Velveteen and red'y

Red Velvet Cake

Ingredients
125 gm sifted cake flour l ¼ tsp baking powder l ¼ tsp salt l 1 tbsp regular processed cocoa powder l 60 gm unsalted butter, at room temperature l 150 gm granulated white sugar l 1 large egg l ½ tsp pure vanilla extract l 120 ml buttermilk l 1 tbsp liquid or paste red food colouring l ½ tsp white vinegar l ½ tsp baking soda
Cream cheese frosting: l 230-240 gm cream cheese, room temperature l ½ tsp pure vanilla extract l 60 gm icing sugar, sifted l 150 ml cold heavy whipping cream (double cream)

Method Preheat oven to 180º C and line 12 muffin tins with paper cupcake liners. In a large bowl sift the flour, baking powder, salt and cocoa powder. In an electric mixer, beat butter until soft (about 1-2 minutes). Add sugar and beat until light and fluffy. Add egg and beat until it’s mixed well. Scrape the sides of the bowl. Add vanilla extract and beat until combined. In a cup, whisk buttermilk with red food colouring. With a mixer on low, alternately add flour and buttermilk to the butter, in three additions, beginning and ending with flour. In a small cup, combine vinegar and baking soda. Allow mixture to fizz and then fold into cake batter. Working quickly, divide batter among 12 muffin cups and smooth. Bake in a preheated oven for approximately 18-23 minutes, or until a toothpick inserted comes out clean. Cool cakes on a wire rack for 10 minutes and then remove. Cool before frosting.

For Cream Cheese Frosting: In a bowl, beat cream cheese until smooth. Add vanilla, icing sugar and beat to smoothen. Gradually add cream and whip until frosting is thick enough to pipe.