Red Velvet Cupcakes

Hello!

I know it has been a very long time since the last post but now that blog finally has YouTube channel, the posts should be more frequent. Today’s recipe is one of my favourites, it’s the Red Velvet Cupcakes, yeey! As I mentioned in my very first post, Red Velvet is one of the world’s most popular flavours; it’s a bit chocolaty, very vanillary, slightly salty but also sweet: it’s a bit of everything and it's incredibly delicious!  So without further ado, let’s get cooking!

You'll need: 

For the cupcakes: (10-12 cupcakes)

• 100g sugar
• 100g butter (at room temperature)
• 2 eggs
• 1 tsp vanilla extract 
• 140g flour
• 10g Cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• A pinch of salt 
• 45ml Buttermilk
• 1t tsp White Vinegar
• 2 tsp Red food coloring

For the frosting:

• 100g Chantilly cream powder
• 150ml milk (always reduce the amount of milk described on the box) 
• 120g cream cheese 

Let's start:

Step 1: Bake the cupcakes:

1. Preheat your oven on 160°C and put the cupcake liners on a baking tray.
2. Sift in the dry ingredients together: flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine.
3. In a bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar on until it gets light and creamy and then add the eggs one at a time mixing well in between each. Then add the vanilla extract and mix again.
4. In a small cup, combine the buttermilk, vinegar and the food colouring and then add them to the batter. Mix again on high speed for few seconds.
5. Fill in the cupcake liners with batter to the 2/3 and bake them for about 10-15 min until when a toothpick is inserted into the centre of a cupcake, it comes out dry.
6. Let them cool completely before frosting them.

Step 2: Prepare the frosting:

• Pour the milk on the Chantilly cream powder and whipped it on high speed until it gets firm and fluffy.  Then, add the cream cheese and mix it again until it’s well incorporated. 
• Place the frosting in the fridge until you're ready to use it.

Step 3: The fun part: decoration:

• Fill a piping bag, fitted with a star nozzle, with the frosting and pipe it on the cupcakes.
•  Take one of the cupcakes (you’re least favourite or the smallest) and crumble it then use it to decorate the cupcakes, or you could just skip this part.

Thank you for stopping by and I really hope you'll give this recipe a try!

Bon Appétit

Lemon Raspberry Cupcakes

Hey there!! I'm finally back and if you are looking for sweetness with a taste of sour magic then Lemon Raspberry Cupcakes are the thing for you! The mix of lemon and berries make it so moist and full of flavour that would blow your mind away, so let’s get cooking!

You'll need: 

For the cupcakes: (10-12 cupcakes)

• 130g flour
• 90g sugar
• 100g butter (at room temperature)
• 1 tsp baking powder
• A pinch of salt 
• Lemon zest
• 2 eggs
• ½  tsp vanilla extract 
• 2 tbsp milk
• 2 tbsp to taste fresh lemon juice
• Frozen  raspberries

For the frosting:

• 75g Chantilly cream powder
• 150ml milk (always reduce the amount of milk described on the box) 
• Lemon juice and zest 

Let's start:

Step 1: Bake the cupcakes:

1. Preheat your oven on 180°C and put the cupcake liners on a baking tray.
2. In a bowl of an electric mixer fitted with the paddle attachment, sift in together the dry ingredients: flour, baking powder and salt. Then add the butter, sugar, lemon zest and the eggs. Mix everything on a medium speed until well combined. 
3. In a small cup, combine the milk, vanilla extract and the lemon juice and then add them to the batter. Mix again on high speed for few seconds.
4. Break the frozen raspberries, coat them with some flour then add it to the batter and mix until well incorporated. 
5. Fill in the cupcake liners with batter to the half and bake them for about 15-20 min until when a toothpick is inserted into the centre of a cupcake, it comes out dry.
6. Let them cool completely before frosting them.

Step 2: Prepare the frosting:

• Pour the milk on the Chantilly cream powder and whipped it on high speed until it gets firm and fluffy.  Then, add the lemon zest and juice and mix it again until it’s well incorporated. 
• Place the frosting in the fridge until you're ready to use it.

Step 3: The fun part: decoration:

• Fill a piping bag, fitted with a star nozzle, with the frosting and pipe it on the cupcakes. You can add some raspberries and/or lemon on the top, it’s up to you! 

Thank you for stopping by and I really hope you'll give this recipe a try!

Bon Appétit