Thursday, July 7, 2011

Classic red Velvet Cupcake

Did you know that a Red Velvet cake / cupcake is actually a chocolate cake with buttermilk as one of the ingredients and of course top with a cream cheese frosting. I was wondering why the Red Velvet is so popular and decided to try but using a recipe that calls for sour cream/yogurt instead of buttermilk. And the texture is fluffy and moist. I do find dumping the whole bottle of red food colour is too much though so I just added a few drops to give it some 'colour'. You can actually make this into a cake instead of cupcake.


21/2 cups Flour
1/2 cup Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
226g Butter, softened
2 cups Castor Sugar
4 Eggs
1 cup Sour Cream / Yogurt
1/2 cup Milk
1 bottle (1 oz) Red food colour ( I used few drops)
2 tsp Vanilla Extract


1. Preheat oven to 350 degree F. Mix flour, cocoa powder, baking soda & salt together. Set aside.
2. Beat butter & sugar in a large bowl at medium speed for 5 mins till light & fluffy. Beat in eggs one at a time.
3. Mix in sour cream/yogurt, milk, food colouring & vanilla extract.
4. Gradually beat in flour mixture on low speed till just blended. Do not overbeat.
5. Spoon into paper cups and bake about 20 mins.
6. Cool before frosting.

Vanilla Cream Cheese Frosting

250g Cream Cheese
58g Butter, softened
2 tbsp sour cream / yogurt
2 tsp Vanilla Extract
500g Icing sugar, sifted

1. Beat all ingredients except sugar till light & fluffy.
2. Gradually beat in sugar till smooth.
3. Frost on top of cooled cupcakes.

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