I love red velvet cake/pastry/cupcake. Unfortunately, I am yet to find a bakery in Gurgaon which has this. No kidding... Binge, L'Opera, Taj Vivanta etc do not have it. How I miss Rolling Pin at R City Mall, Ghatkopar. I was addicted to their red velvet pastry. Sure, Choco La does have it but it is a little hard.
While reading this month's Femina I came across the recipe for this by Pooja Dhingra (of Le 15 Patisserie fame) and decided to make it this weekend.
What I like about Red velvet is that it is not too sweet... and the cream cheese frosting complements it so well. Unlike a regular pastry which has sweet cake and a sweeter frosting.
Makes 5-6 cupcakes.
Ingredients:
For the cupcakes:
- 55 gm butter
- 150 gm caster sugar
- 1 egg
- 1 tbsp red food coloring (do not use the gel color, use the liquid color)
- 1 tbsp unsweetened cocoa
- 1/2 tsp vanilla essence
- a pinch of salt
- 100 gm yoghurt
- 120 gm flour (maida)
- 1/2 tsp cider vinegar
- 1/2 tsp baking soda
For the cream cheese frosting:
- 125 gm cream cheese, cold (I used the one from Britannia... it is so much cheaper)
- 50 gm butter, at room temperature
- 1 tsp lemon zest
- 300 gm icing sugar, sifted
I was not very accurate with the measurements because I don't have the measuring cups. Weird, I know but I have not baked in a long time. Will definitely buy them now. In fact I just realized that I forgot to add vinegar and baking soda yet the cupcakes turned out fine. And thats why I prefer making cupcakes, unlike a cake where measurements are very important.
Method:
- Preheat oven to 180 degrees celsius. Line 6 cupcake tin with liners
- In a large bowl, on the medium speed of an electric mixer, cream butter and caster sugar till light and fluffy, for about 5 minutes. Add the egg and beat well.
- In a small bowl, whisk together red food coloring, cocoa and vanilla essence. Add to the batter and beat well
- In a measuring cup, stir the salt into the yoghurt and whisk well. Beat into the batter. Add flour and beat until flour just disappears into the batter.
- In a small bowl, stir together vinegar and baking soda. Add to the batter and mix well. Pipe batter into the cupcake liners till 3/4th full. Bake for 20 mins till a skewer comes out clean
- To make frosting, beat the cream cheese and butter together till smooth. Add lemon zest and beat. Gradually add icing sugar, one cup at a time, beating continuously till smooth and creamy.
- Cover and refrigerate frosting for 2-3 hours before piping on to cupcakes.
Yummilicios red velvet cupcakes are ready.
While reading this month's Femina I came across the recipe for this by Pooja Dhingra (of Le 15 Patisserie fame) and decided to make it this weekend.
What I like about Red velvet is that it is not too sweet... and the cream cheese frosting complements it so well. Unlike a regular pastry which has sweet cake and a sweeter frosting.
Makes 5-6 cupcakes.
Ingredients:
For the cupcakes:
- 55 gm butter
- 150 gm caster sugar
- 1 egg
- 1 tbsp red food coloring (do not use the gel color, use the liquid color)
- 1 tbsp unsweetened cocoa
- 1/2 tsp vanilla essence
- a pinch of salt
- 100 gm yoghurt
- 120 gm flour (maida)
- 1/2 tsp cider vinegar
- 1/2 tsp baking soda
For the cream cheese frosting:
- 125 gm cream cheese, cold (I used the one from Britannia... it is so much cheaper)
- 50 gm butter, at room temperature
- 1 tsp lemon zest
- 300 gm icing sugar, sifted
I was not very accurate with the measurements because I don't have the measuring cups. Weird, I know but I have not baked in a long time. Will definitely buy them now. In fact I just realized that I forgot to add vinegar and baking soda yet the cupcakes turned out fine. And thats why I prefer making cupcakes, unlike a cake where measurements are very important.
Method:
- Preheat oven to 180 degrees celsius. Line 6 cupcake tin with liners
- In a large bowl, on the medium speed of an electric mixer, cream butter and caster sugar till light and fluffy, for about 5 minutes. Add the egg and beat well.
- In a small bowl, whisk together red food coloring, cocoa and vanilla essence. Add to the batter and beat well
- In a measuring cup, stir the salt into the yoghurt and whisk well. Beat into the batter. Add flour and beat until flour just disappears into the batter.
- In a small bowl, stir together vinegar and baking soda. Add to the batter and mix well. Pipe batter into the cupcake liners till 3/4th full. Bake for 20 mins till a skewer comes out clean
- To make frosting, beat the cream cheese and butter together till smooth. Add lemon zest and beat. Gradually add icing sugar, one cup at a time, beating continuously till smooth and creamy.
- Cover and refrigerate frosting for 2-3 hours before piping on to cupcakes.
Yummilicios red velvet cupcakes are ready.
