Discover mouth-watering Asian recipes with Recipe Share App. From savory stir-fries to delectable desserts, be a kitchen hero with RecipeShare app!

Asian


<YouTube url="https://www.youtube.com/watch?v=_BWw3woI5X8&t=787s&pp=ygUNY2hlZiBydiBwYXJlcw%3D%3D" />

## A Taste of Home: What is Beef Pares?

Beef Pares, a popular Filipino dish, is the perfect blend of tender, flavorful beef brisket and a rich, aromatic sauce. It's a comforting meal that warms your soul, with roots tracing back to the streets of Manila. This savory dish is typically served with rice, making it a complete meal that's perfect for weeknight dinners or special occasions.

## Ingredients for an Authentic Beef Pares Experience

To create this flavorful dish, you'll need the following ingredients:

- 1 kg beef brisket, cut into cubes
- 33 g minced garlic
- 1 large white onion, chopped
- 2 teaspoons sliced ginger
- 3 pcs bay leaves (laurel)
- 1/2 teaspoon five-spice powder
- 1/3 teaspoon whole black pepper
- 80g soy sauce
- 40g coconut vinegar
- 60g dark brown sugar, to taste
- 1 liter of water
- Fish sauce, to taste

## A Step-by-Step Guide to Cooking Beef Pares

1. Prepping the Beef
   Trim any excess fat from the beef brisket, then cut it into cubes. This will help the meat absorb all the flavors and make it more tender.

2. Sautéing the Aromatics
   In a large pot, heat some oil over medium heat. Add the minced garlic, and sauté until light brown. Next, add the onions and ginger, if using, and cook until softened.

3. Adding the Beef
   Add the beef brisket cubes to the pot, and cook until they are browned on all sides. Season the meat with fish sauce to enhance its flavor.

4. Incorporating the Spices
   Once the beef is browned, add the bay leaves, five spice powder, and whole black pepper. Stir to combine and let the spices meld with the meat.

5. Simmering the Beef
   Pour in the soy sauce, coconut vinegar, and dark brown sugar. Mix well, then add enough water to cover the beef. Bring to a boil, then lower the heat and let it simmer for 1.5-2 hours or until the beef is tender.

6. Thickening the Sauce
   Once the beef is tender, mix a slurry of cornstarch and water, then add it to the pot. Stir until the sauce thickens to your desired consistency.

7. Adding the Final Touch
   Garnish your Beef Pares with chopped spring onions for a pop of color and extra flavor.

## Tips and Tricks for the Perfect Beef Pares

- Choose a beef brisket with some fat to keep the meat moist during the cooking process.
- Use a generous amount of garlic for a rich, delicious flavor.
- Adjust the amount of brown sugar according to your preference for sweetness.
- Monitor the liquid level during braising to avoid diluting the flavors.
- Simmer the meat on low heat to prevent it from becoming dry and shrinking.

## Ingredient Substitutes

If you're unable to find some ingredients in your area, consider these substitutes:

- Five spice powder: Replace with a mix of ground cinnamon, ground cloves, ground fennel seeds, ground star anise, and ground Szechuan peppercorns

- Coconut vinegar: Use apple cider vinegar or white vinegar instead
- Fish sauce: Soy sauce or Worcestershire sauce can be used as alternatives

## Nutritional Information

Per 166-gram serving (approximate values):

- Calories: 330 kcal
- Protein: 24 g
- Fat: 18 g (Saturated Fat: 7 g, Trans Fat: 0 g)
- Cholesterol: 72 mg
- Carbohydrates: 18 g (Dietary Fiber: 1 g, Sugars: 15 g)
- Sodium: 900 mg
- Potassium: 420 mg
- Calcium: 36 mg
- Iron: 3 mg

Please note that the nutritional information is an estimate and may vary based on the specific ingredients used.

## Perfect Pairings: What to Serve with Beef Pares

Beef Pares is best enjoyed with a side of steamed white rice, which absorbs the flavorful sauce beautifully. For a more authentic Filipino experience, try serving it with garlic fried rice, known as "sinangag." If you prefer a lighter side, a fresh green salad or steamed vegetables like bok choy or green beans can complement the dish.

