After the hassle and the acquiring of the new IPhone 5, I can at last do some writing and posting on this blog. Last week my good friend S mentioned that her daughter and her friends have never seen any Blue Velvet Cakes in Singapore and wonder how it would look and taste like. So to make them happy, I made some for them.
I followed the recipe for the Red Velvet Cupcake and added some fresh blueberries to the cupcakes. Everything else remains the same. It is not easy getting the right kind of colour for this Blue Velvet Cupcakes. Too little colouring, the batter will have a tinge of green, too much of it will turn it dark blue. I read somewhere that you need to add violet colour to it, so mine turned a bit too dark. I will not add any violet colouring the next round.
This recipe is straightforward and resulted in a really velvety and delicious tender sponge and the frosting is good with the correct level of sweetness. It is suitable for both adults and children.
Blue Velvet
Cupcakes with Blueberries
60 g (1/4 cup) unsalted butter (room temperature)
150 g (3/4 cups) sugar
1 egg
1/2 tsp vanilla
extract
125 g (1 1/4 cups) cake flour, sifted
1/4 tsp baking powder
1/4 tsp salt
10 g (1 tbsp) regular or Dutch-processed cocoa powder
120 ml (1/2 cup) buttermilk
1 tbsp liquid blue food colouring
1/2 tsp white vinegar
1/2 tsp baking soda
100g fresh blueberries
2 tsp blue sanding sugar (optional)
Cream Cheese
Frosting:
227
g (8 oz) cream cheese, room temperature
1/2 tsp vanilla extract
60 grams (1/2 cup) icing (confectioners') sugar,
sifted
160 ml (2/3 cup) cold whipping cream
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Method
Preheat oven to 175 degrees C (350 degrees F) and line 12 muffin
tins with paper cupcake liners.
In a bowl, sift the flour, baking powder, salt and cocoa powder.
Beat the butter for 2 minutes in an electric mixer until soft. Add
the sugar and beat until pale and fluffy. Add the egg and beat until
incorporated. Scrape down the bowl. Add the vanilla extract and beat until
combined.
In a smaller bowl, whisk the buttermilk with the blue food colouring.
With the mixer on the smallest speed, alternately add the flour mixture and coloured 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 up and then quickly fold into the cake batter.
Working quickly, divide the
batter evenly among the 12 muffin lined cups (about 2/3 full) and smoothen the top of the batter. Add in a few fresh blueberries on the top of the batter, push the fruits down. Bake in the preheated oven for approximately 20-25 minutes, or until a
toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes on a wire rack. Let cool
completely before frosting. Use a large 1M Wilton open star decorating tip to pipe the
frosting. Sprinkle blue sanding sugar to decorate.
Cream Cheese
Frosting
In the bowl of your electric mixer, beat the
cream cheese until smooth. Add the vanilla and icing sugar and beat
until smooth. Using the whisk attachment, gradually add the cream and
whip until the frosting is thick enough to pipe. (stand by and make sure the cream is whipped) Add more sugar or cream as
needed to get the right consistency.
Sanding Sugar
Put the 2 tsp of sugar in a small bowl, add 1 or 2 tiny drops of blue colouring and stir until all the sugar changed colour.
Makes 12 cupcakes.
For Red Velvet Cupcakes, substitute and add in red food colouring instead of blue. Omit the blueberries.
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