I’m still trying to get my baking mojo back, so apologies for the lack of posts lately! A few weeks ago when it was a freezing cold Melbourne morning, the girls and I decided to make some red velvet cupcakes. Although they are not that well known in Australia, they are huge in America and they have that ‘wow’ factor, due to the bright red colour. I actually made a red velvet cake for my friend’s birthday a few months ago and they got a lovely surprise when they cut into the cake and discovered that it was bright red!!
This recipe is from Brown Eyed Baker
4 tablespoons unsalted butter, at room temperature
¾ cup sugar
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
Start by organising your helpers on your workspace and preheating the oven to 180C.
Cream the butter and sugar, add the egg and mix until combined..
In a separate bowl, mix the red food colouring, vanilla extract and cocoa powder into a paste.
Add the buttermilk and flour in batches until combined and then turn your mixer onto low and add in the salt, baking soda and vinegar, finishing off with a quick mix on high.
Line your muffin tray with liners and then spoon your mixture into the cases.
These are best served with cream cheese icing.