Red Velvet Rose Cupcakes 红丝绒玫瑰杯子蛋糕

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Instructions

 

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  First, preheat oven to 180 degree C.
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  Grease extensively a 12-well sweetheart rose cakelet pan with pan grease or non-stick cooking spray.
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  Then, sift together the flour and cocoa powder. Add in baking powder and salt. Mix well and set aside.
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  In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on medium speed until batter is light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl.
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  Then add egg and vanilla extract. Continue to beat till everything is well mixed.
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  Reduce the speed to low, add the flour mixture in three batches, alternating with the buttermilk. Beat till well mixed.
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  Remove the bowl from the mixer and add food colouring until you get your desired colour.
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  Then, fold in the chopped walnuts.
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  Lastly, add in the combined vinegar and baking soda.
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  Using an ice-cream scoop, quickly spoon and divide batter evenly into the greased pan. Tap to remove excess air in the pan.
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  Briefly smooth the top with the back of a teaspoon.
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  Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the centre comes out clean.
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  Remove the pan and leave to cool on wire rack for 10 minutes.
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  Then, remove cakes from pan to cool completely before we pipe in the cream cheese filling.

Cream Cheese Filling:

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  To make the filling, beat together cream cheese and butter till smooth. Then beat in vanilla extract and salt.
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  On lower speed, gradually beat in sieved icing sugar.
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  Continue to beat till batter is smooth and creamy. And we're ready to pipe the cream cheese filling into the cupcakes.
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  Fill the cream in a piping bag and pipe into the red velvet cupcakes. And we're done!
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  Decorate with tiny red sugar hearts for a perfect valentine treat. So Enjoy!