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Hi guys!
Today, I copied the Red Velvet cupcake recipe from Magnolia Bakery.
The Red Velvet cupcake I ate at Magnolia Bakery a while ago was delicious,
so I found the recipe in the Magnolia Cookbook and made it.
* Less sugar than the original recipe
* The order of some processes has been changed from the original recipe.
*You can see the original recipe here
: www.food.com/recipe/magnolia-...
* Products that I used
-Sugar: Domino Sugar
-Butter: Land O' Lake
-Flour: Swan’s down
-Hand Mixer: amzn.to/2PdjG3s
-Silicone spatula: Kyunghoon Industries (coupa.ng/bFLaSc)
-Glass Bowl: coupa.ng/bIRgUR
-Red coloring: Jeong-woo Industrial Co. (www.bakingcafe.com/m/product.h...)
-Cocoa Powder: Valrhona (coupa.ng/bIRgI0)
-Vanilla Extract: iherb.co/87BzcTMj
-Muffin mold: coupa.ng/bGP4Ot
-Muffin Cup: coupa.ng/bGP4Ud
▶Ingredients (for 8 cupcakes)
[Cupcake dough]
-57g unsalted butter
-100g sugar (150g in the original recipe)
-50g eggs
-2g vanilla extract
-2g salt
-133g cake flour
-7g cocoa powder
-3g baking soda
-121g buttermilk (113g milk + 8g vinegar or lemon juice replaceable)
-2.5g vinegar
-5g red pigment (1tsp) (2Tbsp in the original recipe)
1) Lightly beat the soft butter at room temperature with a hand mixer.
2) Add sugar and salt and whip the butter until the color becomes white and bright and bulky.
3) Whisk the batter while adding the room temperature eggs in several times.
4) Add the desired amount of red pigment and mix well
5) Divide the powdered ingredients (cocoa powder + soft flour) in 3 times, and the buttermilk in 2 times and mix alternately.
(1/3 of powder→ 1/2 of buttermilk → 1/3 of powder → 1/2 of buttermilk → 1/3 of powder)
6) After mixing baking soda and vinegar, add to the batter and mix well.
7) Divide the batter into 8 pieces of 55~60g per cup. (Fill 50% of the mold)
8) Bake in a preheated oven at 160°C (320°F) for 20 minutes.
* My oven has intense heat, so raise the temperature to about 10 degrees Celcius in a normal oven to bake.
[Vanilla Frosting]
-113g unsalted butter
-35g sugar (100g in the original recipe)
-122g milk
-12g all-purpose flour
-2g vanilla extract
-A pinch of salt
1) Put the flour and milk in a pot and mix with a whisk
2) Add sugar and salt and mix.
3) Stir the mixture well with a whisk and cook until the center of the pot boils.
4) Sieve the cooked miixture. Then drop the temperature to 25 degrees Celcius(77℉) stirring on the ice water.
5) Put 4) in soft butter at room temperature and whip them together to make it creamy.
*Storage: Sealed and stored at room temperature for one day, or refrigerated for 3-4 days, or frozen for 1 month. Leave it at room temperature for 10 to 20 minutes right before eating. The cream and cake will be softer and more delicious.
** BGM: Artlist (paid music source site)
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Summer in Paris-Lance Conrad
instagram: / jadore________
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