Red Velvet Cupcakes

Adapted from Joy of Baking

This's my First Cupcakes. It turned out good. I modified the recipe a little bit by used Skim Milk instead of Full Fat milk. And the different thing's I made the buttermilk by myself because I couldn't find and buttermilk here in my hometown. Bellow is my modified recipe, you can get the original recipe here >> Joy of Baking (Red Velvet Cupcakes).

Ingredients 
Red Velvet Cupcakes:

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

1/2 cups (100 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:

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)

Preparation

Red Velvet Cupcakes: 

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
2. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
3. 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 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. 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. 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.
7. 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:

1. In 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. Using the whisk attachment, gradually add the heavy cream 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.

Vegan Banana Cakes

This was my first time making a banana cakes. I was really happy about the result. And it's VEGAN and taste sooo good. I cut down the amount of sugar because I don't like it too sweet.The original recipe ask to put 1 cup of sugar. Feel free to make this banana cakes. "You're what you eat" ^^

Ingredients

• 2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 1/4 cup extra light olive oil
• 4 ripe bananas mashed
• 1/4 cup water
• 1 tsp vanilla extract

Preparation

1. Pre-heat  oven to 350F or 180C, Lightly grease a 9-inch square baking pan.
2. In a small bowl, combine the flour, baking soda, and salt.
3. In a seperate bowl, whisk together the sugar and oil, then the bananas. Add water and vanilla, stirring to combine.
4. Add the flour mixture, stirring just until wet.
5. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Modified Chocolate Vegan Brownies

Adapted from The Vegan Family Cookbook by Brian P. McCarthy (Lantern Books, 2006)

This brownies really rich with chocolate and not too sweet.. I thought, this's the best brownies I ever made. My father like it too. He isn't a vegan nor vegetarian.. That's why I was really happy because he liked this vegan brownies.. :) Hope this brownies can bring a happiness for everyone who make it and also who eat it..  

Ingredients

1 cup flour (you can use 1/2 wholewheat pastry flour)
3/4 cup cocoa powder
1 cup sugar (if you want it sweeter you can add more sugar about 1/4 cup)
1/8 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
1/3 + 1/4 cup soy milk
1/3 cup extra light olive oil
1/4 cup silken tofu
1 tablespoon pure vanilla extract

Preperation


1. Preheat oven to 350F / 180C.
2. In large bowl, whisk together flour, baking powder, salt, sugar, cocoa powder, and chocolate chips.
3. In a blender, blend the soy milk, tofu, oil, and vanilla extract.
4. Add blended mixture to the flour mixture in the large bowl and stir until just combined. Batter will be  
    thick.
5. Spread butter evenly into an 8-inch square, oiled baking dish.
6. Bake for 35 minutes or until toothpick inserted in the middle comes out clean.

First Post - About Me

                                                 "안녕하세요.... 저는 아멜리아예요.."

Hello everyone!!

Finally, I made my personal blog.

I'm gonna use this blog to share my experiment's recipes (most of them are desserts and pastry).

Hmm... Maybe sometimes i will also post other things that suddenly become my food of thought.

Hope this blog can be useful for anyone who reads it.

Enjoy~ ^^