DIAMOND INTERIORS

The loveliest, reddest and softest Red Velvet Cake you’ve ever tried. This recipe should give you about 24 lovely and moist cupcakes. Enjoy!

Ingredients

Cupcakes:

• 2   1/2 cups self raising flour
• 2 cups caster sugar
• 1 tablespoon cocoa
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 eggs
• 1   1/2 cups oil
• 1 cup buttermilk*
• 1 tablespoon white vinegar
• 1 teaspoon vanilla essence
• Red food colouring

*Buttermilk: Buttermilk can be found in any supermarket however, you can easily make your own at home: Use 1 cup regular milk with 1 tablespoon of white vinegar thrown in and allow to sit for about 5 minutes.

Cream Cheese Icing:

• 1 package cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla essence
• 1 cup icing sugar

Directions

1. Preheat oven to 180°C.
2. In a large bowl, whisk eggs. Slowly add remaining liquid ingredients and stir until combined.
3. In a separate bowl, stir all dry ingredients until combined.
4. Add dry ingredients to wet ingredients slowly while continuing to  stir the mixture. Once combined, add red food colouring until mixture is a vibrant shade of red.
5. Pour about 3 – 4 tablespoons of mixture into each cupcake cup, using a cupcake tray.
6. Bake for 15 – 20 minutes and allow to cool completely before icing.

Icing:

1. Beat butter on medium – high speed until it becomes light and fluffy. Add cream cheese while continuing to stir. Once combined, add sugar and vanilla and stir well. 

Red Velvet Cake is traditionally served with a cream cheese icing. I also like to use melted white chocolate instead or just a plain vanilla icing like I have in the image above.

Happy Baking!