Jamuan hari jadi dan jamuan raya di sekolah

Rabu lepas saya telah menyediakan cupcake strawberi sempena hari jadi adik, hari Khamis pula abangnya nak bawa red velvet cupcake untuk menjamu kawan-kawan sekelasnya. Saya sertakan juga pasta goreng untuk kedua-dua hari. Alhamdulillah bila balik sekolah dua-duanya gembira sangat sebab kawan-kawan dan guru-guru suka makan. Bawa balik bekas kosong, licin semuanya :)

(Nota: maaf teks tunggang langgang sikit, tak sempat nak edit :p)

Resepi cupcake strawberi saya ambil dari website Nigella (basic cupcake recipe) dan saya cuma tambah strawberi paste dan potongan buah strawberi. Saya buat 3x ganda dari resepi asal, menghasilkan kira-kira 36 biji cupcake.

Strawberry cupcake

• ingredients
• 200 grams cake flour
• 150 grams caster sugar
• 125 grams butter
• 125 ml milk
• 1 teaspoon vanilla essence
• 2 large eggs
• ½ teaspoon salt
• 2 teaspoons baking powder
• (2 teaspoon strawberry paste and fruits cut into small pieces)

method

1. Preheat oven to 180 degrees C and place 12 cupcake cups in a muffin tray.
2. Combine all the ingredients in a large mixing bowl and beat with an electric beater until smooth,for about 2-3 minutes.
3. Divide the batter between the cupcake cups and bake for 20 minutes.
4. Remove from oven and cool.

Resepi frosting (strawberry buttercream) saya ambil dari website Addapinch.

Ingredients

• 1 cup unsalted butter, softened
• 3½ – 4 cups confectioner’s sugar, sifted
• 4 tablespoons strawberry syrup
• 1 tablespoon vanilla extract
• 2 tablespoons half-and-half, heavy cream or whole milk
• pinch of salt

Instructions

Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.

Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.

Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.

Resepi Red Velvet cupcake pula saya ambil dari website Joyofbaking. Saya gandakan adunan kepada 3kali ganda juga untuk menghasilkan 40+ biji cupcake :)

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cakeflour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsaltedbutter, atroomtemperature

3/4 cups (150 grams) granulated whitesugar

1 largeegg

1/2 teaspoon purevanillaextract

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:

8 ounces (227 grams) cream cheese, room temperature

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)

Tambah potongan buah segar dalam adunan

Strawberi... in season

Selepas dibakar

Selepas dihias buttercream

Sedia untuk dibawa ke sekolah

Kawan-kawan puji sedap, ada yang minta nak lagi :)

Pasta goreng ringkas. Cikgu kata it's a hit!

Red velvet cupcake

Tak sempat merasa sebab dapat cukup-cukup 40 biji dan setengah :)

Terliur tengok :)

Preheat oven to 350 degrees F (175 degrees C) and line 12muffintinswith paper cupcake liners.
In a large bowlsifttogether the flour, baking powder, salt, and cocoa powder.

In the bowl of your 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 downthe sides of the bowl.Add thevanillaextractand beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. 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.

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

Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add theheavy cream* (See Note)and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.