RED VELVET CUPCAKES WITH STABLE CREAM CHEESE FROSTING

YIELDS: 14 CUPCAKES 3OZ

BAKING TOOLS AND EQUIPMENT NEEDED:

 Spatula
 Mixing bowls
 Ice cream Scooper
 Electric Mixer
 Sifter
 Measuring cups and spoons
 Oven
 Cupcake Pan
 Cupcake Liner

INGREDIENTS:
 1 ¼ cup All-purpose flour
 2 tbsp cocoa powder
 ½ tsp baking soda
 1 tsp baking powder
 ¾ cup melted butter
 1pc egg
 ¾ cup white sugar
 ¾ cup All-purpose Cream
 1 tbsp vinegar
 2 tbsp red liquid food coloring
FOR STABLE CREAM CHEESE FROSTING
 1 cup (225 grams) Cream Cheese
 ¼ cup powdered sugar
 ¼ cup salted room temperature butter

PROCEDURES:
Red Velvet Cupcakes
1. Combine the dry ingredients in a bowl except white sugar. Sift them twice to avoid lumps. Mix well using
wire whisk.
2. Add melted butter, 1pc egg, white sugar, all purpose cream and vinegar one at a time and mix thoroughly.
3. Add red liquid food coloring and mix well using a spatula. Do not over mix. Set aside.
4. Prepare the cupcake pan. Place 3 oz cupcake liner in a pan.
5. Scoop the cupcake batter with 3 oz ice cream scooper or measuring spoon and place in each cupcake liner.
Make sure that each batter is well distributed.
6. Preheat the oven at 350°F or 180°C for 25 minutes or until the top of cupcake is almost firm.
Stable Cream Cheese Frosting
1. Put cream cheese to electric mixer and beat slowly until smooth.
2. Add powdered sugar and mix thoroughly.
3. Add room temperature butter and mix together with cream cheese mixture.
4. Mix until smooth. Do not overmix to prevent melting of icing.
5. Pipe the icing on top of cupcakes. Make sure that cupcakes were cooled down.
MOIST CHOCO CHIP BANANA LOAF

YIELDS: 2 6X3 Loaf Pan

2 ¼ cup per pan

TOOLS AND EQUIPMENT NEEDED:

 6X3 Loaf pan
 Measuring cups and spoons
 Oven
 Wire whisk
 Spatula
 Smasher/ fork
 Sifter
 Parchment paper

INGREDIENTS:
 2 eggs
 ½ cup oil
 1 tsp vanilla
 1 tsp vinegar
 ½ cup evaporated milk
 1 cup white sugar
 ¼ cup brown sugar
 1 cup mashed bananas( overripe)
 1 ½ cup all-purpose flour
 1 tsp baking soda
 ½ tsp fine salt
 Choco chips for toppings

PROCEDURES:
1. Mashed 4 pcs/ 1 cup overripe bananas.
2. Add eggs to mashed bananas. Do not mix.
3. Make a buttermilk mixture. Combine vinegar and evaporated milk. Add to mashed bananas and
eggs and mix well.
4. Add oil, vanilla, white sugar and brown sugar one at a time and mix until well combined using wire
whisk.
5. Add sifted all-purpose flour and baking soda. Add ½ tsp fine salt. Mix thoroughly.
6. Place a parchment paper inside the loaf pan.
7. Measure 2 ¼ cup batter into 6x3 loaf pan.
8. Tap the pan to avoid bubbles.
9. Add chocolate chips on top.
10. Bake at 175°C to 45mins. Do toothpick test. If you want to achieve dome with crack bake at 185°C.