What is so special about this cake, I wonder, it seems like everybody is trying to make or sell red velvet cake now. It’s basically a chocolate cake with loads of red colouring in it. Which is why I’m a bit reluctant to eat this cake. But probably, the bright red colour is what makes this cake unique. Just like our colourful kek lapis Sarawak.
I’ve tried baking this cake before, however this time I think I’ve found a good recipe. Here goes :
Makes about 24 domed cupcakes or more flat ones / can be baked as a cake using a 8 inch pan.2 cups all purpose flour, sifted 1/2 cup cocoa powder 2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk at room temperature 1 tablespoon vanilla extract 4 tablespoon red food colouring (or less, up to you) 1 cup unsalted butter 1 1/4 cup sugar 4 eggs
Preheat oven at 175C. Mix the dry ingredients – flour, cocoa, baking powder, soda and salt. Set aside. Now mix the wet ingredients ie the buttermilk, vanilla and food colouring. In your mixer, beat butter and sugar, medium speed for about 5 minutes. Add eggs one by one. Then add the dry ingredient, alternating with the wet one. Scrape the bowl and ensure all is mix well. Bake for about 20 to 30 minutes.
The Red Velvet cupcakes turn out beautiful, but my maid and daughter sworn that I had overdosed on the red colouring. And I am sure my husband thinks so, too. I have taken a teeny-weeny bite and the taste is good. As for the topping, it is usually served with Cream cheese topping, white chocolate cream cheese topping or buttercream.
For those who are a bit health-conscious, you could substitute the red colouring with beet root juice. Wrap the beets in an aluminium foil and bake at 175C for 45 minutes to 1 1/2 hr depending on size. The juice will be trapped in the foil and you could use this in the cake. The colour, however, will not be as red as using the artificial food colouring.