Wow. I made these yesterday and killed myself at spin tonight trying to work off at least one mouthful of the tasty morsels (probably didn’t).
The interwebs are in dispute as to the exact origin of red velvet cake, some say it originated from the south (of the US) and others say it came from the Waldorf-Astoria Hotel in NYC. I tend to believe the latter seeing as most good things come out of the Big Apple (except for maybe apples…?). The Hummingbird Bakeries in London are also renowned for their version which I have sampled and can vouch for.
You will need:
- 350g (2 1/3 cups) plain flour
- 2 tbs cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 315g (1 1/2 cups) caster sugar
- 250ml (1 cup) buttermilk
- 185ml (3/4 cup) vegetable oil
- 2 eggs
- 3 tsp red food colouring
- 2 tsp white vinegar
- sprinkles, to decorate frosting
- 250g pkt cream cheese, at room temperature
- 100g butter, at room temperature
- 195g (1 1/4 cups) pure icing sugar, sifted
- 1 tsp vanilla extract
Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. (I ended up needing more, come to think of it)
1. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
2. Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined.
3. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
4. Divide the mixture among the prepared pans.
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth. (the icing really is the best part, it is so delicious, I don’t even.. I can’t explain)
Pipe the icing over the cupcakes and top with the sprinkles.
There you have it. The black and white cups and cupcake stand were a present from Santa. Thanks 😉
I also used some inferior red paper cups (what are those things called?!) for the overflow:
And so ends my most recent adventure in the land of baking. Got any good recipes I should try?