👋🏼 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)
2 large eggs (50g each, room temperature and separated)
160g all-purpose flour (sifted)
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
- Preheat oven to 175°C.
- Prepare 8 mini bundt moulds (I used silicone mini bundt moulds) or 12 cupcake liners on a baking tray.
- Whisk egg whites on high in a mixer until soft peaks form. Set aside.
- Sift the flour, cornstarch, baking soda, cocoa powder and salt in a separate bowl. Set aside.
- With the paddle attachment, beat the butter on high speed until smooth and creamy in a mixer – approx. 1 min.
- 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.
- Add the oil and beat on high for 2 min. (Mixture may look like it’s not combined well – this is ok)
- 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.
- Add in the vinegar and the food coloring– until you reach your desired color. (I used about 1.5 tbsp)
- 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.
- Ensure each addition is well incorporated. Do not overmix.
- Fold whipped egg whites in 2 or 3 parts into cake batter with a rubber spatula or wooden spoon.
- Spoon batter into mini bundt moulds 2/3 of the way full.
- 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.
- Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- 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.
- Add in icing sugar, vanilla essence and salt and continue to mix until well combined.
- Frost cooled cupcakes with your favourite piping tip just before serving.