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Not so Red Velvet Cupcakes

A dear friend knew I had a bit of a thing for baking, so asked me to whip up a couple of dozen cupcakes for her little girls 1st birthday party. These cupcakes are American and are supposed to be bright red, but as I have a slight dislike for E numbers, I kept the food colouring to a minimum  (the kids don’t really need it either). So these dark browny/red little cupcakes got iced with a simple cream cheese icing and topped with a little choc decoration. They were a hit… mostly with the adults who tried to limit their intake to just half… but they would always go back for more.

Red Velvet Cupcakes.

(American measurements)

1/2 cup butter

1 1/2 cups white sugar (I reduced to 1 cup)
2 eggs
1 cup buttermilk (in NL – Karnemelk)
1 fluid ounce red food coloring (I used 1/4tsp paste)
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Preheat oven to  175 degrees C. Line cupcake tin with 12-20 paper baking cups. (depends how big you want them)

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. (It may look curdled, but that is ok)

Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, approx 20 to 25 minutes.

Cool in the pan set over a wire rack. When cool, smother the tops with cream cheese frosting. Totally decadent!

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