## A Culinary Journey through the Streets of Manila

Beef Pares has long been a beloved comfort food in the Philippines. Its history is rooted in the culinary traditions of the Filipino people, who adapted Chinese cooking techniques and ingredients to create a dish that is uniquely their own. Whether you're a Filipino craving a taste of home or an adventurous foodie seeking new flavors, this mouthwatering dish is sure to hit the spot.

## Frequently Asked Questions

### Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as chuck or short ribs. However, beef brisket is preferred because of its tenderness and flavor when cooked for an extended time.

### Can I cook Beef Pares in a slow cooker or pressure cooker?

Absolutely! Cooking Beef Pares in a slow cooker allows the flavors to meld together over a longer period, while using a pressure cooker can significantly reduce the cooking time.

### How do I store leftovers?

Store any leftover Beef Pares in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave.

### Can I make this dish vegetarian?

While the beef is the star of this dish, you can experiment with using tofu or mushrooms as a meat substitute. Adjust the cooking time accordingly, as these ingredients will cook faster than beef.

### Is there a way to make this dish healthier?

To make Beef Pares healthier, you can trim any excess fat from the beef and opt for a low-sodium soy sauce. Additionally, serve it with brown rice or quinoa instead of white rice for added fiber and nutrients.

## Final Thoughts on Chef RV's Beef Pares

Beef Pares is a comforting and delicious dish that brings the flavors of the Philippines to your dinner table. By following this guide and using the tips provided, you can create a mouthwatering meal that will transport you to the bustling streets of Manila. Enjoy this Filipino classic with friends and family, and savor the rich history and culture behind every bite.


Discover the delicious and heartwarming Filipino comfort food, Beef Pares! Learn how to make this mouthwatering dish with this step-by-step guide.

Chef RV Beef Pares


## A Heavenly Harmony of Flavors

When it comes to a dish that can take your taste buds on a delightful rollercoaster ride, look no further than Sweet and Spicy Korean Chicken. This culinary masterpiece combines the best of both worlds: the sweetness of honey and sugar, and the heat from Gochugaru or mild paprika. With its irresistible taste, this Korean classic is sure to become a family favorite.

## Ingredients: A Symphony of Savory and Spicy

To whip up this mouthwatering dish, gather the following ingredients:

### For the Chicken

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp salt
- 1 tsp ginger powder
- 2 tsp minced garlic
- 4 tbsp Shaoxing cooking wine
- 1/2 tsp black pepper
- 2 eggs
- 1 cup cornstarch
- Cooking oil

### For the sauce:

- 1 tbsp Gochugaru or mild paprika
- 2 tbsp sugar
- 6 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 2 tsp minced garlic

### To serve:

- Spring onions
- Sesame seeds

## The Art of Preparing Sweet and Spicy Korean Chicken

### Marinade Magic

In a mixing bowl, combine the chicken pieces with salt, ginger powder, garlic, Shaoxing wine, and black pepper. Let the flavors meld for at least 15 minutes.

### Eggy Embrace

Crack open the eggs and whisk them into the marinated chicken pieces. This will help the cornstarch adhere to the chicken later on.

### Coating Chaos

Gently cover each chicken piece with cornstarch, ensuring every nook and cranny is coated for that ultimate crispy crunch.

### Frying Frenzy

Heat cooking oil in a pan and fry the chicken pieces until they're golden brown. Once cooked, drain the excess oil and set aside.

### Saucy Sensations

In a saucepan, mix together the sugar, honey, soy sauce, oyster sauce, ketchup, garlic, and Gochugaru or mild paprika. Cook over medium heat, stirring occasionally, until the sauce thickens.

### Perfect Pairing

Dress the crispy chicken pieces with the sweet and spicy sauce, making sure they're fully coated.

### Finishing Touches

Plate your Sweet and Spicy Korean Chicken and garnish with sliced spring onions and a sprinkle of sesame seeds. Voilà!

