Calling all Red Velvet Lovers

Finally!!! I don't know about you, but I am so excited to be able to share with you the recipe I use, as well as tips and tricks for making red velvet cupcakes.

Red velvet cupcakes...they are finer and richer than normal chocolate cupcakes. This makes it different and unique compared to other cupcake flavours. The component that makes the red velvet cupcake taste creamy and rich is the CREAM CHEESE FROSTING that is piped on the top of the cupcake. The cream cheese frosting has a balanced combination of cream cheese, butter, icing sugar (powdered sugar) and vanilla bean paste. This gives the cupcake a balance of sweetness and tartness making it taste delicious!

I have been using the same red velvet cupcake recipe for about 2 years now, and it has worked perfectly!! This recipe is simple, easy to follow, and produces the best results. In my experience, the perfect red velvet cupcake is one that is moist, not too sweet, soft, has a deep red colour and the addition of creamy cream cheese frosting.

HERE IT IS... wondering what recipe I use for 1 batch of 12 cupcakes?? This is just a summary of the basic ingredients required to make the cupcake:))

• 125g top flour/plain flour

• 1/4 teaspoon baking powder

• 10g cocoa powder

• 60g butter

• 1/4 teaspoon salt

• 100g granulated sugar

• 1 egg

• 120ml buttermilk

• 1/2 teaspoon white distilled vinegar

• 1/2 teaspoon baking soda

• 1/4 teaspoon vanilla bean paste

• Red food colouring- preferably gel

Recipe taken from Joy of Baking

CREAMY CHEESY FROSTING...

• 250g Cream cheese

• 1 cup Powdered sugar/icing sugar (can be dependent on preference)

• 100g Butter

• 1/4 teaspoon Vanilla bean paste

Salted or unsalted butter??? For all my bakes, I would normally use salted butter since it is more common in Singapore. However, I realised that many recipes call for salt only if they use unsalted butter. So if you use salted butter, it is not necessary to add the extra salt.

Too sweet ! Don't worry about it. Though reducing too much sugar can affect the moisture of the cupcake, reducing sugar is fine. The measurement of sugar in the recipe I used has already been reduced to 100g, which I find is most suitable for me. However, feel free to experiment with the sugar level depending on what you are used too:)

Chemistry inventory...baking involves so much chemistry!! This makes it extremely interesting and fun. One significant chemical reaction in this red velvet cupcake is the mixture of vinegar and baking soda. This reaction produces carbon dioxide in the batter. When carbon dioxide gains heat from the oven, it expands and causes the cupcake to become light and fluffy.

Butter+Milk= buttermilk? Buttermilk is a mixture of milk and an acidic component. If you cannot find buttermilk, you can make your own buttermilk by adding milk and lemon juice together. The milk should thicken up- thus getting buttermilk!

EQUIP yourself... for such cupcakes that require the butter and sugar to be creamed until it is light and fluffy, I would suggest the use of a stand/hand mixer with a paddle attachment. This makes it easier and faster to cream the butter and sugar together, especially when ensuring consistency!

BEYOND CUPCAKES!! Red velvet is a term that can be used in a variety of desserts other than cupcakes. You can bake red velvet cookies, cinnamon rolls, cakes, brownies, donuts, churros, tarts and many more! It all comes down to creativity and experimenting with this unique flavour. Hopefully, through this, you understand more about red velvet cupcakes and the beauty behind his special flavour. Feel free to give this recipe a try:))