Red velvet cupcake topped with cream cheese frosting

I also bake some red velvet cupcakes for bestie as a gift for her christmas party. I love red velvet cupcake, especially with cream cheese frosting. Both of it jus compromise so well & taste delicious.

Red velvet cupcakes

Ingredients


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
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

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


Directions

Preheat oven to 350 degrees F. 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 color 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 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 McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Peppermint chocolate cupcakes

There is few extra cupcakes after i done the order from my ex-colleague, so i make some buttercream to frost it.

I make an easy buttercream frosting, it only needs some butter, icing sugar, a little bit of milk, flavoring & coloring.

Here is the peppermint buttercream frosting recipe:

100g butter (soften)
200g icing sugar
1tbsp milk
1tbsp of peppermint extract
1 drop of green food coloring

Beat all ingredient till smooth & fill into piping bag & ready to frost.

* it is best if u have the fresh peppermint leafs, jus blend some & get the juice to replace the flavoring.

SpongeBob cupcakes

My ex-colleague whatsapp me & asked if i could make some cupcakes covered with fondant for her little son's 1st Birthday.

I browse & search online to get the spongebob pictures as i only watched spongebob once or twice so far. Its a bit challenge because im not sure if i can do the character correctly.

I use a chocolate cupcake as the cupcakes base & marshmallow fondant to make the cupcakes topper & spongebob character. The chocolate cupcakes recipe is from joy of baking, i had baked this cupcakes twice, i love it a lot because its not too sweet & very moist. For the marshmallow fondant, i follow most video on youtube.

Chocolate Cupcakes: joy of Baking

Yield: 15-20cupcakes ( depend of the size)

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract



Instructions:

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

http://m.joyofbaking.com/cupcakes/ChocolateCupcakes.html