Not as healthy as the previous banana cake but just as delicious , more delicious to be honest but dont we all need to indulge ourselves in these sweet desserts sometimes..or perhaps most of the times :) Joyce, Zoe and myself have agreed to make these red velvet cupcakes, a choice made by Zoe for our bake along. I know these cupcakes don't look red to you. Reason is because I used a red yeast powder for its colouring. I just happened to come across this red yeast powder at a bakery supplier shop here when i was about to start making my red velvet cupcakes then. I asked the lady, " what's this for?" and she told me that it can be used for making red velvet cupcakes and fatt koh as a substitution for red colouring. Actually i have no problem using red colouring for my red velvet cupcakes but since she said that, i thought i might just try that. This powder is obtained through red yeast rice , which served as a dietary staple for some people. It can also be an ingredient in making certain food sauces, food colouring and rice wine. In Chinese traditional medicine, it is also believed that it aids in improving poor blood circulation and indigestion.
|red yeast powder|
|I did these cupcakes using 2 tbsp of red yeast powder. I added another extra 1 tbsp for some remaining batter, about 2 cupcakes to see the difference. Left : with 3 tbsp red yeast powder , Right: with 2 tbsp red yeast powder|
The addition of red yeast powder does not affect the taste of the cake but it's difficult to bring out the red colour as the batter is dark after adding in the cocoa powder. After several days, i went back to the shop and the lady told me that she tried without putting in the cocoa powder and it came out pink, so it's more like a vanilla taste pink cupcake.
|The cake is fluffy.The toppings are some cake crumbs from one cupcake mixed with some cookies crumbs|
Recipe ( from ILove.ICook.IBake, adapted from Sweet Peas Kitchen , with little changes )
makes around 10 cupcakes
156gm cake flour, sifted
1 tbsp cocoa powder
1/2 tsp salt
1/2 + 1/4 cup vegetable oil
1 large egg
1-2 tbsp regular red food colouring ( i used 2 tbsp of red yeast powder)
1/2 tsp vanilla extract
1/2 cup buttermilk
1/2 + 1/4 tsp baking soda
1tsp distilled wine vinegar ( i used apple cider vinegar)
Cream Cheese Frosting
56gm butter, room temperature
3 oz cream cheese, room temperature
2 cups icing sugar, sifted
3/4 tsp vanilla extract
Method for cream cheese frosting : beat butter and cream cheese with electric mixture until fluffy, add in vanilla , gradually add in icing sugar and beat till creamy.
Method for cupcakes:
1. Preheat oven to 350F/177C. Line muffin pan with paper liners. Whisk together cake flour, cocoa powder and salt.
2.Using electric mixer, whisk sugar and oil until combined. Add in the egg , beat till well combined, scraping down the sides of the bowl. Mix in red colouring and vanilla.
3.Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk, whisking well after each. Stir together the baking soda and vinegar in a small bowl ( it will foam), add mixture to the batter and mix on medium speed for 10 seconds.
4.Divide batter evenly among lined cups and bake for 20 minutes or until cake tester inserted in comes out clean. Let cupcakes cool down before frosting.
Now here is something exciting that i would like to share with you regarding our bake along. We are starting a blog hop event for our bake along, starting with the coming next bake along which is lemon poppy seed cake. I believe that many of you have seen blog hops events in some of the blogs you visit. We will be sharing the same linky list when you join in the event for participation. You do your normal post, linking it back to one of the hostess blog, grab the linky code and place it on your blog. You will see the same list or entries appearing on your blog, at the same time getting to know each other and see each other bakes. For rules and regulations, kindly please refer here