Here it is again. Another Red Velvet. However, this time I tweaked the recipe to suit what was left in my fridge and used the Billy Bakery’s one-bowl-method; which I am so into right now. The colour of the cake was divine. Perfect. Vibrant and bright red. Texture wise, felt exactly like velvet. See for yourself.
I topped the cupcake with Peanut Butter Frosting. Leftover from my last baking adventure. The frosting is a little too rich for the cupcake so the next time I am going to use the traditional cream cheese frosting.
Recipe after the jump.
Red Velvet Cupcakes (using one-bowl method)
(12 perfect cupcakes)
- 1 1/4 cups cake flour (not self- rising), sifted
- 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 buttermilk
- 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.
When the cake was done, mine came out looking like this.
They sure look ugly but slap on some frosting and no one would even notice.