Nothing makes me happier than baking Red Velvet (RV). And every time I use a different method just to find the perfect cake density and moisture. As I mentioned earlier, it was my dear friends’ housewarming and RV is Zee’s favourite. This time, fortunately, I ran out of Cake and All-Purpose Flour. Being on a budget, I could only afford one flour so I chose AP since it was most versatile. I looked online that to get Cake Flour, just add two tablespoons of cornstarch in a one-cup measure and fill the rest of the cup with AP flour. How simple is that?! And the result is significantly different. Cupcake becomes much more moist and spongier. No kidding! Try it and let me know if you tasted a difference too.
Then I realised to get giant RV cupcakes, skip the buttermilk (its so majorly fattening anyway); instead use the same quantity of whole fat milk and half tablespoon of white vinegar. I have no idea why the reaction causes the cupcake to rise so much but I like big cupcakes.
Enjoy and can’t wait to try more variations.
(More pictures and new recipe after the jump)
Red Velvet Cupcakes
(Makes 12 perfect cupcakes)
1 1/8 cup All-purpose flour
2.5 tablespoons cornstarch/ corn flour
1 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
3/4 cups sugar
3/4 cups vegetable oil
1 large egg, room temperature
3 tablespoons red food colouring
1/2 teaspoon pure vanilla extract
1/2 cup whole fat milk + 1/2 tbsp white vinegar: mix together and leave aside for 5 mins to curdle
3/4 teaspoons baking soda
1 teaspoons distilled white vinegar
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- With an electric mixer on medium-high speed, whisk together cake flour, cocoa, sugar and salt. Slowly add the oil.
- Add egg and beat until incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
I like red batter.
Topped with creamy vanilla icing and sprinkled some cake on it.