Red Velvet Cupcakes

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I love red velvets. They melt in your mouth, if made right, and are such chocolaty goodness that you want to eat them forever.

They do tend to cost a lot to buy from stores, however. So, here’s my recipe for a cheaper form of red velvets — all you have to do is a little zing from your hands to make them yourself!

Ingredients:

140g plain flour
1 tsp bicarbonate of soda
2 tbsp cocoa powder
115g butter, softened
140g of caster sugar
1 large egg
125 ml buttermilk
1 tsp vanilla essence
1 tbsp red food coloring

How to make the buttermilk: Pour 125 ml milk in a cup and stir in one tablespoon of EITHER fresh lemon juice OR white vinegar. Stir to combine, and taa daa! You got yourself some buttermilk!

And now, on to the baking!

Firstly, make sure you preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.

In a cupcake tray put in twelve paper cupcake cups, as the recipe yields twelve yummy cakes.

Sift together the flour, the bicarbonate of soda and cocoa powder. Place the softened butter and caster sugar in another bowl and beat it like it’s a boogie, until it’s light and fluffy. Into this light and fluffy mixture, beat in the egg and HALF of the flour mixture. Now beat in the buttermilk, vanilla essence and the red food coloring. Now add the rest of the flour mixture.

Spoon in the mixture into the cupcake cups and bake those bad boys in the preheated oven for 15 to 20 minutes, or until they rise and are firm to the touch. Take ‘em out and leave them to cool.

Now, here’s the cheap bit. I don’t use cream cheese for my cupcakes. Cream cheese is usually like 400tk+ a pop and it seems like a waste to use it just for frosting.
I use Foster Clark’s whipped topping mix. They’re like Tk. 200 a box, and you need just one sachet for twelve cupcakes. It tastes like vanilla ice cream, and is loads cheaper than cream cheese. You could use cream cheese, and I’ll include the cream cheese frosting recipe I used when I made it rain at work, but if you want cheap, yummy food, I’d recommend you use whipped topping mix and let the magic happen.

Cream Cheese frosting recipe:
140g Philadelphia cream cheese
85 g butter, softened
280g icing sugar

Put the cream cheese and butter in a bowl and blend together with a spatula. Sift in the icing sugar and beat until smooth and creamy. Slather that yum yum on the cupcakes, add some store bought rainbow sprinkles and you got yourself some expensive red velvets!

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I like to call myself a writer, but mostly all I do is stare at the blank word document. I’m also a law student, in my third year of law and have hopes of becoming a barrister; though I did choose law as a subject in the first place because it makes me seem smart and employable. However, you can sum me up as a future cat lady extraordinaire, a purveyor of random bits and pieces of trivia (did you know the British Parliament once banned lipstick because it was said to a tool of witchcraft, for seducing men?) as well as a full time fangirl who tends to cry a lot over fictional characters.

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