Red Velvet

This post is dedicated to Jill, my cousin-in-law, who lives all the way across the other side of Australia and is craving Red Velvet Cupcakes. Wish I could courier these over to you Jill, but I can't, so you'll have to settle for a feast of the eyes only :( .

I have had red velvet on my do list for ages now. Finally got around to it! I think I am a bit behind on the red velvet cupcake craze, but I guess it has been a little slow to hit Australia. Or maybe I'm just slow. I don't know. Haha! I must admit, when making it, I was a bit reluctant to taste the batter because it was, well, so red - it looked like paint! Usually I fight my girls over who is going to lick the beaters and bowl *sheepish grin* - cake batter iz teh bomb, ok? - but not this time. In the end though, I plucked up my courage and had a taste.

It was lovely!... It had a really lovely flavour to it. Sort of aromatic and vanilla-ish.

This cake recipe is adapted from Bakerella (the frosting recipe is mine) - I love her website, it is one of my all time favourite go-to sites for inspiration in baking. If you enjoy baking too you should check it out. Or even if you just enjoy the eating part. Seriously. She's awesome. She invented cake pops! I've made the cake balls before, but not the pops. Another thing on my do list....

Enough rambling. Here is the recipe - it's easy as!

Red Velvet Cupcakes
1 1/4 cups plain flour
1 cup white sugar
2 tsp cocoa
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 egg
3/4 cups canola oil
1/2 cup buttermilk
2 tsp white vinegar
1/2 tsp vanilla extract
2 tbsp red food colouring

1. Preheat oven to 180C. Line your cupcake pan, or grease and flour it if you prefer.

2. Sift dry ingredients into a mixing bowl.
3. Add wet ingredients in.
4. Mix on medium-high speed for about 1 minute, or until completely combined.
5. Pour into cupcake tin.
6. Bake for about 20 minutes, or until a skewer inserted into the cakes comes out clean. I usually test one in the middle and one on the edge. Allow to cool for 5 minutes or so in the tin, then place them on a wire rack to cool completely.

How easy is that! And just in case you don't believe me, I'll show you again.

Sift dry stuff in.

Add wet stuff in.

Mix mix mix.

Told ya it looks like red paint!

Pour pour pour. I always make a mess hehe :)

And bake bake bake!

Look at those gorgeous redheads.

Cream Cheese Frosting
175g Philly cream cheese, softened
30 butter, softened
1 2/3 cups pure icing sugar
1/2 tsp vanilla extract
1 tsp water

1. Place cream cheese and butter into a mixing bowl, and mix on medium-high until creamy

2. Gradually add in half the icing sugar, mixing well to combine.

3. Add the vanilla and water, and mix to combine.
4. Then add remaining icing sugar and mix until creamy.

So creamy and yummy I think I'm gonna die.

Frost away!

Are you drooling yet?

I loved the flavour and texture of this cake... I can see why people get hooked on it. Light and sweet with a touch of tartness in it. I think it's the buttermilk that gives it that tart flavour. And the texture! So soft and ... well... velvety! Coupled with the cream cheese frosting and it just makes for an 'mmmmmmmm!' combination. My hubby just raved about it too, which is something I didn't expect. The man never ceases to surprise me. When I mentioned that I might use a bit less red dye next time, he vehemently protested ~ "No!" he said; "The colour is part of the charm, it's very striking". On that, I must agree :) I'm not sure that it beats chocolate cake for first place in my favourites, but it comes pretty close I think!

Now you've seen how easy it is, go ahead and make some! My biggest girl has asked me to make them blue next time...... hmm...

xx