LEARN HOW TO BAKE RED VELVET

A surprise two cakes in one recipe.

Cupcake is designed to serve one person and usually decorated individually while a cake is typically prepared as a layer cake topped with cream cheese frosting and served 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.

 

Ingredients (x2):

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!

 

 

XO