Stories/Recipes
Red Velvet Cupcake Recipe
A little cocoa, buttermilk, and cream-cheese frosting.
Red velvet is a cocoa cake coloured red, finished with cream-cheese frosting. It is not a chocolate cake and it is not a vanilla cake. This home batch makes 12. Our menu cupcakes and the 6-inch and 8-inch red velvet cakes are the delivered version.
Sponge
Heat the oven to 170°C fan. Whisk 140g caster sugar with 80ml vegetable oil and 1 egg. Stir in 1 tablespoon of red food colour and 1 teaspoon of vanilla. Sift 130g plain flour, 1 tablespoon of cocoa and half a teaspoon of bicarb. Add that, then 80ml buttermilk, then 1 teaspoon of white vinegar. Bake 16–18 minutes. The vinegar and bicarb are what lift it. Do not skip them.
Cream-cheese frosting
Beat 200g of cold cream cheese with 60g of soft butter until smooth. Add 180g icing sugar. Keep it cool. Warm cream cheese goes slack and will not pipe.