Auntie Eli’s Tuesday Treat: Red Velvet Cupcakes!
By Eleni Louca
Red Velvet Cupcakes
This recipe makes an 8-inch cake or 12 cupcakes! To start, preheat the oven to 350ºF.
Ingredients For Cupcakes
- 1 1/4 cup flour
- 3/4 cup sugar
- 1/2 tsp. baking soda
- 1/2 tsp. dark cocoa
- 1/2 tsp. salt
- 1/2 cup buttermilk
- 2 eggs
- 3/4 cup oil
- 1/2 tsp. vinegar
- 1/2 tsp. vanilla extract
- 10 ml. (2 tsp.) red food coloring
In a large bowl, whisk together the flour, baking soda, cocoa and salt. In a separate bowl, whisk together the eggs, oil, sugar, buttermilk and vinegar until well combined. Add the mixtures together and mix thoroughly. Separately, combine the vanilla extract with the food coloring and add in last. Pour into your desired baking tray. Bake 20 minutes for cupcakes or 35 minutes for a cake. Test the cake is done by inserting a toothpick or a knife in the center of the cake. If it comes out clean, it’s ready!
Ingredients For Cream Cheese Frosting
- 250 gr. butter
- 2 cups icing sugar
- 2 tbsp. vanilla extract
- 100 gr. cream cheese
Beat the butter on medium speed scraping the bowl frequently until light and fluffy. This could take up to 10 minutes. Add the sugar at once and beat for a further 15 minutes. Increase the speed, again, scraping the bowl frequently. When the mixture turns white, add the vanilla and cream cheese until well combined.
- To make your own buttermilk, simply add a tablespoon of white vinegar to a cup of full fat milk and set aside for 15 minutes.
- Cut your cake in half horizontally to fill with the cream cheese frosting.
- Leave out the food coloring to see the original color of this well-known dessert. The reaction between the baking soda, vinegar and cocoa is what naturally gives this cake it’s reddish color, hence the name red velvet!
Enjoy, and be sure to tag @givemeastoria so we can see your final product! See you next Tuesday, for what’s sure to be another delicious treat!