This was the first ‘scientific’ cake I knew. The red velvet cake uses buttermilk and vinegar to create the soft velvety texture unique to the cake. To me, it is simply delicious. I love my red velvet slightly moist on the inside and in this version, I added rum to the cream cheese icing.
170g or 3/4 cup Butter (soften)
1 cup Caster Sugar
2 large Eggs
1 Tbsp White Vinegar
2 1/4 cups Plain Flour
1 1/2 teaspoon Baking Soda
3 tsp Dark Cocoa Powder
A pinch of Salt
1 cup Buttermilk
1 Tbsp Red colouring
1 tsp Vanilla Extract
240g Cream cheese (soften)
120g Icing sugar
1 1/2 tsp Rum or Vanilla extract
Soft Fruits like berries (optional)
- Preheat the oven at 175°C.
- Sift the dry ingredients together.
- Mix the wet ingredients together.
- Cream the butter and sugar until light and fluffy.
- Emulsify the eggs into the cream, one at a time.
- Add 1/3 of the dry ingredients and 1/2 of the wet ingredients into the mixture and mix well.
- Add another 1/3 of the dry ingredients and the rest of the wet ingredients and mix well.
- Add the final 1/3 of dry ingredients, scrap through the bowl and mix well. Do not overbeat.
- Divide the batter into 15 paper cups in a muffin tin.
- Bake in the oven for 15-20 minutes, or when pressed, the cake springs back.
- Beat the cream cheese until soft and add the icing.
- When smooth, add in the rum, and mix well.
- Slice off the top of the red velvet cupcakes and decorate as desired.