## Nutritional Nuggets

This recipe serves 4 people, with each serving being approximately 200g. Here's a breakdown of the nutritional content per serving:

- Calories: 500
- Protein: 35g
- Carbohydrates: 60g
- Fat: 15g

## Complementary Companions

Sweet and Spicy Korean Chicken pairs wonderfully with:

- Steamed jasmine rice
- Stir-fried vegetables
- Kimchi
- Cold noodles

## Ingredient Substitutes

If you're unable to find Gochugaru or mild paprika, you can substitute it with:

Chili powder (use less if it's too spicy)
Aleppo pepper

## Top Tips and Secrets for the Perfect Sweet and Spicy Korean Chicken

- Ensure to marinate the chicken pieces at least 4 hours or even overnight.
- Ensure to cut the chicken pieces in similar sizes so they cook at the same time.
- Boneless chicken thighs will also work for this recipe.
- For an extra crispy coating, double-f ry the chicken pieces by frying them for a second time after the first round of frying.
- To make the dish spicier, add more Gochugaru or use a spicier chili powder.
- Let the chicken pieces rest for a few minutes after frying to ensure maximum crispiness.

## What Are the Distinctive Flavours of Sweet and Spicy Korean Chicken?

As with a lot of other Korean dish, we are using Gochugaru. The spicy version is called Maewoon, while the less spicy version is called Deol Maewoon. Be sure to use the mild version if you cannot take the heat!

## What are the Alternatives to Gochugaru?

1. Paprika is the most readily-available substitute for Gochugaru. Be sure you use the mild version of paprika if you cannot take the heat!
2. Gochujang or Sriracha - If you can get your hand on any other chilli sauce, why not use this as substitute. When using these ready-made chilli sauces, reduce the salt from the recipe as these sauces already have seasoning.
3. Chipotle, Cayenne pepper or Aleppo pepper flakes - If you can take the heat of these peppers, then you can easily substitute the powdered version of these into this recipe.

## How to Ensure the Chicken Pieces are Crunchy?

- Ensure to fry on oil that is at least 350 F or 180 C
- When frying the chicken pieces, do not overcrowd them in the frying pan
- Double fry the chicken pieces. After around 2-3 minutes after the initial frying, put the chicken pieces back into the hot oil.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work just as well and may provide a juicier result.

### Can I bake the chicken instead of frying it?

Yes, you can. Preheat your oven to 425°F (220°C) and bake the chicken pieces on a parchment-lined baking sheet for 20-25 minutes until golden and crispy.

### How long can I store the leftover Sweet and Spicy Korean Chicken?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or a pan to retain its crispiness.

### What can I use instead of Shaoxing cooking wine?

If you don't have Shaoxing cooking wine, you can use dry sherry or sake as a substitute.

### Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a week. When you're ready to use it, just reheat the sauce in a saucepan and toss it with the fried chicken.


Sweet and Spicy Korean Chicken made with chicken breast chunks fried in cornstarch and egg batter and smothered with thick honey and chilli sauce.

Sweet and Spicy Korean Chicken


## A Taste of Korea: Spicy Cucumber Salad

Spicy Cucumber Salad, also known as Oi Muchim, is a popular Korean side dish that's perfect for the summer. This refreshing salad features a delightful combination of fresh cucumbers, onions, garlic chives, and a spicy, tangy dressing. In just a few simple steps, you'll have a flavorful, zesty side dish that pairs well with a variety of meals. So let's get cooking!

## Ingredients

### For the vegetables

- 1 cucumber (approximately 300 grams)
- 1 yellow onion (approximately 200 grams), soaked in cold water for 5 minutes
- 1 bunch green onions (approximately 100 grams), chopped

### For the Sauce

- 1.5 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp of sugar
- 1.5 tbsp vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 tbsp minced garlic
- 1/4 tsp salt, to taste

## Instructions

1. Soak the copped onions in cold water.
2. Cut the cucumber into quarter-inch thick slices.
3. Chop the green onions into small pieces.
4. In a bowl, mix all the sauce ingredients until well combined.
5. In a separate bowl, combine cucumber, onion, and green onions.
6. Pour the sauce over the vegetables and gently toss until well coated.
7. Taste and adjust the seasoning with salt, if necessary.
8. Let the salad sit for a few minutes to allow flavors to meld.

