Red Velvet Cake recipes seem to be springing everywhere recently. I remember seeing them in Simply Her Magazine, Straits Times etc. While this is not a new recipe but a lot of pple hold back becos of the amount of coloring, so do I! But well, there is always a first and after trying this recipe, there will be a next!
There are a few categories of recipes around – using buttermilk, some using butter, some using oil and the definitely the must-have ingredients – red gel coloring! And yes … lots of red coloring with some asking as much as 2 tbsp! which is as good as using the whole bottle of gel coloring. And as you may be aware that there is a distinct flavour when you add in too much so I choose to use Wilton No Taste Red gel coloring.
I choose a recipe from Food Network simply becos it uses oil hence I dun need to use a mixer and it didn’t use buttermilk. My picture certainly din do the cake texture justice. The cake texture is moist yet fluffy. The sweetness is just right and taste chocolately enough, definitely not a typical chocolate cake. I din prepare any cream cheese frosting but this is good enough to eat it on it’s own. The overall experience of the Red Velvet Cupcake is unique on its own and is certainly worth to give it a try, at least once!
Makes 5 standard size cupcake
1/2 egg (approximately 35g after beaten)
75g caster sugar
75g vegetable oil
65g plain yogurt
1/4 tsp Wilton No Taste Red coloring
1/4 tsp Vinegar (I used Heinz Distilled Vinegar)
1 tsp vanilla bean paste
80g plain flour
8g cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1. Preheat oven to 180 degrees
2. Sift flour, cocoa powder, baking soda and salt, set aside.
3. Mix egg, caster sugar, oil, vanilla bean paste, yogurt, coloring, vinegar together.
4. Fold in dry ingredients gently till well combined.
5. Fill cupcakes cases till 2/3 full and bake for 25-30 mins.
6. Leave to cool.