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Red velvet cupcakes

red velvet cupcakes

Don’t you just love red velvet cake? The bright colour, the softness and the great taste? Well, I do 🙂 I’ve been thinking about baking it for quite a long time. And I finally managed but instead of a cake I decided to make red velvet cupcakes… it looked easier at the time 🙂

My biggest difficulty was to find buttermilk in the supermarkets. I just couldn’t find it! Not sure why, I went to all the big supermarkets that sell all sorts of ingredients but no buttermilk. Can’t imagine why! I then started investigating what to use instead. And I ended up finding a way of making your own buttermilk. It tuns out that it’s only whole milk with a few drops of lemon juice. You leave this mixture to work for a while and buttermilk is created. Easy, no? But I haven’t tried this method yet because I finally found a carton of buttermilk in my local Scott’s supermarket. Hallelujah 🙂 But I’m already thinking about baking an proper red velvet cake with cheese frosting and I’m I’ll have to use home made buttermilk.

The second hurdle was to find red food coloring. Believe it or not, I was finding blue, green, yellow but no red. I’m starting to think that red velvet cake must be a really popular cake around here as the main ingredients are always sold out 🙂 But finally I found the so precious little red bottle!

I got the recipe from the Food Network website and I started my red velvet cupcakes adventure. And I am really happy with the result: fluffy, moist and delicious cupcakes perfect with a nice cup of coffee after dinner.

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Red velvet cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cupcakes

Ingredients

2 1/2 cups of flour
1 1/2 cups of sugar
1 tsp baking soda + 1 tsp baking powder
1 tsp salt
1 tbsp cocoa powder
1 1/2 cups oil
1 cup of buttermilk, at room temperature
2 eggs, at room temperature
2 tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract

Instructions

Preheat the oven - 180C
Place the cupcake paper cases inside a 12 cupcake tin.
In a bowl, sift together the flour, sugar, baking soda and baking powder, salt and cocoa.
In another bowl, with a handheld electric mixer, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
Add the dry ingredients to the wet ones and mix until smooth and thoroughly combined.
Divide the batter among the cases in the tin (fill till about 2/3)
Bake for about 20 to 22 mins, turning the tin around once.

 

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