red velvet hand
This was the first ‘scientific’ cake I knew. The red velvet cake uses buttermilk and vinegar to create the soft velvety texture unique to the cake. To me, it is simply delicious. I love my red velvet slightly moist on the inside and in this version, I added rum to the cream cheese icing.
Red Velvet Cupcakes
Ingredients
- 170 g or 3/4 cup Butter soften
- 1 cup Caster Sugar
- 2 large Eggs
- 1 Tbsp White Vinegar
Dry ingredients
- 2 1/4 cups Plain Flour
- 1 1/2 teaspoon Baking Soda
- 3 tsp Dark Cocoa Powder
- A pinch of Salt
Wet ingredients
- 1 cup Buttermilk
- 1 Tbsp Red colouring
- 1 tsp Vanilla Extract
Cream cheese Icing
- 240 g Cream cheese soften
- 120 g Icing sugar
- 1 1/2 tsp Rum or Vanilla extract
- Soft Fruits like berries optional
Instructions
- Preheat the oven at 175°C.
- Sift the dry ingredients together.
- Mix the wet ingredients together.
- Cream the butter and sugar until light and fluffy.
- Emulsify the eggs into the cream, one at a time.
- Add 1/3 of the dry ingredients and 1/2 of the wet ingredients into the mixture and mix well.
- Add another 1/3 of the dry ingredients and the rest of the wet ingredients and mix well.
- Add the final 1/3 of dry ingredients, scrap through the bowl and mix well. Do not overbeat.
- Divide the batter into 15 paper cups in a muffin tin.
- Bake in the oven for 15-20 minutes, or when pressed, the cake springs back.
- Cool.
Decorate
- Beat the cream cheese until soft and add the icing.
- When smooth, add in the rum, and mix well.
- Slice off the top of the red velvet cupcakes and decorate as desired.
