300g of cake flour
2 tablespoons of cocoa powder
1 teaspoon of salt
300g of sugar
1 and a 1/2 cup of sunflower oil
2 teaspoons of red colouring (optional)
1 teaspoon of vanilla essence
1 cup of buttermilk
1 and a 1/2 teaspoon of bicarbonate soda
2 teaspoons of vinegar
1. Sift the flour, cocoa and salt and set it aside.
2. With a mixer, mix the sugar and oil till it is blended. Then, add the eggs one at a time and blend till you get a pale-yellow paste. Once done, mix in the vanilla essence and colouring.
3. Reduce the speed of the mixer and add the flour mixture in 3 batches, making sure that you alternate with 2 batches of buttermilk. So basically, you are adding 1 batch of the flour mixture, and blending it followed by 1 batch of buttermilk and blending it again. Carry on in this pattern till the flour and buttermilk mixture is well incorporated.
4. Mix the bicarbonate soda and vinegar in a separate bowl; it will bubble. Add it to the batter and blend it for only 10 seconds.
5. Fill half your cupcake cups with the batter and bake at 180 degrees celsius for about 25mins. When you pierce the middle of the cupcake all the way through, it should come out clean.
TIPS: You do not need to purchase buttermilk; you can simply add 1 tablespoon of vinegar into 1 cup of milk, set it aside for 5 minutes and your buttermilk is ready.
What’s On My Mind…
Anything that is “red and velvety” can be sure to win the hearts of many. There is no limit to the types of red velvet flavoured items you see out in the market but I still think the cakes are the best.
This recipe is adapted from Martha Stewart and I really love it because it gives you a very moist, soft and flavourful cake. I feel that the use of oil instead of butter gives it a much better texture. You can bake this in cups or as a whole cake too. Either way, you get an awesome cake which is slightly oily to the touch, but totally decadent.