I love all things Retro Americana; especially food that was popular during the 1940’s & 1950’s. So, no surprises here, the Red Velvet Cake / Cupcakes easily tops my list of retro food favorites 🙂
Have to say-this is the most satisfying thing I’ve baked. The intense red, lightness & the sheer deliciousness of the RV cupcake just gets dreamier with the right amount of cream cheese frosting. Having tried a couple of recipes, oh about 50 times or so, I’ve finally settled for this easy one. Seems just wrong not to share…
Makes about 20 delicious cupcakes.
- 2 1/2 cups flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt, if using unsalted butter (Traditionally oil is used instead of butter, but I find butter so much tastier. I use guilt free Nutralite)
- 1 1/2 teaspoons baking powder
- 110 g butter or margarine softened
- 1 1/2 cups castor sugar
- 2 eggs
- 11/2 tsp red icing colour
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tablespoons water
- 1 1/2 teaspoons distilled white vinegar (White vinegar reacts with the baking soda & creates an airiness that helps the cake rise more, making the cake fluffy.)
- 1 tsp baking soda
All you have to do is:
- Preheat oven to 180 c.
- Line standard muffin pan with paper liner.
- In a medium bowl, sift in flour, cocoa, baking powder and salt; keep aside.
- In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, icing color and vanilla extract; mix well until icing color is well mixed– be sure to scrape down sides of bowl when necessary.
- Alternately add flour mixture and buttermilk to butter mixture, add water and mix well.
- In small bowl, combine white vinegar and baking soda-then gently stir into cupcake mixture.
- Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean.
- Cool cupcakes in pan on cooling rack for 5 minutes.
- Remove cupcakes from pan, cool completely before icing.
For more moisture & a salty-sugary hit, I find cream cheese compliments this cupcake perfectly, so went the extra delicious mile to whip up this quick frosting. It’s much easier to make & more appetizing than it looks!
Easy Cream Cheese Frosting
- 110 g unsalted butter, room temperature
- 225 g cream cheese at room temperature
- 1 cup icing sugar, sifted
- 1 teaspoon vanilla extract
- 1 tbs milk, if need to make thinner.
Place butter in bowl and beat until light and fluffy, for about 2 minutes. Add cream cheese, and beat until well-combined and fluffy, about 2 minutes more. Add sugar and vanilla and beat until combined, about 2 minutes. If too thick, add 1 tbs milk.
Fill in prepared piping bag with nozzle of choice. I like being fancy with the piping, but you could just use a spatula or butter knife to apply frosting to cupcake, as creatively as you like.
Frosting the Cupcakes:
Once, the cupcakes are cooled, peel off the paper liner & slice the cupcake horizontally- as neatly as possible 🙂
Pipe icing generously on lower layer, shut cupcake & pipe swirl on top! That’s it; gorgeous red velvet cupcakes are ready!