I love baking!!! That said, I was a bit scared of baking a red velvet anything but over this past weekend I decided to face my fears. I googled several recipes and decided on a mixture of some.
For the cake;
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/4 teaspoon strawberry red food colour
1/2 cup margarine
1 1/2 cups sugar
1 teaspoon vanilla essence
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda
For the frosting;
Puratos – non dairy whipping cream used here
In a bowl, sift the flour, baking powder and salt. Then set aside.
In a small bowl mix the cocoa powder and the food colouring and set aside.
Using a wooden spoon or a mixer beat margarine and sugar in a bowl. Beat in eggs one at a time.
Beat in the vanilla essence and the cocoa and food colour mixture.
Add a third of the flour mixture, then beat in half of the buttermilk.
Beat in another third of the flour and the second half of the buttermilk. End with the last third of the flour mixture.
In a small bowl, mix vinegar and baking soda, it will fizz. Add the vinegar mixture to the cake batter and stir well to combine.
Pre heat the oven, 370°F.
Line your cupcake tin with some muffin liners.
Fill about 3/4 way.
The recipe said to bake for 20-22 minutes but mine took about 15 minutes to bake.
For the remaining batter I decided to bake a cake.
For the frosting, nothing fancy since it was just for our consumption.
Spread some whipping on one half and sprinkle some diced strawberries.
Layer the other half and cover with the remaining whipping cream.
For the cupcakes, I just dipped them in the frosting then sprinkled over some sprinkles 🙂
I would like to mention that normally the frosting on red velvet cakes or cupcakes is cream cheese frosting not whipping cream. I didn’t have any cream cheese and honestly I’m still scared of making some O-o plus have you seen the cost of cream cheese? Jeeze!!
The cake is/was delicious.