👋🏼 wow! It has been a while hasn’t it? I haven’t been able to do much personal/ family baking! Work was really piling up and I realised with the festive season round the corner, best to focus baking efforts on the fam! So I really appreciate y’alls’ patience with this December Baking Break 🙏🏼

E requested for some cupcake decoration as an activity on her play date and specifically asked for red velvet! On to @sallysbakingaddiction I went for this moist and fluffy recipe!

I take no credit for recipe because Sally did all the testing, the only thing I did was to reduce the sugar for the cake by 20% 😊 Oh, and knowing how to bake doesn’t necessarily equate to knowing how to pipe frosting 😂

Recipe adapted from Sally’s Baking Addiction (yields 8 mini bundt cakes or 12 cupcakes)

Cake Batter
2 large eggs (50g each, room temperature and separated)
160g all-purpose flour (sifted)
32g cornstarch
1/2 tsp baking soda
6g cocoa powder
1/4 tsp salt
60g unsalted butter (softened)
160g castor sugar
120ml vegetable oil
2 tsp vanilla extract
1/2 tsp distilled white vinegar
1 – 2 tbsp liquid or gel red food coloring
120ml buttermilk (room temp)*
*Make your own by placing 15ml of distilled white vinegar in a measuring cup and fill the rest of the 120ml with milk

Cream Cheese Frosting
227g cream cheese
115g unsalted butter
270g icing sugar
1 tsp vanilla extract
pinch of salt

Method

1. Preheat oven to 175°C. 
2. Prepare 8 mini bundt moulds (I used silicone mini bundt moulds) or 12 cupcake liners on a baking tray.
3. Whisk egg whites on high in a mixer until soft peaks form. Set aside.
4. Sift the flour, cornstarch, baking soda, cocoa powder and salt in a separate bowl. Set aside.
5. With the paddle attachment, beat the butter on high speed until smooth and creamy in a mixer – approx. 1 min.
6. Add the sugar and beat on high for 2 mins. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
7. Add the oil and beat on high for 2 min. (Mixture may look like it’s not combined well – this is ok)
8. Add in egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
9. Add in the vinegar and the food coloring– until you reach your desired color. (I used about 1.5 tbsp)
10. With the mixer on low speed, alternate adding the dry ingredients and buttermilk – starting and ending with dry ingredients. i.e. 3 portions of dry ingredients and 2 portions of buttermilk.
11. Ensure each addition is well incorporated. Do not overmix.
12. Fold whipped egg whites in 2 or 3 parts into cake batter with a rubber spatula or wooden spoon.
13. Spoon batter into mini bundt moulds 2/3 of the way full. 
14. Bake for 20 – 21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out.
15. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
16. While the cakes are baking prepare cream cheese frosting by placing cream cheese and butter in a mixing bowl and with a paddle attachment, mix until well combined.
17. Add in icing sugar, vanilla essence and salt and continue to mix until well combined.
18. Frost cooled cupcakes with your favourite piping tip just before serving.

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