Moist legit! RED VELVET CUPCAKES!
Red Velvet Cupcake
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
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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