Red Velvet Cupcake with Cream Cheese Frosting

I baked my favourite Red Velvet Cupcake again- using a different recipe. I love Red Velvet Cupcake but i can’t seem to get it right. My first few attempts ended up with a slightly dry texture and a hard top.Fortunately, the red velvet cupcake this time round is soft moist and fluffy. The chocolate ganache is baked right into the mix.  I really love this cake. It tastes good even without the cream cheese frosting.  Ever since my Chocolate Cupcake with Peanut Butter Filling , i’ve been hooked onto making filling cupcakes. Needless to say, i filled these red velvet cupcakes with cream cheese filling and top them with cream cheese frosting. If you aren’t a cream cheese lover, you probably want to forgo the cream cheese filling. That is because this cupcake is a really rich and heavy. Some may love it, some may find it too overwhelming. Again, it depends on individual preference. I have a problem with my cream cheese frosting. I have never succeeded making a good frosting that is able to hold it’s shape. Oh well, this time’s is better than the previous times but it certainly can be improved! I used a cherry red food colouring. The colour is too mild and it looked more brown rather than red. Get a deeper red food colouring.

Ingredients ( Makes 6 big cupcakes- Adapted from Basil kitchen )
Dry Batter Ingredients

106.6g sifted cake flour
133g sugar
2/3 TBSP unsweetened cocoa powder
2/3 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt

Wet Batter Ingredients

 1/3 cup buttermilk
1 large egg
1/3 cup sunflower seed oil
1/2 TBSP red food coloring
1/3 tsp pure vanilla extract
1/3 tsp distilled white vinegar

Chocolate Ganache

28.75g  bittersweet chocolate baking bar
20.8g heavy cream

Cream Cheese Frosting (makes 4 cups)
2oz Philadelphia cream cheese, softened
1/4 cup salted butter, softened
1/2 tsp pure vanilla extract •
2 cups sifted confectioners powdered sugar •
1/2 TBSP heavy whipping cream, very cold

Directions
  1. Make Red Velvet Cupcakes: Line cupcake pan(s) with cupcake liners. Adjust oven rack to middle position. Preheat oven to 180° C.
  2. Using a stand mixer or electric handheld mixer, mix all dry batter ingredients together in a large mixer bowl. In a separate large bowl, mix together all wet ingredients on low.
  3. To make chocolate ganache, coarsely chop Ghirardelli chocolate bar. Melt chocolate with heavy cream in a glass bowl in the microwave on the lowest setting, stirring thoroughly every 30 seconds until smooth. If there are just a few lumps left, don’t nuke it again, just keep stirring and they’ll melt right in. Add chocolate ganache to wet mix and blend with mixer.
  4. Add wet ingredients to dry ingredients 1/3 at a time, mixing in between on low setting. Mix until batter is smooth.
  5. Fill cupcake liners 3/4 full with batter, evenly distributing to all liners. Place pans in oven and bake for about 18-20 minutes, or until toothpick comes out clean from center of cupcake. Remove pans from oven and allow cupcakes to cool in pan for 15 minutes. Trying to pick them up out of the pans too early may leave dents in the still soft tops and cup liners. After which, it’s best to remove cupcakes and allow them to cool completely on a wire rack or counter before frosting.

Make Cream Cheese Frosting:

  1.  Meanwhile, make cream cheese frosting. Using a stand mixer or electric handheld mixer, combine softened cream cheese and butter. Beat until well blended and smooth.
  2. Add vanilla extract. Beat well.
  3. Using flat beater attachment, add powdered sugar 1 cup at a time, beating well in between to really incorporate the sugar. This process will ensure a smooth texture.
  4. Add 1 TBSP very cold heavy whipping cream. Using whisk attachment, whisk thoroughly for fluffiness.
  5. Using a spatula, scrape frosting into a pastry bag (fits perfectly into a 16″ pastry bag). Chill in refrigerator until cupcakes have cooled completely before frosting. Chilling the frosting also helps it gain more structure when piping since we softened the cream cheese and butter earlier.

Assembly:

Using a small knife to cut out a cone in the cupcake. The trick is to insert the knife about 3/4 into the cupcake – not straight down, but at an angle towards the centre of the cupcake. Hold the knife in place and turn the cupcake, so that you will cut out a cone.

