Skip to main content
logo
Food Advertising by

Red velvet cupcakes ~ Happy 2012



Red velvet cupcakes were what I made to usher in 2012.  These crimson red cute little cupcakes were soft and moist and everyone liked the vibrant colour, just right for the New Year.  As my family members were not fond of cream or cheesy icing of any sort, I resorted to using good old icing sugar to spice up and give a contrasting colour to these cupcakes.





















Recipe for Red velvet cupcakes  (Makes 12)



Ingredients
  • 125 gm plain flour, sifted twice
  • 1  Tbsp cocoa/chocolate powder
  • 1/4  tsp baking powder
  • 1/4  tsp salt
  • 1/2  cup buttermilk
  • 1  Tbsp red colouring
  • 1/4  cup or 57 gm butter
  • 90 gm sugar
  • 1 egg
  • 1/2  tsp vanilla
  • 1/2  tsp white distilled vinegar
  • 1/2  tsp bicarbonate of soda
  • Icing sugar for decoration (optional)
 Method

 1.  Mix the buttermilk with the red colouring thoroughly, set aside.
 2.  Sift the flour twice, then sift in the chocolate powder, baking powder
      and salt, mix well.  Set aside.

 3.  Cream the butter, sugar till light and creamy.  Add in the egg and
      vanilla.
 4.  Add in the buttermilk mixture alternatively with the sifted flour,
      starting with flour and ending with flour.
 5.  Combine vinegar with the bicarbonate of soda, once mixture fizzles
      quickly add into the batter.  Mix thoroughly.
 6.  Scoop the batter into the paper lined patty tins, smooth the surface.
 7.  Bake in a preheated oven @ 180 deg C for 18 to 20 mins.  Test
      with a skewer till it comes out clean.
 8.  Leave cupcakes in tin for about 5 mins. before removing and cooling completely
      on a wire rack.

Note :  To make Buttermilk -  Put 1/2 Tbsp of  lemon/lime juice or vinegar into a measuring cup.  Then add in enough milk to make up 1/2 cup.  Stir and let stand for 10 mins.


Wishing All my readers and friends a great
New Year
filled with lots of good health, wealth, harmony and Joy!

Comments

  1. Happy new year to you too Cheah, those cupcakes certainly look festive and very apt to usher in the new year:)

    ReplyDelete
  2. Happy New Year Cheah!! Wish you good health, plenty of joy and happiness.

    ReplyDelete
  3. This comment has been removed by a blog administrator.

    ReplyDelete
  4. Have a sweet 2012!! All the best in the new year :) The cupcakes look delicious!

    ReplyDelete
  5. Jeannie
    Happy New Year to you too. Yes, because of the colour.

    ICook4Fun
    Best wishes for a Happy New Year to you and your family too.

    Yarn Hobbit
    Thanks for visiting. Must admit that they were delicious.

    Torviewtoronto
    Thank you. Happy New Year to you and your family too.

    Smoky Wok
    Yes, a sweet 2012 to you and your family too.

    ReplyDelete
  6. Happy New Year to you and your family! The cupcakes looks wonderful, perfect for any occasion! Wish you a wonderful 2012!

    ReplyDelete
  7. Happy New year to you too Cheah, i made this cupcakes for my god parents, urs looks more beautiful :)

    ReplyDelete
  8. These crimson red cupcakes look so tempting!

    ReplyDelete
  9. What a sweet way to welcome the new Year :) Your red velvet cuppies look delicious. It would taste good with the cheese icing but I guess it is much healthier eating it this way :)
    Have a wonderful new year!

    ReplyDelete
  10. hi cheah, these red velvet cupcakes sure bring lots of happiness and prosperous to you and your family, very " ang"..Happy New Year!!

    ReplyDelete
  11. Wishing you a happy and prosperous new year! Love your red velvet cake....perfect for ushering in the new year!

    ReplyDelete
  12. Ann
    Will certainly look forward to your post.

    kitchen flavours
    Thank you. Best wishes to you as well.

    Ananda
    Thank you. Looks don't count as much as the taste.

    Angie
    Thank you.

    Elin
    Yes, more healthy and less work.

    Lena
    Yes, hope so. I only want good health!

    Marymoh
    Thank you. Hope you'll try making them soon.

    ReplyDelete
  13. so coincidence, my 1st post of 2012 also red velvet cupcake, hehehe..I'm thinking to bake a big one for coming Pai Tin Kong, Ang Ang sure mother will like it ^_^

    ReplyDelete
  14. Cheah, love how you lined the papers. They look so pretty. And the cupcakes look as delicious.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…