September 27, 2012
In
recipe
When I said I was going to make these, my housemate asked me to describe what flavour is ‘red velvet’. I’ve gotta admit, I was stumped! I mean, are they chocolate? Are they vanilla? The best I could come up with was “uhh…. red…velvet… flavour?” I mean, I know they’re delicious, does that help? I assured him that there is nothing better in this world than Red Velvet cupcakes and proceeded to get way too excited about my impending baking adventure. Sometimes when I set out to make a recipe, I’m all “Oh my god, this is going to be so fun!” And then I actually start and it
really isn’t… This was the case when I decided to make Red Velvet Cupcakes for my birthday.Now, don’t get me wrong. These babies were tasty. I ate most of the batch all by myself! But it was a series of unfortunate events that brought them into existence.
First I though I didn’t have the right patty pans. Then I didn’t fill them high enough and they didn’t rise, so I had a batch of half size cupcakes. Then I had forgotten an ingredient for the icing and the supermarket was closed. Then the recipe for the icing was waaaaayyy too runny, so I ended up adding so much extra icing sugar that I had enough to ice 100 cupcakes. Then I made myself sick eating said icing. Then I realised I hadn’t gotten any good photos of them once they were finished and I had run out of light (and patience!) Needless to say, it was an eventful afternoon of baking.
Regardless, I’ll still vouch for the deliciousness of Red Velvet cupcakes until the day I die. Even if I’m still not sure how to describe the flavour…
What You Need:
3/4 cup of Sugar
1 1/4 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of cocoa powder
1/2 cup of butter milk
1 egg
1 tablespoon of red food colouring
1/2 teaspoon of white vinegar
1 teaspoon of vanilla2 1/2 cups of icing sugar
1/4 cup of milk
1/2 teaspoon of vanilla
1/2 cup of butter
What You Do:
1. Preheat the oven to 180 degrees and line a muffin tray with patty pans/cupcake liners.
2. Stir the flour, sugar,baking soda, salt and cocoa powder together until mixed thoroughly.
3. In a large bowl whisk together the oil, buttermilk, egg, vinegar, vanilla and food colouring.
4. With an electric mixer/beaters on medium speed, mix the wet ingredients, gradually adding the dry mixture until just combined.
5. Pour the mixture into the prepared liners, filling to almost the top. Place in the oven and bake for 25 minutes or until an inserted toothpick comes out clean.
6. Remove from the tray and allow to cool on a wire rack.
7. While the cakes are cooling, beat the butter in a bowl until smooth and creamy.
8. Add the sugar, milk and vanilla and beat until the mixture is smooth and at a spreadable consistency.
9. Once the cakes have cooled you can ice and then store in the refrigerator to set.