## Serving Suggestions

This delicious Korean Spicy Cucumber Salad pairs perfectly with grilled meats like Korean BBQ, or as a refreshing side dish for rice dishes and noodle bowls. Its tangy, spicy flavor also complements fish and tofu dishes.

## Ingredient Substitutes

If you can't find gochugaru (Korean red pepper flakes), you can substitute it with regular red pepper flakes or a mix of paprika and cayenne pepper for a similar spicy kick.

## Nutrition Information (per serving)

This recipe serves 4, with approximately 150 grams per serving.

- Calories: 80
- Fat: 4g
- Carbohydrates: 10g
- Protein: 2g
- Sodium: 150mg

## Tips and Tricks

- For a less spicy salad, reduce the amount of gochugaru or use a milder chili pepper.
- Add a pinch of umami flavor with a dash of fish sauce or soy sauce.
- Soaking the onions in cold water helps reduce their pungency and adds a mild, sweet taste.

## FAQ

How long does this Korean Spicy Cucumber Salad last in the fridge?
This salad is best enjoyed fresh, but it can last up to 2 days in the refrigerator. Store in an airtight container to maintain freshness.

Can I make this salad ahead of time?
Yes! In fact, letting the salad sit for a few hours in the fridge allows the flavors to meld and intensify.

Is this salad gluten-free?
This recipe is gluten-free as written, but always double-check the ingredients to ensure they don't contain hidden gluten.

How do I adjust the spiciness of the salad?
You can control the spiciness by adjusting the amount of gochugaru or substituting it with a milder chili pepper.


Discover the ultimate Korean Spicy Cucumber Salad recipe with delicious ingredients, tips, tricks, and a nutrition breakdown. Enjoy a taste of Korea!

Korean Spicy Cucumber Salad


<YouTube url="https://www.youtube.com/watch?v=kYPd5jtUaTE&pp=ygUcY2hlZiBydiB3aG9sZSB3aGVhdCBwYW5kZXNhbA%3D%3D" />

## The Chef RV Difference: Whole Wheat Goodness

Chef RV's Whole Wheat Pan de Sal recipe combines the best of both worlds: the delicious taste of traditional Pan de Sal and the health benefits of whole wheat flour. This recipe ensures that you can still indulge in your favorite Filipino bread without the guilt.

## Ingredients You'll Need

- 300 grams Whole Wheat Flour
- 300 grams Bread Flour
- 90 grams brown sugar
- 200 grams water
- 40 grams fresh milk
- 2 whole eggs
- 90 grams butter
- 12 grams instant dry yeast
- 5 grams salt

## Step-by-Step Guide: How to Make Chef RV Healthy Whole Wheat Pan de Sal

1. Combine the whole wheat flour, bread flour, brown sugar, instant dry yeast, and salt in a large mixing bowl.
2. In a separate bowl, mix together water, fresh milk, and eggs.
3. Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms.
4. Add butter and knead the dough for about 10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
6. Punch down the dough and divide it into equal portions (around 50 grams each).
7. Shape each portion into a small ball. Wet it with water then roll it in breadcrumbs.
8. Place the rolls on a lined baking sheet and let them rise for another 20-30 minutes.
9. Preheat your oven to 180°C (350°F).
10. Bake the Pan de Sal for 15-20 minutes, or until golden brown.

Optionally, you can roll the pan de sal in oats instead of bread crumbs.

## Nutritional Information and Serving Size

This recipe makes 20 servings of Chef RV's Whole Wheat Pan de Sal, with each serving size weighing approximately 50 grams. Each serving contains:

- Calories: 187 kcal
- Total Fat: 5.4 grams
- Saturated Fat: 3.2 grams
- Cholesterol: 27 mg
- Sodium: 159 mg
- Total Carbohydrates: 30.4 grams
- Dietary Fiber: 2.2 grams
- Sugars: 4.8 grams
- Protein: 5.4 grams

## Is this Recipe Healthy?

Yes, Chef RV's Whole Wheat Pan de Sal is a healthier alternative to the traditional Pan de Sal. The whole wheat flour adds more fiber and nutrients, making it a better choice for those looking to enjoy a delicious Filipino bread roll without sacrificing their health goals.

