Red Velvet纸杯蛋糕
明天跟朋友们一起看皇家婚礼的录像， 我烤蛋糕。 既然是婚礼， 就要做出婚礼蛋糕吧。
第一次做gum paste花， 没有爱厨同学的巧手， 只能做最简单的。
桃花， 这个最麻烦了， 每片花瓣都要压薄。
鸡蛋花。 我的最爱。
daisies。 这个简单， 用模子一压就好了， 赫赫。 下次做一定把花打开一些， 更像雏菊。
玫瑰朵， 这个最简单， 卷卷就好了。 小魔女们也帮忙卷了紫色的， 做一半， 吃一半。 招用童工的坏处。
各种花
Red Velvet纸杯蛋糕是用food network 的Paula的方子。
Ingredients
* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar
* Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
明天跟朋友们一起看皇家婚礼的录像， 我烤蛋糕。 既然是婚礼， 就要做出婚礼蛋糕吧。
第一次做gum paste花， 没有爱厨同学的巧手， 只能做最简单的。
桃花， 这个最麻烦了， 每片花瓣都要压薄。
鸡蛋花。 我的最爱。
daisies。 这个简单， 用模子一压就好了， 赫赫。 下次做一定把花打开一些， 更像雏菊。
玫瑰朵， 这个最简单， 卷卷就好了。 小魔女们也帮忙卷了紫色的， 做一半， 吃一半。 招用童工的坏处。
各种花
Red Velvet纸杯蛋糕是用food network 的Paula的方子。
Ingredients
* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar
* Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
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