This is another cake I’ve been eyeing on every time National Day comes around. But I’ve always feared making it because of the amount of colouring it has! Most recipes I see use about 2 tbsp food colouring to give it that bright red… I’m not quite a fan of colouring.
This year, decided to give it a shot (yes it’s the cupcakes in my national day post!) for the celebration of Singapore’s birthday with my friends. All in all, I love this recipe, but a few things got me stumped – the trial batch turned out better than the second and third batches, strange enough. The first batch of cream cheese frosting was less sweet, but the subsequent batches turned out a bit too sweet for my liking… which was weird because I used the same amount of sugar for the other two batches. Also, the subsequent batches of cupcakes… I could taste the red colouring, when I never modified the amounts placed in the recipe, except that it was new bottles of colouring!
So it’s open to more experimentation. But next time I’ll make different colour cupcakes, or do without the colouring. Because the cake recipe is definitely a keeper ;) It’s soft, moist, and doesn’t dry out after refrigeration!
Red velvet cupcakes
(Recipe adapted from More From Magnolia: Recipes From The World-Famous Bakery and Magnolia’s Home Kitchen)
Makes a 12 2 1/2 inch cupcakes
1 cup 2 tbsp cake flour, sifted
125g salted butter
1/2 cup + 2 tbsp sugar
1 tsp vanilla essence
1 tbsp cocoa powder
1 tbsp red colouring paste
1/2 cup buttermilk
1/2 tsp white vinegar OR apple vinegar
1/2 tsp baking soda
1 tbsp kahlua (optional)
1.Preheat your oven 175 degree C / 350 degree F. Line your cupcake pan! For this I use white liners because I wanted the red to be be seen ;)
2. Beat the butter and sugar on medium until light and fluffy for about 5 minutes. Beat in your egg and beat until combined.
3. In another bowl, combine together cocoa powder, colouring and vanilla essence (and kahlua if using). Beat this into your butter mixture.
4. On medium low, add in your flour and buttermilk alternatively, beginning and ending with the flour.
5. In a separate bowl, mix together your baking soda and vinegar. Add this into you batter, and continue beating the batter on medium for about 30 seconds so that it is well aerated.
6. Pour your batter into your cupcake pan and bake for 17 – 20 minutes, or until toothpick inserted in the middle comes out clean.
Simple and Easy cream cheese frosting
75g unsalted butter
pinch of salt
250g cream cheese
100 – 150g icing sugar
2 tsp vanilla
1. Cream the butter and salt, add the the cream cheese and and beat until smooth.
2. Beat in the icing sugar and vanilla until well combined. And you’re done! (Be careful not to overbeat as it’ll curdle ;))
3. Frost your cupcakes!
Have fun with your red cupcakes!