Friday, April 27, 2012

Red Velvet Cupcakes

Red velvet is the "in" dessert right now, red velvet cupcakes, red velvet cakes, red velvet smoothies, red velvet chocolates and red velvet cookies.  Red Velvet is just everywhere.

I made some last Christmas and it tasted like red velvet I guess =)  What does red velvet tastes like anyway?  For me, it's just an ordinary cake topped with Cream Cheese.  I've tried red velvet cupcake that tastes like banana cake too.  Imagine a red banana cake then top it with cream cheese frosting.  I guess it's just the color/presentation that makes people so attracted to it.  Even I, am a fan ;) 

For my Red Velvet cupcake I followed Paula Deen's recipe.
It's a great recipe, the cake tasted good, it's not crumbly nor too dense, it was just right.  Frosting was too sweet, so I made a new batch and cut the sugar in half.  It was just right for my taste, it really depends on your preference.


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


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.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


As a Filipino-Chinese, after giving birth means that I have to follow a certain "ritual",  we call it Ge Lai.  This is said to help rebuild our strength from all the stress and blood loss during pregnancy.  It's a strict ritual with a lot of no nos  - no drinking of water, hot or cold,  no veggies, no juice drinks, no electric fan,  no heavy lifting, nothing heavier than your baby, and no taking a bath.  This will go on for a month.  Yes a month. 
So what do we drink?  There's a special concoction that are made from dates, longgan and other stuffs that they boil for a long time, that's your water for the whole period.
What do we eat?  Aything that will make our body warm like ginger, sesame oil, duck, pigeon, black chicken, chocolates:) lots and lots of chocolates :). That is the best part.
I'm lucky to have friends and families who can cook well that I actually enjoyed eating my Ge Lai food.

These are some Ge Lai Food from Auntie Susan

                                            LONGGANISA SAUTEED WITH GINGER
                                                        SESAME BLACK CHICKEN
                       It may look ewwww but this is really delicious. My favorite.

                                        BEEF SLICES WITH GINGER AND SESAME
                                                                          love this

                         my first Ge Lai food from my husbands cousins mom =) layo noh?
                                      SESAME BLACK CHICKEN FROM CHEF JON
I'm a breastfeeding mom so this helped a lot
This cookie contains Fenugreek and Flaxseed that will help me lactate and stay healthy =) 
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