Diva Red Velvet

This is my Diva RicH $ SupeR Moist CuPcakE. I had made this n brought this to my coworker, They love it. I this is one of my favorite cupcake too ;P  N Hope U like it 2.

This is Recipe Make 24 CupcakE.

InGredienTs:

2 1/2 cups cake flour (not self- rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Cream Cheese Frosting

• 1/2 cup unsalted butter **Room Temperature
• 1/2 cup cream cheese**Room Temperature
• 3 cup powder sugar
• 3/4 tsp. vanilla

DirecTioNs:

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2.With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

3.Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

4.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5.To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

FrostinG DirectionS:

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time(if U like less sweet U can put less), and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

NotE:

Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

Mama GreenTea Cookie

IngredienTs:

1050 gr. All Purpose flour 

1 tbs. Baking Powder 

210 gr. Shortening 

600 gr. Butter 

430 gr. Powder Sugar 

200 gr. Sugar 

3 Egg 

6 tbs. green tea powder

5 tbs. milk

1 tbs. butter extract

DirectioN:
1. Preheated 350 degree F oven

2. Sift the flour, powdered tea, powdered sugar into a bowl.

3. In the mixer beat butter ,shortening and sugar until fluffy.

• 4. Beat in eggs and butter extract.
• 5. Slowly add in blended dry ingredients and the rest of everything.
• 6. Mix well to form a soft dough.
• 7. Bake at 350 for about 10 minutes 
• 8. then take off from the oven and let it cool in about 5 mins
• 9. then bake it again in about 10 mins or until light gold
• 10. Let it cool on the tray in about 5 mins 
• 11.Remove cookies from the cookie sheet and cool on a wire rack.
• 1. 12. Store in an airtight container or wrap well and freeze.

GreenTeA CheesE CakE

I made this for my chubby friend. She was crave for this ;) So This is A lot of tea Flavor, If u like not that much tea flavor U can put Less.

InGreDientS:

• 1 (8 ounce) container fat-free cream cheese, softened
• 1 eggs, beaten
• 1/4 cup white sugar
• 2 tbs. Condensed milk
• 3 1/2 tbs green tea powder
• 1 tsp vanilla extract
• 1/2 (9 inch) prepared graham cracker pie crust

DirecTion:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.

3. Bake in preheated oven for 20 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

Orange Pound Cake with Chocolate Ganache

This is Actually Pound cake recipe but I baked in the Bundt Mold. 

InGredienTs:

1 1/2 cups All Purpose flour

1/8 tsp. Baking soda

1/4 tsp. Salt

1/2 cup Butter

1 1/2 cup sugar

3 eggs

1 tbs Orange zest

1 tsp. Pure Vanilla Extract

1/2 cup Buttermilk

DirectionS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease one mini fluted tube pan tube pan. Mix together the flour, baking soda, and salt. Set aside.

2.In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

3.Bake in preheated oven for 35-40 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

GaNachE:

1/2 cup Heavy Cream

3/4 cup Semi sweet Chocolate

1 tbs Corn Syrup

Put Everything in the same bowl and double boil until mix well. Then pour on top of the cake!!!!!