Red Velvet Nutella Cupcakes

Wanted to make chocolate cupcakes with chocolate frosting for SIL's birthday but the Husband wanted red velvet with nutella like Fluff Bakery's. I have never made cupcakes like Fluff's especially the frosting because I have not mastered frosting and I had disasters with whipped cream.

So for this round to make the cream cheese frosting lighter, I added mascarpone. But still not as light as fluff's and I hate to admit but I guess they use whipped cream. Le sigh. Next time maybe.

This red velvet cake uses oil instead of butter, and with so much fluid no wonder it's moist. The batter was so runny too! Made me worry that I didn't measure enough flour haha. The recipe is so easy I wrote the following without referring to the original recipe!

Red Velvet Cupcakes by divascancook

3/4 cup canola oil

1 cup buttermilk

1/2 cup hot water

2 eggs

2 cups sugar

2 cups flour
1 tsp baking powder

1 tsp baking soda

2 tbsp cocoa powder

1 tsp or more red colouring

1 tsp apple cider vinegar

Mix the oil and sugar. Beat in the eggs until consistent, then add in buttermilk and mix well. Add in the red colouring. To the cup of hot water, add the vinegar, then add into the mixing bowl. In a separate bowl, add sift flour, baking powder, baking soda and cocoa. Add the flour mixture into the main mixing bowl and mix well. Use a whisk instead of a wooden spoon. Scoop into cupcake liners and bake for 18-19 minutes.

And tada~!!

I used a shallower cupcake liner and got 36 pieces. Perfect!

I couldn't get a cupcake corer so I bought a small knife instead and cut out holes to put in nutella. For these 36 cupcakes, I used about half of the regular sized nutella bottle.

Cream Cheese Frosting with Mascarpone

1/2 cup/pack butter, softened
8 oz cream cheese, softened
About 250g mascarpone cheese (as usual I don't really measure)
Splash of vanilla
2 cups icing sugar

Using an electric mixer cream the butter and cream cheese together till fluffy, then add in the sugar. Fluff the cream up some more then add in the mascarpone. Once incorporated, stop and transfer to the piping bag and pipe! :)

I'm really pleased with the results. Though I didn't get Fluff Bakery standards for the frosting (I suspect they use whipped cream but I had 2 back to back disasters with whipped cream so I'm avoiding at the moment) but the cake was moist and most importantly, my husband LOVES it! YAY!!! Nothing like a husband-approved recipe :)

Will definitely use this recipe in the future.

Comments

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho

Apam Balik

I love apam balik. The soft one, with lots of corn. So when @khairulaming posted this on his instagram, I bookmarked it. The recipe is not too much until you get sick of eating apam balik, but I do feel it needs some tweaks to get the pancake king version. But not bad for a first try. 2 cups flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp baking soda 2 tbsp melted butter 1 1/4 cups water 1 egg Additional butter for the pan I do feel it needs some salt, more sugar and I shouldn't have liberally made it so thick HAHA. The pan is important too, I kinda burnt some parts of the pancake. Got them bubbles!! This recipe made 2 large pancakes. Also, the filling needs to be sprinkled with sugar liberally (read: 3 tbsp or so), my first try wasn't enough. Pancake was soft even for the next few days after that (kept in the fridge then reheated in the microwave). Husband found it to be acceptable, but I was kinda not okay with it but ohwells. I can tweak it

Rice Cooker Chicken Mushroom Claypot

All in one pot cooking, what's not to love! Got this off tiktok, but I figured the chicken and mushroom in the recipe isn't enough. Wasn't really one pot cooking cos I cooked half of the chicken on a pan then added it later after the rice cooker was done. Rice Cooker Claypot Chicken marinade: 600g boneless thigh, cut into cubes 6 garlic, pound 2 inch ginger, pound 6 tbsp soy sauce 2 tbsp oyster sauce 4 tbsp sweet soy sauce Rice: Half of the chicken marinade above 2 1/2 cups rice 2 1/2 cups water 3 tbsp sesame oil 2 tbsp soy sauce 1 1/2 chicken cube (maybe 2 also can) 300g shitake mushrooms Coriander leaves, cut Spring onions, cut Marinate the chicken and leave it for about 30 min. Wash the rice. Add half the chicken marinade and all other ingredients into the rice cooker and mix well Cook using rice cooker. I cooked the remaining chicken over the stove and added the chicken, juices and all, into the rice cooker when it was just about done and needed a few minutes to set. M

Wake Up and Smell the Cake

Search This Blog