Red to welcome the Auspicious Days!

Yet to start with spring cleaning but busy with other stuffs...LOL!! As usual a way to destress is to bake! Since CNY is all about RED, I shall have Red Velvet Cupcakes to welcome the Spring Season.

 *The first attempt was not really a successful one because I am supposedly to put the batter into the oven as quick as possible the moment the fizz vinegar is added into the batter...which I was not fast enough..LOL!! *chicken hand duck feet**. But the second attempt, I managed to do it fast and the cake turns out well.


Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Steps:
1) Preheat oven 175 degrees C and line 12 muffin cups on a wire rack.
2) In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
3) 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.
4) In a measuring cup whisk the buttermilk with the red food coloring.
5) 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.
6) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
7) Working quickly, divide the batter evenly among the 12 muffin cups.
8) Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
*Recipe adopted from Joy of Baking

Cream Cheese frosting

150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted
1tbsp lemon juices
Finely grated lemon zest from 1 lemon

Steps:
1) Beat cream cheese and butter till light and creamy.
2) Add in icing sugar and mix well on low speed.
3) Add in lemon juices and lemon zest, combine well.
4) Store in fridge for later use.
*from Sonia's blog.

**Red Velvet Cake to welcome Chinese New Year & Valentine's Day**too early mou?

And the next morning, I got up early and prepare for another therapy session...LOL!! Once again, I got invited by Merryn to join her craft class, whereby she will be teaching me on how to make a red packet ball lantern...*Excited... as I will have some CNY Deco in my house..yeepeee!***

*Link to the steps of making this lantern.

So, that's my final output! Nice mou?...Thanks Merryn for teaching and guiding me along to make this beautiful lantern...lotsa of patience needed...Fuhhhhhh!!