C0C0@ VELVEt CUPC@KE

hey folks, i was in a terribly bad mood since yesterday after a tiff with my mom.today while i was alone at home and was going through the book called" the fabric of our lives"by Radhika Singh, i was feeling a bit better. but the irritation wasn't going away completely, so i had to drag myself into the kitchen, because what better way than to cook my heart out.

i thought of making a normal cupcake but since m soo much in love with the chocolate color and the flavor, so had to include cocoa. and also the use of buttermilk gives it a different tang, which is pretty enjoyable amidst all this sweetness.and as i had said in my last cupcake post, in this also i havnt dirtied my hand, because i have made the entire mixture in the mixer-grinder, because that is fast, better & easier. if you want you can also use your hands, not a prob. and this cake is also for a friend of mine, whom i will be visiting today eve. so here goes the recipe.

ingrediants:

4 Tablespoons / 60g. butter, at room temperature
¾ cup / 150g. sugar
1 egg
2 1/2 / 10g. Tablespoons unsweetened cocoa powder
1 tbsp / 20ml. yellow food colouring
1/2 teaspoon vanilla extract
1/2 cup / 120ml. buttermilk or well beaten yoghurt
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt (if you’re using unsalted butter)
1 tsp teaspoon baking soda

Method:

1. Preheat the oven to 170°C/350°F.
2. In a bowl, whisk together the flour and baking soda.
3. In another bowl, beat butter and the sugar on medium speed until light and fluffy and well mixed.
4. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
5. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
6. Turn the mixer up to slow speed, add a third of the flour mixture, then half the buttermilk, a third of the flour, half the buttermilk, and ending with the rest of the flour. You can fold in the last third of flour by hand.
7. Spoon mixture into cupcake mould line with paper or into silicone moulds.
8. Bake for about 25-30 mins or until a toothpick inserted into the cake comes out clean.
9. Let cool completely before frosting the cakes.

i was pretty happy with the result that came out from the oven, only what lacked were the cracked surface which i just love. i tasted one, and the sweetness was perfect since i had used a bit less sugar(120g) than specifies.and if anyone wants they can avoid the color part in this, i used just to experiment, and the result wasn't very satisfactory, because the colour could hardly be discriminated.and so i thought of using the same color in the frosting. and also i had to bake for some minutes than specified. may be it is because of the lack of the muffin tray. then to give it a bit more shoppish feel, and to make it more sweet, for my sweet friend, i decided to go for the cream frosting.

2 1/3 cups / 300 g. icing sugar, sifted

3 Tablespoons butter / 50g. room temperature

4 ounces / 125g. cream cheese, cold

1tsp of yellow food colour

Method:

1. Beat the powdered sugar and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed. Mine kinda looked crumbly.
2. Add the cream cheese all at once and beat on medium to medium-high until incorporated.
3. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Be careful not to over beat or the icing might get runny.                                                       my mixture was absolutely perfect. but instead of using my pipiung bag, i had used a spoon to put the mixture on top of the cupcakes.

try it folks. and njoy the sweet result!!!!!!!!