I have been wanting to try out making red velvet cakes and thought I try out this recipe I found. It was different because the many recipe I have seen would include vinegar and this one did not. I am not sure whether it was because it had no vinegar or it was my lack of cake experience that I would not use this recipe ever again. I found the taste of the cake quite odd but the more I am thinking could it be the coco powder I used?
They did not have much taste or even sweet. But I assume because you are suppose to put the frosting that you do not want the cake itself to be too sweet.
I did make the frosting and had some fun with some icing pen I brough but never got to use them. So here is some of my creation.
I will post the recipe up, although I did not favour it. But it could be my taste buds or something I did not quite get right in this recipe. Let me know if you try and think it was OK. Let me know in anything I might of miss.
Red Velvet Cake
- 126g unsalted butter, softened
- 165g caster sugar
- 1 teaspoon vanilla extra
- 2 eggs
- 185g plain flour, sifted
- 1 teaspoon baking powder
- 25g cocoa powder, sifted
- 125ml butter milk
- 2 teaspoons red food colouring
- Mix the unsalted butter & caster sugar well until light, fluffy and creamy. Then add in the vanilla extract and mix well.
- Add in the eggs one at a time and mix well.
- Sift all the powder (flour, baking powder and cocoa powder) together and mix till just combined.
- Add the butter milk.
- Add the colouring (I did not add any!)
- Pour mixture into the muffin cases and bake for 18-20 minutes at 160 celsius degree. But it depends on your oven and cupcake sizes.
Cream cheese frosting
- 250g cream cheese
- 50g butter, softened
- 1 teaspoon vanilla extract
- 80g icing sugar
- Mix the butter until soften and add in the cheesecake. Mix further until light and fluffy.
- Add in the vanilla extract and icing sugar. Mixed until combined and glossy.
- Using a palette knife and smooth it on to the cupcake.