Unofficially, I have joined Sweet Melissa Sundays. When I post my first recipe, I will be official. A few weeks ago, the group baked a Classic Red Velvet Cake and here we are baking red velvet. You will now discover how smart I am. I baked the same recipe for both. Cheers for me.
Susan has beat me to this and as brand new member, got here first. Welcome Susan. She is a first class baker and the nicest person. Check out her photography at her baking blog.
I knew, there was no way, my family was going to eat this cake. Remember, the frostless gang....my guys. Some of the married ones might eat it but then they will look at the red and want to know what mistake I made.
As a result, I made plain red velvet cupcakes and gave them to my class. I made 8 cupcakes, 1/3 of the recipe and we cut them up to share. Even, I got a piece. Actually, it was very good. I would have liked the frosting and so would have the boys. They are lucky, I didn't make them gluten free.
This was an easy recipe. The only challenge, I think, was how to get it to the right red. Mine look brownish red although my photos came out real red. Go figure. I have one that looks like the true color.
For the Cake
3 3/4 cups all-purpose flour
3 tbsp best-quality unsweetened Dutch-process cocoa powder
2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
2 1/4 cups sugar
1 1/2 vegetable oil
3 large eggs
1 1/2 tsp red wine vinegar
2 tsp red food colouring
For the Classic Cream Cheese Filling and Frosting
12 ounces cream cheese, softened
3 cups icing (confectioner's) sugar
3 sticks unsalted butter, softened
2 tsp vanilla extract
Before you start
Position a rack in the center of your oven. Preheat the oven to 350F. Line cupcake tins.
In a medium bowl, whisk together the flour, cocoa, cinnamon, baking soda and salt.
In a small bowl, whick together the Rice Milk and vinegar and vanilla.
In the bowl of a mixer fitted with a whip attachment, cream the sugar and oil. Add the eggs and beat well. Add the vinegar and food colouring and mix to combine.
Add the flour mixture to the batter in three batches, alternating with the buttermilk mixture. Mix well after each addition. Scrape down the sides of the bowl. Beat well for 10 more seconds.
Divide the batter evenly between the cupcake tins. Bake for 25 - 30 mins or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 mins before turning out onto a wire rack to cool .