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S1 Book Sample

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4 views3 pages

S1 Book Sample

S1 book sample

Uploaded by

aye5hachud4ary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The Best Red Velvet Cupcakes

This Valentine’s day, make these gorgeous red velvet cupcakes! The
cupcakes are incredibly soft, moist and are frosted with the best cream
cheese frosting that just melts in your mouth! The perfect treat for your
loved ones!

PREP: COOK: TOTAL:


15 MINUTES 20 MINUTES 35 MINUTES

Ingredients
F O R R E D V E LV E T C U P C A K E S
163 g (1 1/4 cup) Plain flour/all-purpose flour
1 tbsp (6 g) unsweetened cocoa powder
57 g (1/4 cup) Unsalted butter, softened to room temperature
70 g (1/3 cup) vegetable oil
120 g (1/2 cup) buttermilk
1/2 tsp white vinegar
1/4 tsp salt
1 tsp vanilla extract
150 g (3/4 cup) granulated sugar
2 eggs (UK-medium size) (weight without shell = 100 g), at room
temperature
1/2 tsp baking soda
3/4 - 1 tsp Red food gel colour
FOR CREAM CHEESE FROSTING
113 g (1/2 cup) Unsalted butter softened to room temperature
226 g Cold Cream cheese (straight from the fridge)
1/2 tsp Vanilla extract
1 tsp lemon juice
195 g (1 + 1/2 cup) Icing sugar/powdered sugar, sifted

Instructions
F O R R E D V E LV E T C U P C A K E S
1. Preheat the Fan oven to 150C/302F (For a conventional oven,
:
170C/338F). Take a 12 cup muffin tin and line it with cupcake liners. Set
aside.
2. In a medium bowl, sift together cocoa powder, plain flour/all-purpose
flour, salt and baking soda. Whisk them to mix well and set aside.
3. In a large mixing bowl, add unsalted softened butter and white
granulated sugar, beat them until light and fluffy by using an electric
hand mixer or a stand mixer (for about two minutes).
4. Now add the eggs one at a time and beat after each addition until
well combined. Scrape down the sides and bottom of the bowl as
needed. Add oil and vanilla extract, and beat until well combined.
Then add vinegar, and mix again until combined.
5. Add in dry ingredients and buttermilk. Alternate these 2 ingredients,
starting with dry ingredients and ending with dry ingredients. Beat on
low after each addition until it is combined (avoid over-mixing).
6. Add red gel food colour according to your colour preference. First,
add 1/2 tsp of gel colour or add more to reach the desired colour and
mix to combine. I added 3/4 tsp of food colour here.
7. Take a 12 cup muffin tin and line it with cupcake liners. Divide the
batter into 12 cupcake liners, using an ice cream scoop. Each liner
should be 2/3 full with the filling. Bake in the preheated fan oven at
150C/302F (For a conventional oven, 170C/338F) for 20-22 minutes or
until a toothpick inserted in the centre comes out clean. Leave on a
wire rack to cool completely.
FOR CREAM CHEESE FROSTING
1. Cream the softened butter on medium speed (with a hand mixer or
stand mixer) until smooth and light in colour (about 2-3 minutes).
2. Add in the vanilla extract and 1 cup of icing sugar/powdered sugar
(sifted). Mix with a spatula then beat on low speed until well
combined, scrape the bottom and sides of the bowl as needed.
3. Take out the COLD cream cheese straight from the fridge, shift to a
small bowl, add in the lemon juice, then give it a good mix using a
spoon or a hand mixer then add in the above butter mixture. Beat it
until combined and fluffy.
4. Then add the remaining icing sugar/powdered sugar, and beat until
fluffy and well combined. Be careful, not to overbeat the frosting as it
becomes runny. Use it right away.

A S S E M B LY
1. Fill the piping bag with cream cheese frosting. You can use any
nozzle of your choice. I used here 1 M piping nozzle. Make swirls of
:
frosting onto the cupcakes. Enjoy them right away or pop them in the
fridge to chill.
:

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