You can't resist the RED VELVET CUPCAKES!

Okay. I got compliments from a dear friend that she claimed there is nowhere to find red velvet cupcakes which are as tasty as mine. That's really encouraging! I first encountered red velvet cupcakes when I browsed the website of a well known bakery in London. The color, texture and the frosting of the cupcakes just drew my attention. I wondered how it tasted like. But then when I was looking for recipes, I was a bit shocked that it asked for red food coloring in the recipe. But my curiosity drives my hands to the usual steps and I first made my batch of red velvet cupcakes. AND IT BLEW ME AWAY! The light and fluffy texture and the slightly chocolaty flavour explain why this cake takes on the world. It has become my very personal favourite and I keep making myself some once in a while.

What makes this recipe so special is that it needs sour cream or plain yogurt while most red velvet cupcakes recipes ask for vinegar. Using both will be fine but the flavour will be different. Just try and see what you prefer. Remember experiment is the top mission of bakers? Enjoy baking!



Red Velvet Cupcakes
(Yields 12 cupcakes)

80g (1/3 cup, 5 1/2 tbsp) unsalted butter
120g (1/2 cup) sugar
2 large eggs
45ml (3 tbsp) milk
90g (3/4 cup) natural plain yoghurt/Sour Cream
130g (1 cup) plain flour
1g (1/4 tsp) salt
2g (1/2 tsp) baking soda
15g (1 tbsp) unsweetened cocoa powder
10g (1 tsp, more if needed) red food coloring

1) Sift flour,cocoa powder, salt and baking soda. Mix well. Make sure butter, eggs and milk are in room temperature. Preheat oven to 180 degrees celsius.
2) Using an electric mixer, beat butter and sugar until light and fluffy.(It usually takes 5-8 minutes.)
3) Beat in eggs. One at a time. Make sure it incorporates well.
4) Gradually stir in the milk and yoghurt/sour cream . Mix well.
5) Add flour mixture and beat until everything JUST incorporates. DO NOT OVERMIX!
6) Divide batter into lined cupcake pan.(Fill each hole about 2/3 full to ensure a flat cupcake top.)
7) Put the tin into the oven and immediately turn down to 150 degree celsius. Bake for 18-20 minutes or until toothpick inserted comes out clean.
8) Transfer the tin to a wire rack to cool.

After the cupcakes are completely cooled, frost them with vanilla cream cheese frosting.