One of my favorite songs ever is “Black Velvet” by Alannah Myles and this recipe reminds me of it. For the duration of this post, I am going to assume she is singing, ” Red Velvet . . . if you pleaseeeee”.
You’ll find the same version of this recipe on all websites and books (even in Kitchen by Nigella Lawson). I have adjusted the ratio of the frosting to fit generously onto 12 cupcakes. Want to bake these lovely cakes? Here’s what you’ll need:
Makes 12 medium-sized Cupcakes:
1 and 1/4 cups of all-purpose flour
3/4 cup ground sugar
1/4 cup or 57 gms of butter
a pinch of salt
1 tbsp cocoa powder
1/2 cup buttermilk (or 1/2 cup buttermilk substitute)
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vinegar
1 tbsp red liquid food coloring
12 cup medium-sized muffin tray
12 cupcake liners
Cream Cheese Frosting
57 gms butter
113 gms cream cheese
1 and 1/2 cups super-fine icing sugar
1/2 tsp lemon juice
Alright! Start with heating up your oven to 375 F or 180 C. Line your tray with cupcake liners. I have these lovely ones I got with this cupcake kit, in two sizes and multiple colors.
Sift together the flour, baking powder, salt and cocoa powder in a bowl and set aside. Mix the red food color into the buttermilk and set aside (To make buttermilk, I added half a tbsp of vinegar in a measuring cup and added milk to make the total amount equal to 1/2 cup and then let it sit for a few minutes). Beat the butter and sugar in a bowl till light and fluffy. Then add the egg, mix well and then the vanilla essence. It should look something like this.
Now alternating the dry with the liquid, mix in the flour mixture and colored buttermilk. To elaborate, divide the flour mixture in three parts and colored buttermilk in two. Then first fold in 1/3 rd of the flour mixture, then the buttermilk, then flour again, then the other half of buttermilk and finally the flour mixture. Easy?
The final thing should look something like this:
Now, here comes the tricky part. You will need quick hands for this. Put the baking soda in a bowl and add the vinegar to it and stir quickly. It will fizz up instantly.
Add it to the cupcake batter and start pouring the mixture into your muffin tray. This will make your cupcakes light and fluffy. I use two spoons to avoid spilling the batter.
Equally divide the batter so that the cupcake liners are half full.
Pop them into the oven for about 18-20 mins. If an inserted toothpick comes out clean, your cupcakes are done. Let them cool completely and make your frosting.
Put the sugar, butter and cream cheese in a bowl and beat well to combine, the mixture will be thick and smooth. Add the lemon juice and mix well. Let the frosting sit in the fridge to set while the cupcakes cool.
Once completely cool, frost the cupcakes either with a spoon or a piping bag. Top with few cupcake crumbs and you’re done!
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