Wednesday, January 29, 2014


  "a portrait of my child, once a week, every week in 2014"

An impromptu suprise baby shower calls for a batch of my highly requested Red Velvet cupcakes.
They are a favourite in this household and I always have an eager little helper.
Especially when it comes to adding red food dye.
On my "to do" list is attempting to make Red Velvet using beetroot as the natural food colour.
For now I know this recipe works, it's delicious and has people fighting the urge to have more than 1.


    11/4 cups SR flour, sifted                2 1/2 tablespoons red food colour
    1/4 cup cocoa                                1 teaspoon vanilla
    3/4 cup caster sugar                       1/2 cup buttermilk, room temerature
    3/4 cup vanilla yoghurt*                   1/2 teaspoon baking soda
    2 eggs, room temperature                1/2 teaspoon white vinegar

  • preheat oven to 180/160 fan force. Line cupcake tins
  • In a medium bowl, sift together flour, baking soda and cocoa. Set aside
  • combine sugar, yoghurt, eggs, vinegar and vanilla. Beat until light and fluffy (about 2 mins).
  • gradually add flour mixture and mix on low speed until flour has been incorporated.
  • slowly add buttermilk, then food colouring and beat until combined.
  • divide batter among cupcake cases, about 2/3 full.
  • Bake until cake tester inserted in the middle comes out clean (16 - 20 minutes)
  • Remove from pans to cool on rack
  • When completely cooled, ice with cream cheese frosting


500G icing sugar
100g unsalted butter, room temperature
250g cream cheese, cold

  • beat icing sugar and butter together until well mixed
  • add all cream cheese and beat until it's completely incorporated. Turn mixer to medium high and continue beating until light and fluffy. (add a splash of milk if you need)
    • Don not overbeat though as it can quickly become runny.
  • Pipe or spread over cooled cupcakes and ENJOY

And I'm convinced these always taste so good because they are cooked with extra love.

* you can use 3/4 cup of vegetable but we like the light and fluffy texture 
the yoghurt gives the cupcakes

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