Red Velvet Cuppycakes (C)

this recipe is tested for a girlfriend,

who spent the weekend,

baking this red velvet trend,

but the texture didn't fail to offend (too dense),

& so here I am!

check out my oatsy red velvet cuppycakes (B). this recipe is similar to mine, uses the same ingredients in slightly different ratio and higher quantity. did this quickie bake right after an exhausting Monday at work, & so I decided to give the frosting a miss and made up for it with some pretty heart sprinkles. You can get the frosting recipe from this recipe origin listed wayyyy below -->

beautifully velvety batter

Makes 14 

(you can make 24 of those ordinary cupcakes, but I managed to fill 14 souffle paper cups till 3/4 full - big mistake, the cupcakes exploded! and the batter overflowed but on the brightside, it's fine, lesson learnt)

Ingredients
- 1 1/4 cups (260g) sugar
- 1/2 cup (120g) butter 
- 2 eggs
- 2 1/3 cups (300g) cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1 cup buttermilk (or make your own: add 1 tablespoon of distilled white vinegar to milk and allow to stand for 10 minutes)
- 1 1/2 tablespoons of red colouring (I ran out of red so I mixed some red with orange, that explains that brickey red colour)
- 1 teaspoon vanilla essence
- 1 teaspoon distilled white vinegar

Methods
1. Preheat oven to 175 degree C.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time.
4. In a bowl, sift the flour,cocoa powder, baking sodar, baking powder and salt.
5. In another bowl, whisk the buttermilk, vinegar, vanilla and coloring.
6. Add 1/4 of dry mixture to the egg mixture and beat until just combined. Add 1/3 of the coloured mixture and beat until just combined. Repeat this ending with the dry ingredients.
7. Fill 14 24 paper cup cases till barely 3/4 full and sprinkle with hearts.
8. Bake for 20 - 25 minutes till a skewer comes out clean. 
9. Cool on a wire rack.

Enjoy with a glass of low fat milk.

How was it?
Fluffy. Velvety. Almost spongey. Rose really well (too well it exploded and overflowed). A tad too sweet even though I've cut down on 1/4 cup of sugar, but brother who adopts a less extreme taste threshold thinks that the sweetness is just right. 

Better it up!
Make 24 cupcake and fill them with batter up to slightly more than 1/2 the way. If it weren't for recipe testing of the original, I'd have thrown in oats/wholemeal flour! hohoho

Verdict

Recipe adopted from,

Simply Recipes.