时间匆匆，今天已经是年十一了。虽然没有回家过年，但是透过书面子朋友们分享的照片，也感染了喜气洋洋的气息。
今天和朋友们集会时提及我懒惰了也因为健康问题，想把部落格暂时搁下，Diana第一个反应就是，“我不答应。。。不要关掉啦，懒惰了就久久做一次吧”。谢谢你，我的朋友。。谢谢你的支持。那我就久久做一次吧！
今年的农历元宵恰遇情人，可说是双喜临门。由于过两天就要去印度旅行了，所以预先给爱人老公做了情人节小蛋糕。红绒小蛋糕可爱浪漫，我家老公喜欢之极。
祝大家元宵节＋情人节快乐
Red Velvet Cupcakes:
125 grams sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons cocoa powder
57g unsalted butter, at room temperature
150g granulated sugar (I used 110g)
1 large egg
1/2 teaspoon pure vanilla extract
120 ml buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
100g cream cheese, room temperature
100g butter, room temperature
1/2 teaspoon lemon juice
90 grams icing
sugar, sifted
Red Velvet Cupcakes:
Preheat oven to 160C (fan force) and line 12 muffin tins
with paper cupcake liners. ( I only get 9 from
this recipe)
In a large bowl, sift together the flour, baking powder,
salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer,
beat the butter until soft (about 1-2 minutes). Add the sugar and beat until
light and fluffy (about 2-3 minutes). Add the egg and beat until
incorporated. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food
coloring. With the mixer on low speed, alternately add the flour mixture
and buttermilk to the butter mixture, in three additions, beginning and ending
with the flour.
In a small cup combine the vinegar and baking
soda. Allow the mixture to fizz and then quickly fold into the cake
batter.
Working quickly, divide the batter evenly among the muffin
Bake in the preheated oven for approximately 18 -20 minutes, or until a
toothpick inserted in the center of the cupcakes comes out clean.
Let cool completely before frosting. Use a large 1M Wilton
open star decorating tip to pipe the frosting.
Cream Cheese Frosting:
In the bowl of your electric mixer, or with a hand mixer,
beat the cream cheese and butter until smooth. Add the lemon juice and
confectioners sugar and beat until smooth.
*Because I only used a small amount of icing sugar, the
cream is not stiff enough to pipe. Place it in the fridge for a while to harden
to piping consistency, then pipe the cream to decorate.
* Store the cupcakes in an airtight container, allow to
leave them to room temp before serving.
http://joyofbaking.com/RedVelvetCupcakes.html
