Cupcake is designed and serve individually, while a cake is prepared layer by layers, topped with cream cheese frosting and serve in chunks or slices. With its bright colour and stunning presentation red velvet cake is hugely popular at any special occasions. During World war II, bakers would boil beetroots and extract its juices to help enhance the colour of their cakes. Now we are able to buy food colouring in stores to brighten our bakes. Come along and bake with me.
110g butter in room temperature
140g golden caster sugar
1tsp. vanilla extract
2tsp. red food colouring
1 large egg
3tbsp. sunflower oil
1tbsp. white wine vinegar
25g pure dark chocolate, melted
190g plain flour
1tsp. bicarbonate soda
1tsp. baking powder
2tbsp. cocoa powder
120ml light single cream
small pinch of salt
Start by pre-heating oven to 180 degrees Gas 2
Sift dry ingredients (flour, baking powder, bicarbonate soda, cocoa powder, pinch of salt) into a bowl and set aside. Beat sugar and butter together until pale and smooth then add in egg and food colouring beat until well combined. Beat in the sunflower oil, white wine vinegar and melted dark chocolate.
Slowly fold in the sifted dry ingredients plus cream and mix well. Divide between 12 muffin cases and 1 cake thin (18cm). Bake muffins for 25 minutes and Cake for 45 minutes. When fully baked (when skewer inserted in the middle comes out clean) remove from the oven and set aside to cool completely
For CREAM CHEESE FROSTING:
400g full fat cream cheese
65g soft butter
180g icing sugar, sifted
Whisk the butter in a bowl until soft and smooth. Add cream cheese and beat again. Gradually add in icing sugar and beat for another 2 minutes until everything is well mixed.
Place frosting in the fridge for an hour. When firm decorate your cake and cupcakes the way you want to and garnish with crumbles. Good luck!