Red Velvet Cupcake

Creamcheese Frosting Ingredients

• 200 gr Creamcheese room temperature
• 100 gr Unsalted Butter
• 300 ml WhipCream cold liquid
• 2 tbsp SKM
• 1 tsp Vanilla

How to make

• 1. Beat cream cheese & butter until soft. Add SKM & vanilla, mix well. set aside
• 2. Beat the liquid whipcream until fluffy & stiff. Add cream cheese mixture, beat well with a mixer on low speed. Turn off the mixer. Store in the refrigerator until you use it
• 1. Mix & sift, flour, cocoa powder, salt & baking powder
• 2. Beat butter & sugar until fluffy & pale. Add the eggs one at a time, while beating. Add vanilla, mix well
• 3. On low speed, add flour mixture alternately with buttermilk. It starts with flour and ends with flour. Turn off the mixer
• 4. Mix the vinegar & baking soda, mix well & immediately pour into the dough, mix well.
• 5. Pour into a cup, bake in the preheated oven at 180 * C for 30 minutes or until cooked (adjust the oven temperature)
• Remove, cool. Garnish with Creamcheese Frosting & Edible Stamp.

Red Velvet Cake Ingredients

• 125 gr Butter
• 250 gr fine granulated sugar
• 2 pcs Eggs big size
• 1 tsp Vanilla

Stir well

• 250 ml Plain Yogurt/Buttermilk
• 1 tsp Red Color
• (Buttermilk: 250 ml UHT Milk, warm briefly especially if the milk has been stored in the refrigerator, add 2 tablespoons of lime/lemon juice, mix well. Let stand 10 minutes, milk will thicken & ready to use)
• 250 gr key flour
• 15 gr cocoa powder
• 1/2 tsp Salt
• 1/2 tsp Baking powder
• 1 tsp Vinegar
• 1 tsp Baking soda

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