Moist legit! RED VELVET CUPCAKES!
Resep
Moist Red Velvet Cupcakes with Cream Cheese Frosting
Bahan
Cream cheese frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat dan siapkan loyang cupcake beserta paper cupnya.
- Kocok mentega tawar yang dingin tetapi tidak keras bersama gula pasir, brown sugar, garam dan vanilla extract.
- Kocok terus sampai adonan mentega berwarna pucat, ringan dan mengembang.
- Masukkan telur satu per satu dengan jeda sekitar 1 menit di setiap telur, kocok sampai teremulsi sempurna.
- Masukkan pewarna makanan merah sedikit demi sedikit sampai warnanya sesuai keinginan.
- Ayak tepung kue, cokelat bubuk, baking soda dan baking powder ke dalam adonan.
- Tuang yoghurt ke dalam adonan.
- Aduk dulu dengan spatula supaya tepungnya tidak beterbangan, lalu lanjutkan dengan mikser kecepatan rendah hanya sampai rata. Jangan diaduk terlalu lama supaya kuenya tidak keras.
- Tuang adonan ke dalam paper cup sampai tiga perempat penuh, kira-kira 45 sampai 50 gr per cup.
- Panggang di oven 170 derajat selama 22 sampai 24 menit, lalu dinginkan sepenuhnya.
- Untuk frostingnya, kocok mentega tawar bersama vanilla extract dan setengah bagian gula halus sampai putih pucat, kaku dan mengembang.
- Di wadah lain, aduk cream cheese suhu ruang dengan sisa gula halus hanya sampai lembut dan tidak ada gumpalan, jangan sampai mengembang.
- Gabungkan adonan cream cheese ke dalam butter cream lalu aduk hanya sampai rata supaya frostingnya tidak pecah.
- Masukkan frosting ke dalam plastik segitiga yang sudah dipasangi piping tip.
- Hancurkan satu cupcake dengan chopper atau blender sampai menjadi remahan halus untuk taburan.
- Semprotkan frosting melingkar di atas cupcake yang sudah dingin, lalu taburi dengan remahan kue tadi.
Ingredients
Cream cheese frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C and line a cupcake pan with paper cases.
- Beat the unsalted butter, which should be cold but not hard, with the granulated sugar, brown sugar, salt and vanilla extract.
- Keep beating until the butter mixture is pale, light and fluffy.
- Add the eggs one at a time with about a minute between each one, beating until fully emulsified.
- Add the red food colouring a little at a time until you reach the colour you want.
- Sift the cake flour, cocoa powder, baking soda and baking powder into the batter.
- Pour in the yoghurt.
- Fold first with a spatula so the flour does not fly out, then mix on low speed just until combined. Do not overmix or the cake will turn out tough.
- Fill the paper cases about three quarters full, roughly 45 to 50 g each.
- Bake at 170 C for 22 to 24 minutes, then let the cupcakes cool completely.
- For the frosting, whip the unsalted butter with the vanilla extract and half of the icing sugar until pale white, stiff and fluffy.
- In a separate bowl, mix the room temperature cream cheese with the remaining icing sugar just until smooth and lump free, without aerating it.
- Combine the cream cheese mixture into the buttercream and mix only until even so the frosting does not split.
- Transfer the frosting into a piping bag fitted with a piping tip.
- Blitz one cupcake in a chopper or blender until it becomes fine crumbs to use as topping.
- Pipe the frosting in a swirl on top of the cooled cupcakes, then sprinkle over the cake crumbs.
Cook Mode
Resep
Moist Red Velvet Cupcakes with Cream Cheese Frosting
Moist legit! RED VELVET CUPCAKES!
Moist legit! RED VELVET CUPCAKES!
Bahan
Cream cheese frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat dan siapkan loyang cupcake beserta paper cupnya.
- Kocok mentega tawar yang dingin tetapi tidak keras bersama gula pasir, brown sugar, garam dan vanilla extract.
- Kocok terus sampai adonan mentega berwarna pucat, ringan dan mengembang.
- Masukkan telur satu per satu dengan jeda sekitar 1 menit di setiap telur, kocok sampai teremulsi sempurna.
- Masukkan pewarna makanan merah sedikit demi sedikit sampai warnanya sesuai keinginan.
- Ayak tepung kue, cokelat bubuk, baking soda dan baking powder ke dalam adonan.
- Tuang yoghurt ke dalam adonan.
- Aduk dulu dengan spatula supaya tepungnya tidak beterbangan, lalu lanjutkan dengan mikser kecepatan rendah hanya sampai rata. Jangan diaduk terlalu lama supaya kuenya tidak keras.
- Tuang adonan ke dalam paper cup sampai tiga perempat penuh, kira-kira 45 sampai 50 gr per cup.
- Panggang di oven 170 derajat selama 22 sampai 24 menit, lalu dinginkan sepenuhnya.
- Untuk frostingnya, kocok mentega tawar bersama vanilla extract dan setengah bagian gula halus sampai putih pucat, kaku dan mengembang.
- Di wadah lain, aduk cream cheese suhu ruang dengan sisa gula halus hanya sampai lembut dan tidak ada gumpalan, jangan sampai mengembang.
- Gabungkan adonan cream cheese ke dalam butter cream lalu aduk hanya sampai rata supaya frostingnya tidak pecah.
- Masukkan frosting ke dalam plastik segitiga yang sudah dipasangi piping tip.
- Hancurkan satu cupcake dengan chopper atau blender sampai menjadi remahan halus untuk taburan.
- Semprotkan frosting melingkar di atas cupcake yang sudah dingin, lalu taburi dengan remahan kue tadi.
Ingredients
Cream cheese frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C and line a cupcake pan with paper cases.
- Beat the unsalted butter, which should be cold but not hard, with the granulated sugar, brown sugar, salt and vanilla extract.
- Keep beating until the butter mixture is pale, light and fluffy.
- Add the eggs one at a time with about a minute between each one, beating until fully emulsified.
- Add the red food colouring a little at a time until you reach the colour you want.
- Sift the cake flour, cocoa powder, baking soda and baking powder into the batter.
- Pour in the yoghurt.
- Fold first with a spatula so the flour does not fly out, then mix on low speed just until combined. Do not overmix or the cake will turn out tough.
- Fill the paper cases about three quarters full, roughly 45 to 50 g each.
- Bake at 170 C for 22 to 24 minutes, then let the cupcakes cool completely.
- For the frosting, whip the unsalted butter with the vanilla extract and half of the icing sugar until pale white, stiff and fluffy.
- In a separate bowl, mix the room temperature cream cheese with the remaining icing sugar just until smooth and lump free, without aerating it.
- Combine the cream cheese mixture into the buttercream and mix only until even so the frosting does not split.
- Transfer the frosting into a piping bag fitted with a piping tip.
- Blitz one cupcake in a chopper or blender until it becomes fine crumbs to use as topping.
- Pipe the frosting in a swirl on top of the cooled cupcakes, then sprinkle over the cake crumbs.
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