Sweet Treats to Delight your Seoul

A summary of my sweet escape through Seoul...

Haagen Dazs – Brownie Ecstasy and Caramel ice cream waffles
Lotte Department Store – Red velvet cupcakes and black sesame and green tea macaron
PappaRoti – Signature bun (you can get these here as well - there’s a huge cult following for these buns)
Melon, nectarine, apple, strawberry smoothies – we made these ourselves with organic milk, yoghurt and Haagen Dazs ice cream
Doota - Korean strawberry and cream crepes
C Four – Milk tea shaved ice and red bean dessert
Good Ovening Cupcakes - English Tea Party cupcake
Hello Kitty Café - Yoghurt caramel waffles, tiramisu, Hello Kitty berry mousse sponge cake, green tea latte and sweet potato latte
Cold Stone - Cookie Doughn't You Want Some™ and Chocolatee Devotion™ ice cream
Paris Baguette – an assortment of sweet breads
Nescafe – Green Tea Frappé
Starbucks – Green Tea Frappé (I love these!) and chocolate macaron

AND FINALLY….RED VELVET CUPCAKES BAKED BY MOI!

 

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Adapted from Simply Recipes. Makes 12 cupcakes.

1 1/2 cups of caster sugar sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of self raising flour
2 tablespoons of good quality cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk (milk is fine as well)
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar (I made mine without)

FROSTING INGREDIENTS
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1 1/2 to 2 cups caster sugar
1 teaspoon of vanilla extract

1. Preheat the oven to 180°C. Beat the butter & sugar in an electric mixer for 5 minutes on medium speed until light & fluffy.
2.  Add the eggs, one at a time, beating until each is fully incorporated. 
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder & salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract & red food coloring. 
4. Add a fourth of the dry ingredients & mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients. 
5. Scoop into cupcake baking tin, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking. 
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. 

THE FROSTING
Cream the butter & cream cheese together, about 3 minutes, until evenly combined. Add the vanilla extract and mix.Add caster sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes & decorate as desired.