The holidays are just around the corner, and today I have completed four months of food blogging. What is better then a cupcake to celebrate a wonderful milestone. Today I have baked a delicious and moist red velvet cake. Trust me, it was so evenly baked that I was impressed with my baking skills.
Look at the beauty!!!!!!!
Since I don’t like to use artificial colour in food, I used beetroot for natural colouring. I just grated fresh beet and squeezed the juice out of it. It was a beautiful natural red. I have an honest confession here to make that while preparing the cream cheese frosting; I ate wayyyy too much. Anyways, no regrets because it was yum!
All-purpose flour- 1 cup and 2 tablespoon
Unsalted butter at room temp-4 tablespoon
3/4 cup granulated sugar
Egg-1 at room temp
2 1/2tablespoon unsweetened cocoa powder
Red food colour -3 table spoon
1/2 teaspoon vanilla extract
1/2 cup buttermilk.
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon white vinegar
For cream cheese frosting—
4 ounces of room temp unsalted butter
4 ounces of cream cheese
2 cup powdered sugar
1 table spoon of vanilla extract.
Preheat oven to 350f.
Line a cupcake baking tray.
Cream the butter and sugar. mix egg and whisk again for 2 -3 minutes on medium speed.
In a separate bowl mix cocoa powder, red food colour and vanilla extract.
Mix this slowly into the batter.
Mix flour and buttermilk into it.
Beat on high until smooth and fluffy.
Add baking soda, vinegar and salt. mix for 2 -3 minutes.
Bake for 20 minutes or until your toothpick comes out clean.
To make the frosting whisk butter, cream cheese and vanilla extract till they are fluffy and a peak is reached.
You can make a cake jar out of it. Simply bake a normal tin cake, make the frosting. Take a jar, make layers of cake crumbs and cream cheese. decorate it. Voila, your cake jar is ready to eat.