Velvety Affairs

So when I’m not adhering myself to my beloved newborn, I make myself busy with my countless interest ... and baking is one of them. Nothing can be more interesting than baking your personal favourite flavour to satisfy the constant demand of my own craving. So in search of the best and easiest recipe to be baked at the moment, I decided to give it a try on the red velvet cupcakes. Pick and choose from few recipes here goes the recipe that I choose to bake : -



::Ingredients ::

Cake ::
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs ( room temperature)
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoons Vanilla Extract
2 tablespoon Apple Cider Vinegar


Frosting ::
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract
1 (16 ounce) box confectioners' sugar


Preheat oven to 180 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food colour and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.


The results is pretty amazing for an amateur like me, and that night while my baby boy is sleeping safe and sound in near supervision, my husband and I enjoy our minute space in this velvety affairs : )

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