Tonight’s going to be a busy night for me as I’m gonna be baking batches of yummy cupcakes for tomorrow, valentines day.
I already know what types of cupcake to bake, sooo wait for it. I’m excited!
Laters.
xo
No Class Thursday
“No Class Thursday!” That’s what I love about Thursdays. The only break I can spare for myself. I get to do whatever I like. From laying on bed to watching tv series to pigging out to going to the movie … Continue reading
What’s Cookin’, Good Lookin’
After my dentist, I went to the grocery to buy specific ingredients that i’ll be needing. I’m pretty excited!! Can you guess what i’ll be baking today?? 😉
Hint: It’s all white.
Anywaaay. Time to prepare! Laters.
xo
with love, Mia
Brain Matter Batter, Not!
I decided to try to bake one of my favorite cakes for my first post. I got quite excited because it was literally my first cake but got nervous as well because I heard putting icing on the cake is … Continue reading
Buttermilk Substitute
Ingredients:
1/2 cup evaporated milk or full cream milk (I always use Alphine)
1/2 cup cold water
1 tablespoon vinegar or lemon juice
Instructions:
MEASURE evaporated milk into glass measuring cup. Add water and vinegar; stir. Let stand for 5 minutes before using it in a recipe.
Cream Cheese Icing
Ingredients:
16 oz. cream cheese (2 packages) softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
Instructions:
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
Recipe Notes: Make sure your butter and cream cheese is in room temperature if you want a smooth icing. I learned the hard way.. I had a lumped icing. Wooops.
Classic Red Velvet Cake
Ingredients:
2 1/2 cups sifted cake flour
2 tablespoons cocoa powder (unsweetened)
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. Sift altogether the cake flour, baking powder, cocoa powder, and salt into a medium bowl, set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, beat butter and sugar together until light, fluffy, and well incorporated. Beat in eggs, one at a time, then beat in vanilla and the red food coloring. Add a third of the dry mixture to the wet mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined.
4. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
5. Mix vinegar and baking soda in a small bowl and add it to the cake batter, stir well. Divide the batter between the cake pans and place them in a preheated oven. Bake for 20 to 25 minutes. Check halfway or so. Cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes (still in the pans) on a wire rack for about 10 minutes or until fully cooled. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
6. Frost with cream cheese icing or buttercream icing.
Recipe Notes: I substituted skimmed milk with full cream milk and vinegar.
the sunny kitchen 