Red Velvet Classic

Nothing like a moist and tender cupcake, topped with heaps of cream cheese frosting. Yums! This recipe is definitely a keeper.

But before I jump into the recipe, I thought I'd share what exactly is a red velvet. It's a cross between a butter and chocolate cake that is deep red in colour - in other words, it is really a Devil's Food Cake that has red food coloring added to it.

It is red not only because of the addition of the coloring, but also the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. The red coloring does add a notoriously sinful look to the cake that attracts one even more, really.

Red Velvet Classic
Recipe adapted from Tasted by Two & modified by The Bakeanista

Ingredients:
2 1/2 cups cake flour, sifted
1 tsp of baking powder 
1 teaspoon salt
3 tablespoons unsweetened cocoa powder
2 tbsp red colouring
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature (*read note below)
1 teaspoon white vinegar
1 teaspoon baking soda


Method:
1) Preheat oven to 180°C. Grease two x 12 cupcake pans.

2) In a small bowl, sift the cake flour, baking powder and salt together, then set aside.

3) In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, for about 5 minutes.

4) Add the eggs, one at a time, beating well after each addition. 

5) After the eggs are well incorporated, add in vanilla extract and beat to mix. Followed by the cocoa powder. Mix well then add in the red coloring.

6) Add the milk into the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but make sure you do not over-beat.

7) In a small bowl, stir together the white vinegar and baking soda - it will be fuzzing! Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

8) Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.

9) Cool the cupcakes in the pan for 10 minutes, then remove from the pan and cool completely on a rack before icing.

Cream Cheese Frosting

250g cream cheese
120g unsalted butter, softened
1 teaspoon vanilla extract
1/2 cups icing sugar, sifted

With an electric mixer, blend together cream cheese and butter until smooth. Pour in powdered sugar and vanilla extract. Turn mixer on high and beat until light and fluffy. Fill a piping bag with the icing and frost over cupcakes. Don't be stingy, go full on with the frosting - big and swirly is the key! ;)

They were a big hit in the office and everybody loved 'em! :D I couldn't help myself either, and had at least 3 servings! *sinful*

I actually wanted to have more but I doubt my waistline can afford to, so I had to stop at my third. Looking at the pictures makes me want to eat them again, so I'd definitely be making these pretty and yummeh red velvet cupcakes again. :)

Note from The Bakeanista:

Instead of using buttermilk, I substituted with 240ml milk and 1 tbsp white vinegar. Mix both the milk and vinegar then set aside for 5-10 minutes.