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Tuesday, 17 May 2011

Cream Cheese Frosting Ingredients:
Unsalted butter-250gms
Cream cheese-250gms
Powdered sugar-400gms
Pure vanilla extract-2tsp

Cake Batter Ingredients:
Maida/ All purpose flour-4cups
Unsweetened cocoa powder-2tsp
Baking soda-1 1/2tsp
Sugar-3 1/2cups
Red food color- required
Vegetable oil-1 3/4cups
Buttermilk-1 1/2cups
Pure vanilla extract-2tsp

Pre-heat oven to 350°F. Place the cupcake cups inside the muffin tray.
Sift together flour, cocoa powder, baking soda and salt. In a large bowl beat sugar, oil and buttermilk together with a electric mixer, gradually add eggs, vanilla extract, vinegar, food color and beat well. Next gradually add the sifted flour mixture and beat at low speed or fold it with spatula until well combined( do not over mix). Fill the muffin cups 3/4th with the cake batter. Bake the cupcakes until a toothpick inserted into the center comes out clean. Remove the cup cakes and place on wire rack until they are cooled. To make cream cheese frosting, beat the butter and cream cheese to a smooth paste with electric mixer. Gradually add the sugar and vanilla extract and beat until smooth and thick. Place a spoonful of frosting on a cupcake and smooth it to cover the top or add frosting to a piping bag and pipe frosting on cupcake to cover the top.
(Optional: I have decorated with dried Cranberry on top.)
Adapted from Bobby Flay Throwdown.


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