## Perfect Pairings: What to Serve with Chef RV's Whole Wheat Pan de Sal

Whole Wheat Pan de Sal is incredibly versatile and can be served with various dishes. Here are some ideas:

- Scrambled eggs and vegetables for a hearty breakfast
- Grilled or roasted meat for a delicious sandwich
- Chicken or tuna salad for a light, healthy lunch
- Ham, cheese, and fresh vegetables for a satisfying snack
- Spread peanut butter, jam, or honey for a sweet treat
- Serve alongside a warm bowl of soup or stew for added comfort

## Tips and Tricks for the Perfect Whole Wheat Pan de Sal

To ensure your Whole Wheat Pan de Sal turns out perfectly, follow these tips:

- Make sure all your ingredients are at room temperature before starting.
- When kneading the dough, use a gentle touch to avoid overworking it, which can result in a tough texture.
- Be patient during the rising process. Allowing the dough to rise sufficiently will ensure a light, fluffy texture.
- Use a kitchen scale for accurate measurements, especially for the flour and water, to achieve the desired consistency.
- To keep your Pan de Sal fresh, store them in an airtight container or plastic bag to prevent them from drying out.

## Last Words on Chef RV's Whole Wheat Pan de Sal

Chef RV's Whole Wheat Pan de Sal recipe offers a delicious and healthier twist on a beloved Filipino classic. With its soft, fluffy texture and nutritious whole wheat flour, this bread roll is sure to become a favorite in your home. Try it for breakfast, snack time, or as a side dish - the possibilities are endless!

## Frequently Asked Questions

### Can I freeze the dough for later use?

Yes, you can freeze the dough after it has gone through its first rise. Make sure to wrap it tightly in plastic wrap and store it in an airtight container. When you're ready to use it, thaw the dough overnight in the refrigerator and let it rise again before shaping and baking.

### Can I use all-purpose flour instead of bread flour?

While it's possible to substitute all-purpose flour for bread flour, it may affect the texture of the Pan de Sal. Bread flour has a higher protein content, which helps create a chewier texture. If you decide to use all-purpose flour, the bread may turn out slightly softer and less chewy.

### What can I use as a substitute for fresh milk?

You can use a milk alternative like almond milk, soy milk, or oat milk as a substitute for fresh milk in this recipe. Just make sure to choose an unsweetened version to avoid altering the taste of the Pan de Sal.

### Can I use a stand mixer to knead the dough?

Yes, you can use a stand mixer fitted with a dough hook attachment to knead the dough. Knead on medium speed for about 5-7 minutes or until the dough is smooth and elastic. Be careful not to overmix the dough, as this can result in a tough bread texture.


Savor the taste of a healthier Filipino classic with Chef RV's Whole Wheat Pan de Sal recipe, perfect for breakfast or snack time!

Chef RV Whole Wheat Pan De Sal


## A Journey to Filipino Cuisine: The History of Pandesal

Pandesal, the humble bread roll, has been a staple in Filipino households for centuries. It traces its roots back to the Spanish colonial era when wheat was first introduced to the Philippines. The word "pandesal" is derived from "pan de sal," which translates to "bread of salt" in Spanish. Though the recipe has evolved over time, pandesal remains an essential part of Filipino breakfasts and snacks.

## The Purple Yam: Ube

Ube, or purple yam, is a unique ingredient native to the Philippines. It has a naturally vibrant purple hue and a subtly sweet, earthy flavor that makes it perfect for both savory dishes and desserts.

## Ube Pandesal: A Modern Twist

In recent years, Filipino bakers have experimented with different flavors and fillings for pandesal, resulting in a wide variety of innovative creations. Ube Pandesal is one such invention, combining the classic pandesal with the sweet and earthy flavor of purple yam.