Cut off 3/4 off the cone, keeping the small round disks and snacking on the extra cones. Scoop about a teaspoon (depending on your preferred amount of filling) the cream cheese filling into the middle of the cupcakes. Replace the chocolate cake disks and press it down gently.

Use a decorating tip that’s appropriate for your cupcake size. Start from the outside and pipe full swirls going into the middle, releasing pressure right before finishing off the peak. For a nice crust on the frosting, allow cupcakes and frosting to sit at room temperature uncovered for 30 minutes

Sprinkle with some Shaved chocolate or cocoa powder.

Low Fat “Cheesecake” Trifle

Cheese sits at the top of my list all the time!! Who doesnt like Cheese?? Its Cheese!! However, it’s so sinful. On diet and craving for  some cheesecake? I’ve got it sorted for you. This Low Fat “Cheesecake” Trifle is perfect for you. One cup/serving like this is lower than 200 calories and it tasted almost like a cheesecake. I’ve gotten this idea from Laura Vitale. But i did make some slight changes to the original recipe.

Ingredients:  ( servings: 2 )

6 pieces of biscuits ( Can use any biscuits: marie / digestive biscuits etc… I use Jacob’s Weetameal biscuits)
1 tsp butter ( I simply use light butter spread)
1 can of marigold non fat yoghurt
1.5 tbsp lemon curd
Some diced strawberries ( or any fruits of your choice )

Steps:

– Crush the biscuits. Melt 1 tsp of butter and mix them together . Divide the crushed cookies between 2 trifle cups.

– Mix lemon curd and yoghurt together until smooth and place on the crushed biscuits and top with some diced strawberries.

– Refrigerate for about 1/2-1 hr before serving.

Note*: You can get ready made lemon curd from the supermarket but i couldnt find it in NTUC/ Cold Storage. You probably could try Higher end supermarkets. Hence, i made my own lemon curd. I got my lemon curd’s recipe here.  Even though the non fat yoghurt is not sweet, there is no need to add sugar to the yoghurt because the sweetness will come from the lemon curd. Best serve about 1 hr after making. Not recommended to leave the next day. My biscuits turned a little soggy the next day.  You have to scoop and eat the strawberries, yoghurt and biscuits at the same time so that it’ll taste like “Cheesecake”.

Cheddar Cheese Loaf

 

My cheddar Cheese loaf. This dough is pretty hard to work with. I dont have a kitchen aid. So i hand knead all my bread. I took probably more than an hour to knead this dough. I should have drizzled more melted cheddar Cheese on the top. It will look so beautiful.

Ingredients:

125g bread flour
3g flour improver
4g yeast
2.5g salt ( Go easy on salt because cheddar cheese cubes are salty too)
90g water

40g Walnuts ( I didnt add as i do not have)
1/2 Handful of Cheddar Cheese

beaten egg ( for brushing)
Grated Cheese n Melted Cheese

1. Combine the flour, flour improver yeast, salt and water. Knead to smooth and elastic. Put in a lightly oiled tray and ferment for about 45 mins

2. Take out fermented dough. Divide into teo equal portions. 225g each

3. Wrap loaf around the walnts and cheddar cheese cubes. Knead and punch to Oval shape. Put in a lightly oiled 6 inch mould. Proof until doubled ( 45mins-1hr)

4. Gently brush with egg glaze. Sprinkle with Grated Cheese. Place in a preheated 200 degrees celcius oven. Bake for about 20 mins. Remove from the oven.

*Wait for it to cool then cut. If not it”ll turn out like mine. kind of squashed*

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Easy Brazilian Cheesy Pops

I made these easy brazilian cheese pops over the weekend and they were a hit. I got this recipe from simply recipes. They are so easy to make. All you need are the basic ingredients and a whisk!! They were so good that I didn’t have time to take a good pictures. Ha. I couldn’t resist the temptation.

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ingredients
1 egg*
1/3 cup olive oil ( I used veg oil)
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference) ( I used mix of mozzarella and Parmesan)
1 teaspoon of salt (or more to taste)
steps
1. Preheat your oven to 200 degrees Celsius
2. Grease your mini sized muffin tin**
3. Mix all ingredients together and pour them into the muffin tin until the brim. ( I sprinkle some Parmesan cheese on top)
4. Send them into the oven for about 15-20 mins and they are ready when it’s golden brown.

Note:
*Batter can be kept up to a week.
* Watch them rise beautifully.
* Best serve hot.

I’ll def make again! Will put up a clearer picture the next time.