Red Velvet Rose Cupcakes 红丝绒玫瑰杯子蛋糕
These beautiful red velvet rose cupcakes taste just as wonderful as they look. Dense yet soft and light, these red velvet cupcakes are filled with velvety cream cheese and chopped walnuts.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 125 g all-purpose flour (or cake flour, sifted)
- 10 g unsweetened cocoa powder (sifted)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 60 g butter (softened)
- 150 g sugar
- 1 egg (room temperature)
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1+1/2 tbsp red food colouring (liquid or gel form)
- 1/4 cup walnuts (toasted and chopped)
- 1/2 tsp baking soda
- 1/2 tsp vinegar
- 224 g cream cheese (softened)
- 56 g butter (softened)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 240 g icing sugar (sifted)
- 10 g shortening
- 10 g all-purpose flour
- 10 g vegetable oil
Instructions
- 1
First, preheat oven to 180 degree C.
- 2
Grease extensively a 12-well sweetheart rose cakelet pan with pan grease or non-stick cooking spray.
- 3
Then, sift together the flour and cocoa powder. Add in baking powder and salt. Mix well and set aside.
- 4
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on medium speed until batter is light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl.
- 5
Then add egg and vanilla extract. Continue to beat till everything is well mixed.
- 6
Reduce the speed to low, add the flour mixture in three batches, alternating with the buttermilk. Beat till well mixed.
- 7
Remove the bowl from the mixer and add food colouring until you get your desired colour.
- 8
Then, fold in the chopped walnuts.
- 9
Lastly, add in the combined vinegar and baking soda.
- 10
Using an ice-cream scoop, quickly spoon and divide batter evenly into the greased pan. Tap to remove excess air in the pan.
- 11
Briefly smooth the top with the back of a teaspoon.
- 12
Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the centre comes out clean.
- 13
Remove the pan and leave to cool on wire rack for 10 minutes.
- 14
Then, remove cakes from pan to cool completely before we pipe in the cream cheese filling.
- 15
To make the filling, beat together cream cheese and butter till smooth. Then beat in vanilla extract and salt.
- 16
On lower speed, gradually beat in sieved icing sugar.
- 17
Continue to beat till batter is smooth and creamy. And we're ready to pipe the cream cheese filling into the cupcakes.
- 18
Fill the cream in a piping bag and pipe into the red velvet cupcakes. And we're done!
- 19
Decorate with tiny red sugar hearts for a perfect valentine treat. So Enjoy!