Monday, February 27, 2012

Red Velvet Cupcakes

  • 2 1/2 cups plain flour
  • 1 1/2 cups caster sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cocoa powder (Bournville or any good quality cocoa powder)
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 25ml red food colouring or 1 tablespoon red paste food coloring
  • 1 teaspoon white vinegar
  • 1 1/2 teaspoons vanilla extract
Preheat oven to 180 degrees 

In a mixing bowl sift flour, caster sugar, baking soda, salt, cocoa. Make a well in the centre of you dry ingredients. 
In a measuring jug or a bowl measure out vegetable oil, buttermilk, eggs, food colouring, vinegar and vanilla.
Mix well until all ingredients are incorporated. 
The mixture at this stage should be a nice bright red colour.
Pour your wet ingredients into your dry and mix well with a hand blender or a wooden spoon for about 2 mins.
Spoon mixture out into cupcake cases and bake in oven for 25 mins. (be careful not to over fill your cases, they rise pretty well)
Prick the centres with a toothpick to ensure the cake is cooked through, set aside and allow to cool thoroughly before frosting. 
Frost with cream cheese frosting.

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