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 sugar1/2 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
1/2 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
- Preheat the oven to 180°C. Beat the butter & sugar in an electric mixer for 5 minutes on medium speed until light & fluffy.
- Add the eggs, one at a time, beating until each is fully incorporated.
- 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.
- 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.
- 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.
- Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
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.
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