Sunday, 22 November 2009
red velvet cake, AGAIN!
well, i personally like the martha stewart's recipe for red velvet cake but i gave this hummingbird bakery's recipe a shot after read my friend's (who used to live in london where hummingbird bakery located) facebook status saying that she's missing hummingbird bakery red velvet cake. i've read that hummingbird bakery's red velvet cake is pretty famous in london and i
actually wanted to visit the bakery when i was in london, but alas, it wasnt the nicest trip and one thing led to another and no hummingbird bakery for me :( :(
so i browsed the net and found the recipe from joy the baker who declared that this's her favorite red velvet cake recipe. oh, how i wish i bought the book.
so i bake them. when i was in front of the fridge and found a cup of cream cheese, the idea of making black bottom cupcake passed and another idea of 'why not red velvet bottom cupcakes' came.
oh yes! red velvet and cream cheese are match made in heaven and cream cheese frosting is kinda so-yesterday.
so here it is, red velvet bottom cupcakes. NICE! YUMMY! may i say i like these cupcakes better than the cake. though the center was a bit soggy but still, NICE!
i baked the cake the next day. i like it but..errr..noo.. i like martha better :D
hummingbird bakery red velvet cake from joy
8 Tablespoons unsalted butter, at room temperature
1 1/2 cup sugar
5 Tablespoons unsweetened cocoa powder
4 Tablespoons red food coloring mixed with 2 Tablespoons water
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar
Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch round cake pans. Set aside.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.
cream cheese whipped frosting
4 oz cream cheese
1 cup sugar (you may adjust the sugar)
250 ml whipping cream
whip the whipping cream with sugar then mix it with softened cream cheese.
cream cheese filling for the red velvet bottom cupcakes from deb
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.