## Ingredients

- 600 grams / 4 1/4 cup first-class bread flour
- 75 grams/ 6 tablespoons sugar
- 115 grams / 1/2 cup water
- 115 grams / 1/2 cup fresh milk
- 1 whole egg
- 1 egg yolk
- 85 grams/ 6 tablespoons butter or margarine
- 12 grams / 1 tablespoon instant dry yeast
- 5 grams/ 1 teaspoon salt
- 3 teaspoons ube extract

Feel free to use chunks of cheese wrapped in this dough to make Cheesey Ube Pandesal

## Let's Get Baking: Preparation and Cooking

### Step by Step Guide

1. In a large mixing bowl, combine the bread flour, sugar, instant dry yeast, and salt.
2. Gradually add the water and milk, mixing well to form a dough.
3. Add the whole egg and egg yolk, continuing to mix until fully incorporated.
4. Add the butter or margarine, mixing well until the dough is smooth and elastic.
5. Divide the dough into equal portions and shape each into a smooth ball.
6. Place the dough balls onto a lined baking tray, allowing room for expansion.
7. Allow the dough to rise for approximately 1-2 hours, or until doubled in size.
8. Preheat your oven to 170°C (340°F).
9. Bake the pandesal for 20 minutes, or until golden brown.
10. Remove from the oven and allow to cool on a wire rack.

## Tips and Tricks for the Perfect Ube Pandesal

- Make sure your yeast is fresh and active; otherwise, your dough won't rise properly.
- Use a kitchen scale to ensure accurate measurements for the best results.
- For a softer crust, brush the rolls with melted butter immediately after baking.
- To keep your pandesal fresh, store them in an airtight container at room temperature.

## Ingredient Substitutes

If you're having trouble finding liquid ube flavoring, you can use ube powder or ube halaya (jam) as alternatives. Just adjust the amount of liquid accordingly to achieve the desired consistency.

## Complementary Dishes and Sides

Ube Pandesal pairs well with a variety of spreads and fillings, such as butter, cream cheese, or coconut jam. You can also enjoy it with a hot cup of coffee, tea, or hot chocolate for a delightful breakfast or snack.

## Nutrition Information

This recipe yields 24 servings , with each serving weighing approximately 45 grams. Based on the provided ingredients, each serving contains:

- Calories: 155
- Fat: 4.6g
- Carbohydrates: 24.8g
- Protein: 4.4g

## Frequently Asked Questions

### Can I freeze the dough for later use?

Yes, you can freeze the dough after shaping it into balls. Place the dough balls on a baking tray and freeze them for an hour. Then, transfer them into an airtight container or a ziplock bag and store them in the freezer. When you're ready to bake, let the dough thaw at room temperature before proceeding with the recipe.

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture of your pandesal might be slightly different. Bread flour has a higher protein content, resulting in a more elastic and chewy texture.

### How long will the ube pandesal last?

Ube Pandesal can last for up to 2-3 days when stored in an airtight container at room temperature. However, they are best enjoyed fresh on the day they are baked.

### Is ube the same as purple sweet potato?

No, ube and purple sweet potato are different. While both have a vibrant purple color, ube has a distinct earthy and subtly sweet flavor compared to the sweet and starchy taste of purple sweet potatoes.

### Can I add other fillings to my ube pandesal?

Absolutely! Feel free to get creative with your fillings. Some popular options include cheese, chocolate, or even ube halaya (jam) for an extra burst of ube flavor.

## The Final Bite: Chef RV's Ube Pandesal

Ube Pandesal is a delightful fusion of traditional Filipino pandesal and the unique flavor of ube. This versatile bread roll is perfect for breakfast, snacks, or even as a base for sandwiches. Enjoy the rich, earthy taste of purple yam as you sink your teeth into these soft and fluffy bread rolls. Happy baking!


Create these trending Filipino bread rolls with this delightful Ube Pandesal recipe from Chef RV. Conquer the kitchen with these incredible fluffy buns.

