Cynthia's Red Velvet Roses Cupcake

I made these Red Velvet Roses Cupcakes for my wedding helpers over the weekend. Indeed, we have been blessed with loads of help from friends and loved ones in the midst of our wedding preparations.

I also embarked on my first video tutorial for baked goodies. Hopefully all of you like the video tutorials I've been doing! (: In any case, this is a classic Red Velvet Cupcake recipe that I did a twist to. It takes about 2 hours in all to bake this and I'd rate it a difficulty level 3 out of 5. 

Cynthia's Red Velvet Roses Cupcake Recipe

This recipe yields 12 regular sized cupcakes 

CUPCAKE

165g plain flour

1/4 tsp baking powder

1/2 tsp salt

1 tsp baking soda

3 tbsp cocoa powder

55g unsalted butter, room temperature

145g castor sugar

2 eggs (55 - 60g eggs)

3/4 cup buttermilk OR 3/4 cup of milk + 3/4 tbsp vinegar (make the buttermilk and remove some to make 3/4 cup)

2 tsp white vinegar

1 tbsp vanilla bean paste

1 tbsp Wilton gel RED food coloring

1/2 tbsp Wilton gel PINK food colouring

CREAM CHEESE FROSTING

250g cream cheese, room temperature

110g unsalted butter, room temperature

165g icing sugar

1 tbsp vanilla bean paste

violet and pink gel food colouring

Check out the Video Tutorial here! (:

Please be sure to cool the cupcakes completely before frosting them! 

Post by Cynthia Lim.

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: