Red Velvet Cupcake

This morning I woke up with a blocked nose, sore throat and terrible headache. Tea in bed was my demand for the day and hubby dear obliged but he surprised me all through the day when tea was followed by breakfast in bed, then medicines, some sleep, then milk in bed, again some sleep and then during lunch time he set the table and called me when the lunch was warmed and ready to be eaten! 🙂 Even though lunch was yesterday’s leftovers, it was bliss.

By tea time I was feeling much better and decided to make some fresh cup cakes for him. February’s Good Food magazine featured Red velvet cake as a valentine special, I made it into tiny cupcakes for my forever valentine.

Note: The recipe is taken from February edition of Good Food India. The quantities are adjusted from the original recipe to change serving size.

The original recipe also has steps for cream cheese frosting but I simply used vanilla icing available in supermarket.

Red Velvet Cup cake

Preparation Time:  20 mins | Baking time: 40 mins | Makes 6 cupcakes

Ingredients

60gms Amul butter (The original recipe calls for unsalted butter and salt; I used normal Amul salted butter instead)

100gms butter

90gms + 1 tbsp (for dusting the cupcake mould) all-purpose flour (maida)

1 tbsp warm water

1 tsp red food colouring

10gms cocoa powder

60 ml buttermilk

1/4 tsp soda bicarbonate

90gms castor sugar

1 egg, lightly beaten

¼ tsp vanilla extract

¼ tbsp white vinegar

200gms readymade vanilla icing

Method

• Measure out all ingredients and keep them handy
• Sift together the maida and soda bicarbonate. Keep aside.
• Lightly grease the cupcake tin with butter. Dust a fine layer of maida and tap out any excess
• Preheat the oven at 160º C.
• In a small bowl, mix together warm water, food colouring, cocoa powder and buttermilk until fully combined, and set aside
• In a mixing bowl, beat butter, sugar, eggs and vanilla extract until light and fluffy (around 4-5mins using an electric whisk on low)
• Add a third of the flour mixture followed by half the buttermilk mixture, combine using electric whisk on low. Repeat, then add the final third of the flour mixture. Stir in vinegar.
• Divide equally in the cupcake mould and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Keep the cake in the hot oven for 10-15mins after the baking time is over
• Remove from oven; allow the cakes to cool for 10 minutes before removing them from the mould.
• To serve, spread a generous layer of vanilla icing on top. Add colourful sprinkles if serving to kids. Enjoy!

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