red velvet cupcake with cream cheese frosting

red velvet with cream cheese frosting


Great!! the cream cheese frosting was a success this time. The only pain was not too sure how to ice the cupcakes like Hummingbird Bakery style. I think i have slightly over baked the cupcake, as it doesn’t have the moist like i last had =( but this time my cream cheese frosting was a success, super happy. Though i don’t like the icing… but have to agree it makes the red velvet taste better!

I have used the same Donna Hay receipe – Red velvet Receipe. Donna Hay Issue 41, While i went ahead with Hummingbird Bakery’s cream cheese frosting.
Point: I’ve used some red colour powder that i got from China town, used 1/4 teaspoon, not as red, i used 2 teaspoon last time(!) imagine how much colouring you are eating into your stomache :S Will need to try the liquid colouring next time and compare.

 Cream Cheese frosting
Adapted from Hummingbird Bakery Cookbook.

50g Unsalted Butter, room temperature (This is superrrrrrrrrrrrrrrr important!)
300g Icing Sugar, sifted
125g cream cheese, cold

Butter plus icing, whisk till its combined, you will see its becomes like little crumbs/sand look a like. then add the cold cream cheese at once. and whisk well.. for another 5 minutes until its light and fluffy. But becareful not to over whip the mixture as it can turn runny!

Icing cupcake?
Any tips anyone???
What i have learnt this time, have a cup of hot water and clean towel. so you can dip your palette knife warm but ensure you wipe off the excess water; this should enable you to smooth the icing easier and have a smoother finish.
I want to get that hummingbird bakery look…. how?!?. mmm… next time!

P.s. friends at the count down party truely love this cake. =)


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