Red Velvet Cupcake

I only made half of this recipe since I only need 6 pieces of cupcakes.
You can check out the video here: Joy of Baking (Red Velvet Cupcake)

Btw, on my next post I will be talking about my new hobby. Cupcake Topper made with Marshmallow fondant. Stay tuned!!!

Red Velvet Cupcake

Ingredients:

• 1 1/4 cups (125 grams) sifted cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoons (10 grams) regular or Dutch-processed 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

Cream Cheese Frosting:

• 8ounces (227 grams) cream cheese, chilled
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
• 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Procedure:

Cupcake

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
2. Sift together the flour, baking powder, salt, and cocoa powder.

3. With you electric mixer, or with a hand mixer, 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. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

  4. In a measuring cup whisk the buttermilk with the red food coloring ( I used Wilton RED NO TASTE). 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.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

 6. Quickly divide the batter evenly among the 12  muffin cups.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

7. Cool the cupcakes before frosting.

Frosting

1. the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth
2. Add the vanilla and confectioners sugar and beat until smooth 
3. Gradually add the heavy cream and whip until it is thick enough to pipe.
4. Add more sugar or cream as needed to get the right consistency.

Note:

The original recipe calls for the cream cheese to be at room temperature. And following that, I've been having a runny frosting not only because the cream cheese softens fast but also because of the very hot weather here in the Kingdom. So I decided to bring out my cream cheese once I made my frosting for it to be more stiff and doesn't soften easily once mixed with icing sugar.

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Mango Mousse Cake

Last Friday, we went to the Filipino grocery store to get our weekly "Asian" groceries. I got half kilo of Philippine Mangoes because I use it  to make my California Maki. Ang half kilo ay 3pcs lang hehehe..quite expensive ~ SAR30.00 (330.00 pesos/kg)
I used one of the 3pcs for my Maki while the rest I used it to make my Mango Mousse Cake. This is actually my first time to make this, and honestly, sponge cake palang panalo na!
I got the recipe from a fellow Pinoy. Check out her website: Kusina ni Manang for the recipe.

SPONGE CAKE RECIPE

A) Meringue
Whip up until firm but soft peaks form:
2 egg whites
1/4 tsp cream of tartar ( I omitted this)
1/4 c white sugar
Set this aside and prepare the batter.

(B) Liquid Ingredients

Beat until creamy yellow:
2 egg yolks
1/8 c white sugar

Then beat in the following:
1/2 Tsp vanilla essence + 1/4 tsp McCormick mango extract   (I omitted this) 
1/4 cup milk 
2 tbsp of vegetable oil

Then mix in the dry ingredients.


) Dry Ingredients (Sift together before adding to the liquid ingredients)
1/2 c + 2 tbsp cake flour (1/2 c will do as well; I tried both)
1/8 tsp baking soda and 1/4 tsp baking powder

Once batter is ready, fold in the meringue.

Bake at preheated oven 325ºF for 30 minutes.

Test for doneness, invert, and cool completely on a rack for at least 30 minutes before removing from the pan. 

(Note: If you do not invert, the middle of the cake immediately sinks in as the cake cools off and contracts. Inverting the pan while cooling prevents sinking.)

MANGO MOUSSE RECIPE

1 packet gelatine powder 
in 1/4 cup cold water

Let sit for 1 minute.

Meantime, puree 1 mango.

Heat gelatine mixture by 10-second increments (2x to 3 x) in microwave and mix to fully dissolve gelatine powder. When gelatine powder is fully dissolved, fold into mango puree. 

Add 1/4 cup condensed milk ( I dded Nestle Cream for a creamier taste) . Set aside.

Get the chilled bowl and whisk and start whipping 1 cup heavy cream.
When foamy, add 3 tbsp powdered sugar. Keep whipping these ingredients until cream is fully whipped. 

Fold the whipped cream into the mango-gelatine mixture.

Mango bits:
Roughly chop 1 mango flesh. Fold this into mango mousse. 

ASSEMBLY

Cut the cake in half. Place half of the cake at the bottome of a springform pan. 

Put half of the mango mousse on top of bottom cake layer and distribute well over and to the sides. 

Repeat with the other cake layer.

Note:

My mousse didn't set because the whipping cream wasn't cold when i whipped it. Still, it turned out delish! It tasted like an ice cream cake hehehe. The sponge cake tasted like "Goldilocks mamon".

Next time, I will double the sponge cake recipe for a fluffier cake.

** I don't have CAKE FLOUR available. I used substitution instead**

1 cup cake flour = 3/4 cup All Purpose Flour + 2tbsp Cornflour/cornstarch