Hi all!
Sorry for not being able to communicate last week. But this week I decided to share with you all my all time favorite and hit version of RED VELVET CUPCAKES … Yeah there has been a huge roar for this recipe ever since I started sharing my recipes. So let’s begin.
Red velvet cupcakes have a set and typical method unlike other recipes. Commonly baking powder is sifted with flour in all other cupcake recipes to rise the cakes, but in red velvet we bring baking soda, another leavening agent to react with vinegar. Here the tip is Apple Cider Vinegar Yes for those soft, moist and velvety cupcakes, do not use just any vinegar … and that white distilled vinegar is a BIG NOOOO.
Another key ingredient in the recipe is buttermilk. If you can get ready-to-use buttermilk from the supermarket… great , or else you may make your own. Just add 2 tablespoons of white vinegar or lemon juice to 1 cup of milk at room temperature. It will curdle in a while. This curdled milk helps make your cakes super moist and soft.
Here goes the recipe with all the instructions.
- 120 grams butter
- 3 tablespoons oil
- 1-1/2 cups sugar
- 2 large eggs
- 1 tablespoon cocoa powder
- 2 tablespoon red food colour, liquid
- 1 teaspoon vanilla essence
- 2-1/2 cups flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vinegar
- 1 teaspoon baking soda
- FROSTING
- 200 grams cream cheese
- 100 grams butter
- 1 teaspoon lemon juice
- 1 cup icing sugar
- 1 teaspoon vanilla
- Preheat oven to 180 degrees Celsius.
- Sift together flour, cocoa powder and salt.
- Add the food colour in buttermilk. Set aside.
- In another large mixing bowl, beat together butter and sugar till light and fluffy. Add in oil and continue to beat.
- Add one egg at a time and continue to beat the mixture at medium speed. Add in the essence.
- Now pour all the dry ingredient in butter mixture and pour buttermilk over it. Beat it all at low speed till well combined.
- Finally add vinegar to baking soda in a small bowl. You will observe effervescence, quick foam and bubble formation. Immediately stir the vinegar soda mixture and add to the cake batter. Beat it into the mixture till well incorporated.
- Pour batter into cupcake tray lined with Greaseproof cases. Full the batter almost to the top leaving 1/4 inch space empty in each liner .
- Bake in preheated oven for about 20 minutes .
- FROSTING
- Beat butter till light and fluffy .
- In another bowl, beat cream cheese till smooth and light. Add lemon juice to it and mix well.
- Add icing sugar to butter and beat for a couple of minutes . Add in essence and finally fold in the beaten cream cheese.
Do share with us how this turns out for you and post images on our facebook page and share this recipe with your friends. Happy Baking!
Gud recipe can it be used to bake a cake.i mean is there any ratio difference for cupcakes and cake..
Yes Mehwish this can be used for both, just increase quantity with same proportions.
Which brand of cream cheese did you use?
You can use any including puk, kiri or Philadelphia
Hello lovely reciepe but please can you tell me is cream cheese the normal triangle cheese or is it the cheese spread
Yes triangle cream cheese does well in this recipe or u may use Kiri blocks