)

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  3. hahahahah..meghhhaaa!! Im eating with my eyes and am happy :) dedicate a chocolate/ caramel one for me :P

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  4. Fantastico! Next post on a choco fix?

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  5. hey Megha,

    buttermilk used in this recipe is the one which we get when we churn butter from cream ?

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    1. Hey!
      Buttermilk here is basically milk mixed with vinegar. For 1 cup of milk add 1 tbsp of vinegar and let it stand for 5 mins.

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  6. what can be used as a substitute for cream cheese?

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    1. I haven't really experimented with cream cheese substitutes but puree'd cottage cheese(paneer) can be used. If you try this do let me know how it turns out. If you're looking for a substitute for the frosting you can use butter-cream(1cup icing sugar; 2tbsps butter and 1ybsp milk) instead. Thanks!

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    2. in-laws are pure vegetarians so a eggless version of this recipe as well if its not much of a trouble :)

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