Red velvet cup cakes are an outstanding treat not only for your taste buds but also for your eyes.
I fell in love with these cup-cakes instantly while making them for the very first time at home.
I love the idea of how well the cream cheese frosting compliments the natural taste of these beautiful cup-cakes.
I am head over heels in love with these beauties and hope that you’ll like them too!
I made 6 normal sized cup-cakes and 10 mini cup-cakes.
Here’s the recipe…
All-purpose flour: 1+1/4 Cups
Cocoa Powder: 1tbsp
Salt: 1/2 tsp
Sugar: 3/4 Cup
Vegetable Oil: 3/4 Cup
Red Color Gel: 1/4 tsp
Vanilla Essence: 1/2 tsp
Baking Soda: 3/4 tsp
Distilled White Vinegar: 1tsp
Buttermilk: 1/2 Cup
· Take Milk(1/4 cup + 2 tbsp) and add Vinegar (1tbsp)
· Keep for 5 minutes. Use when it gets thick.
1. Preheat oven to 175°C. Line the cup-cake pan with paper liners.
2. Sift together flour, cocoa-powder and salt.
3. Beat sugar and oil until combined nicely with an electric beater on high speed.
4. Add the egg and beat again till the batter becomes fluffy and pale.
5. Add vanilla essence and red gel colour and beat again.
6. Divide the sifted dry ingredients in 3 batches and the butter milk in 2 separate batches.
7. Reduce the speed of the electric beater and one batch of dry-ingredients and beat till combined.
8. Then add one batch of buttermilk and beat till combined.
9. Then repeat and add the second batch of dry-ingredients and beat, then second batch of buttermilk and beat. In the end add the last batch of dry-ingredients and beat till combined.
10. Stir together baking soda and vinegar. When it develops foam add it to the batter and beat for 10 seconds.
11. Pour in the lined cupcake mould and bake for 20 minutes or until done.
12. Take them out of the oven but de-mould them after 10 minutes.
13. Let them cool completely on a wire rack.
14. Decorate with Cream Cheese Frosting.
1. Do not over-beat the batter as it will result in hardening of the cup-cakes.
2. You can replace home-made buttermilk with the ready-made one.