Ube Pandesal


<YouTube url="https://www.youtube.com/watch?v=UTzuGxvv91w&t=3s&pp=ygUbY2hlZiBydiByZWQgdmVsdmV0IGN1cGNha2Vz" />

## The Ingredients

Here's what you'll need to create these mouthwatering delights:

### For the Batter

- 156g all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 169g melted salted butter
- 1 large egg
- 150g sugar
- 177ml double cream
- 1 tbsp vinegar
- Red food coloring, to taste

You can replace the double cream and vinegar with an equal amount of sour cream

### For the stable cream cheese frosting:

- 350g cream cheese
- 45g powdered sugar
- 90g salted butter

Optional Add Ons for the Frosting

- 1/4 tsp vanilla
- 2 tbsp liquor of your choice, like Irish Cream

### Other Items

12 cupcake liners
8oz ice cream scooper

## Let's Get Baking!

### Prepare Your Tools and Ingredients

1. Combine the double cream and vinegar in a small jug. Mix and set aside until frothy. Alternatively, use sour cream of the same quantity.
2. Make sure you have all your ingredients and tools ready.
3. Preheat your oven to 350F (180C) and line a muffin tin with 12 cupcake liners.

### Create the Batter

1. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. This mixture will form the base of your cupcakes.
2. Add the melted butter, sugar, egg, double cream and vinegar, and desired amount of red food coloring. Mixing until a smooth batter forms.
3. Using the 8oz ice cream scooper, fill each cupcake liner about 2/3 full with batter (around 63g each).

### Bake and Cool

1. Bake your cupcakes for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

### Frost Away!

1. For the frosting, beat together the cream cheese, powdered sugar, and salted butter until smooth and creamy. Frost the cooled cupcakes as desired.

## Nutritional Information

Based on 12 servings, the nutritional information for each Red Velvet Cupcake (including frosting) is as follows:

- Calories: 378 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 96mg
- Sodium: 319mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 5g

Note: Nutritional values may vary depending on the ingredients used.

## What to Serve with Red Velvet Cupcakes

These scrumptious cupcakes can be enjoyed on their own or paired with a refreshing glass of cold milk, a warm cup of tea, or your favorite coffee. For special occasions, consider adding a side of fresh fruit, like berries, for a touch of elegance.

## Tips and Tricks for the Perfect Cupcake

- Sift your cocoa powder to remove any lumps and ensure a smooth, even texture.
- Be careful not to overmix the batter, as this can lead to dense, heavy cupcakes.
- Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
- Allow your cupcakes to cool completely before frosting to prevent melting.

## Substitute Suggestions

If you're having trouble finding certain ingredients, here are some substitutes:

- Replace double cream with an equal amount of heavy cream or whipping cream. Alternatively, you can use the same amount of sour cream to replace the cream and vinegar.
- Swap out the red food coloring for beetroot juice, which also adds a natural red hue to the cupcakes.

## FAQs

### Can I use a different type of vinegar in the recipe?

Yes, you can use white vinegar or apple cider vinegar as a substitute for the vinegar called for in the recipe.

### How do I store leftover Red Velvet Cupcakes?

Store your cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If storing in the fridge, allow the cupcakes to come to room temperature before serving for the best taste and texture.

### Can I freeze Red Velvet Cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Wrap each cupcake individually in plastic wrap and store them in a resealable freezer bag. Thaw overnight in the refrigerator and frost before serving.

### How can I make the cream cheese frosting stiffer for piping?

You can add more powdered sugar to the frosting to achieve a stiffer consistency. Additionally, chilling the frosting in the refrigerator for 30 minutes before piping can help it hold its shape better.

### Can I make this recipe vegan?

Yes, you can replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), use vegan butter in place of regular butter, and swap the double cream for a dairy-free alternative. For the frosting, use vegan cream cheese and vegan butter.


Let's bake some Red Velvet Cupcakes with this easy-to-follow recipe, complete with tips, tricks, and FAQs to make your baking experience a breeze.

Asian Recipes

Chef RV Beef Pares

Sweet and Spicy Korean Chicken

Korean Spicy Cucumber Salad

Chef RV Whole Wheat Pan De Sal

Ube Pandesal

Chef RV's Heavenly Red Velvet Cupcakes