When I first discovered this recipe I was completely taken aback. I thought I could never get it right but I decided to try them anyway. While the resulting images were no where near as good as they could be the taste was phenomenal and I have made red velvet cupcakes and red velvet cake several time since. I love red velvet cake so much I had it as my wedding cake (although it was “blue” velvet for that occasion) and even TheHusband has a great fondness, I know this because he only requests 2 things by name, “Hummus im basar” (Hummus with lamb) and these beauties
The first couple of times I made them I used a chocolate buttercream icing. It wasn’t bad but these babies were made to go with a cream cheese icing (and also apparently boiled icing which I haven’t yet tried to make…yet). They are essentially chocolate cup cakes but with so much more decadence. Fun to make to as you throw the baking powder into the vinegar and watch it all fizzle.
If ever you need to start sifting your dry ingredients it’s with these beauties. The more air the batter has the more velvety it is and trust me you want them as velvety and light as possible. This however also means that the cake is a delicate one and doesn’t do well will too many layers (perfect for cupcakes though).
What you need for the cupcakes:
½ cup butter
1 ½ cups sugar
2 tbsp cocoa
2 tbsp red food colouring
1 tsp salt
2 ½ cups flour
1 tsp vanilla extract
1 cup buttermilk
1 tsp baking soda
1 tbsp vinegar
What to do:
Preheat oven to 180°C and line your cupcake tray.
What you need for the icing:
What to do:
In a medium bowl, cream together the cream cheese and butter until creamy(I gave me a hearty mix so that it got as white as possible). Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
I decoreated mine with some Vanilla Man