Recipe for deliciously sweet Red Velvet Cupcakes, topped with cream cheese icing
180 g butter
375 g white sugar
330 g cake flour
Pinch of salt
2 Tbsp. cocoa powder
1 Tsp. bicarbonate of soda
1 Tsp. vanilla essence
1 cup buttermilk
2 Tsp. white vinegar
2 Tbsp. (it is one bottle) crimson food colouring (red or pink will give the same result)
80g butter (wooden spoon white margarine is great if you want a super white icing)
175g tub of plain cream cheese
2 cups icing sugar, sifted
Preheat oven to 180 degrees Celsius. Prepare your cake pans with margarine or non-stick spray, or place your cupcake holders in your muffin tin if you are making cupcakes.Beat together the butter and the sugar.
Add the eggs and continue beating till fluffy.
Sieve together the flour, salt, cocoa and bicarb.
Mix together the vanilla, buttermilk and vinegar.
Add the flour mix and the vanilla mix alternately to the egg mix.
Add the food colouring and beat till the mixture is a deep pink and well blended.
Spoon into the cake pans or the muffin pans, the mixture is a thick batter like consistency.
Bake for 25 – 30 minutes for the cake or 12-15 minutes for the cupcakes, or until a skewer inserted in the center comes out clean. Cool and ice.
For the icing cream the butter, add the cream cheese, beat for a minute. Add the sifted icing sugar mix to blend. NOTE: do not beat this icing too long! If you do it will go runny and never recover.
A few quick pointers; Firstly, do not overcook this cake, so watch carefully near the end. Secondly, this recipe cannot be doubled so if you need more, you need to make another batch. Thirdly, despite there being no oil in this version of the recipe, the cake is moist and delicious and holds for at least 2 days.
Finally, it is not possible to just eat one cupcake. Really, its not!
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor