oh lo & behold !
happy birthday Ginger Ho !
these were baked for your surprise show...
red velvet cuppycakes - hello !
it's my dear friend - Ginger Ho's birthday. decided to bake him some pretty red velvet cuppycakes for his birthday. excitedly I dive head into the first red velvet cuppycakes that I baked (sometime last year, Red Velvet Cuppycake A) ! got too ambitious; reduced the sugar by 50%, & substituted the oats with wholemeal flour which I blended before mixing them into the batter. well.... voila, instead of red velvet cuppycakes, I got red velvet huat kueh (called Fortune Cake in Chinese). well, the result was disappointing...& I wouldn't want to serve these hard cuppycakes to Ginger Ho for his birthday!
so I had to attempt another batch (Red Velvet Cuppycakes B) & the recipe came from my other 2 attempts at velvet cuppycakes. the 2nd batch was decent and the oatsy texture sets it apart from the other red cuppycakes that you'd get out there. but if you're not a fan of oats, by all means skip the oats !
Red Velvet Cuppycakes (B) :
Makes 12 big
Ingredients (Cakes)
- Plain flour, 150g
- Oats, 50g (i used 35g instant & 15g rolled)
- Baking powder, 1 teaspoons
- Salt, a pinch
- Cocoa powder, 2 tablespoons, sifted
- Red food colouring, 1 tablespoon
- Butter, unsalted, 125g, softened at room temperature
- Sugar, 150g
- Egg, 1
- Buttermilk, 1/2 cup (120ml)
*i didn't have it on hand so i just use 1/2 cup lowfat milk + 1/2 tablespoon of white vinegar (you may use lemon juice as well) & let it sit for 5 minutes. works just as well!
- Distilled vinegar, 1/2 teaspoon
- Baking soda, 1/2 teaspoon
- Milk, low fat, 20ml
Ingredients (Cakes)
- Plain flour, 150g
- Oats, 50g (i used 35g instant & 15g rolled)
- Baking powder, 1 teaspoons
- Salt, a pinch
- Cocoa powder, 2 tablespoons, sifted
- Red food colouring, 1 tablespoon
- Butter, unsalted, 125g, softened at room temperature
- Sugar, 150g
- Egg, 1
- Buttermilk, 1/2 cup (120ml)
*i didn't have it on hand so i just use 1/2 cup lowfat milk + 1/2 tablespoon of white vinegar (you may use lemon juice as well) & let it sit for 5 minutes. works just as well!
- Distilled vinegar, 1/2 teaspoon
- Baking soda, 1/2 teaspoon
- Milk, low fat, 20ml
Ingredients (Cream Cheese Frosting)
- ½ cup (90g) margarine
- 230g cream cheese
- 1 cup icing sugar
Methods (Cake)
1. Preheat oven to 180ºC.
2. Line a 12-hole muffin tin with paper cases.
3. Sift the flour, baking powder and salt in a medium bowl and stir in the oats.
4. In a small bowl, mix the sifted cocoa powder and colouring until it forms a paste, set aside.
5. Cream the butter until smooth, gradually add in the sugar and beat for 3 minutes to form a light & fluffy mixture.
6. Beat the egg into the red-cocoa paste and pour it into the butter-mix together with the low-fat milk, creaming till smooth.
7. Fold in 1/3 of the flour-mix and add 1/2 of the buttermilk, beating well.
8. Fold in another 1/3 of flour-mix and add the remaining buttermilk, beating well.
9. Fold in the last of the flour-mix and add in the vinegar and baking soda, beating well for 2 minutes.
10. Spoon the mixture into the muffin cases till 2/3 filled.
11. Bake for 20 minutes or until the skewer comes out clean.
12. Cool in tin for 10 minutes before transferring to cool on a wire rack.
1. Preheat oven to 180ºC.
2. Line a 12-hole muffin tin with paper cases.
3. Sift the flour, baking powder and salt in a medium bowl and stir in the oats.
4. In a small bowl, mix the sifted cocoa powder and colouring until it forms a paste, set aside.
5. Cream the butter until smooth, gradually add in the sugar and beat for 3 minutes to form a light & fluffy mixture.
6. Beat the egg into the red-cocoa paste and pour it into the butter-mix together with the low-fat milk, creaming till smooth.
7. Fold in 1/3 of the flour-mix and add 1/2 of the buttermilk, beating well.
8. Fold in another 1/3 of flour-mix and add the remaining buttermilk, beating well.
9. Fold in the last of the flour-mix and add in the vinegar and baking soda, beating well for 2 minutes.
10. Spoon the mixture into the muffin cases till 2/3 filled.
11. Bake for 20 minutes or until the skewer comes out clean.
12. Cool in tin for 10 minutes before transferring to cool on a wire rack.
Methods (Frosting)
1. Cream the butter and cream cheese.
2. Add in the icing sugar and whizz till smooth.
3. Spread/pipe onto red velvets.
How was it?
Cake - very fluffy & light..the oats gave a bit of a gritty taste (i love it). A little too crumbly for the cake - if you'd like a more compact cupcake, add 25% more flour. Frosting - good. the cheesy & buttery flavour have the right balance, sweetness was alright (I did cut it down from the original recipe). a frosting recipe to keep.
Better it up!
- Reduce the sugar in the cake to 125g.
Cake - very fluffy & light..the oats gave a bit of a gritty taste (i love it). A little too crumbly for the cake - if you'd like a more compact cupcake, add 25% more flour. Frosting - good. the cheesy & buttery flavour have the right balance, sweetness was alright (I did cut it down from the original recipe). a frosting recipe to keep.
Better it up!
- Reduce the sugar in the cake to 125g.
The Verdict
Happy Birthday Ginger Ho !
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