Wednesday, 2 January 2013

new year

      Happy new year everyone! Now that its already 2013, one of my new year resolution is to cook and do a lot of baking . I have tons of recipes book from my mother. Most of the books are like antique or ancients lol...but I only tried few of it.

    So this 2013 I will be more baking for my humble family whenever I got the time. Wish me luck. My next attempt is to bake rainbow caramel cake and moist chocolate cake.

Moist chocolate cake : adapt from

rainbow caramel : adapt from

Blue for cupcake

      Few months ago, while i was busy making red velvet cakes and cupcakes for orders, I stumbled upon this site, I fall in love with it right away. Its an interesting blog as you read the recipes she experiment it and turn out perfectly fantastic. While I was go through her blog, I came across this cupcake.

     It called blue velvet cupcake, instead of red velvet. How amazing, I immediately write down the recipe and bake it the next day itself. Amazingly, the colour is pretty awesome and taste delicious too. As time goes by I put blue velvet in one of my menu lists and get tons of orders from it.

     I would love to share with all of you the recipe; you might find it interesting to bake it. I did a little experiment of my own.

Ingredients for cake:
2 cups sugar
2 sticks butter, room temperature
2 whole eggs
1 1/2 tablespoons liquid blue food coloring
1 1/2 tablespoons cocoa powder
1 drop violet gel food coloring (optional)
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 tablespoon white vinegar
Ingredients for frosting:
1 pound (four 8 oz. packages) cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners sugar
1. Preheat oven to 350 degrees F. Place cupcake liners in pans.
2. In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition.
3. Mix cocoa and food coloring together to form a paste, and then add to sugar mixture; mix well.
4. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
5. In a small bowl, combine baking soda and vinegar and add to mixture.
6. Pour batter into cupcake papers. (Batter will be thick!) Bake for 23-25 minutes, or until a toothpick inserted into center comes out clean. Remove from oven and cool completely before frosting.
For frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beating until incorporated. Increase the speed to high and mix until very light and fluffy. Frost cupcakes and embellish as desired.

~have fun baking ~