As Royal as Red velvet

Have you ever ordered something simple and what comes back is a two inch round sheer bliss; slowly uncovering itself from a dome shaped cloche giving you a feeling that you are sitting on that majestic golden throne?

Yes, red velvet it is. I always wondered what is that secret ingredient that makes it so unique from every other cake.. well, it's not a secret anymore. Those everyday ingredients which are easily found in your kitchen mixed in perfect proportion and baked with right warmth! Yes, it's that easy, after all Royal is all about the right frame of mind!

My red velvet cupcakes would give you the right blend of bold chocolate flavor with a tangy note of buttermilk! Pair this cake the traditional American way with a light, whipped cream cheese frosting.

Ingredients

Cupcake:

1. All-purpose flour - 1+1/4 cup ( 155 mgs )

2. Unsweetened cocoa powder - 1+1/2 tablespoon

3. Baking soda - ½ teaspoon

4. Salt - ½ teaspoon

5. Butter - ¼ cup ( 60 gm ) at room temperature

6. Egg - 1 large at room temperature

7. Sugar - ¾ cup ( 150 gm )

8. Vegetable/Canola oil - ½ cup ( 110 gm )

9. White vinegar - ½ teaspoon

10. Vanilla extract/essence - 1 teaspoon

11. Butter milk - ½ cup ( 120 ml )

12. Red food color - 1 teaspoon

Frosting:

1. Cream cheese - 115 gm

2. Butter - ¼ cup (60 gm) at room temperature

3. Vanilla essence - 1 teaspoon

4. Powdered sugar - 2 cups (250 gm)

Method

Preheat the oven at 180 degree Celsius/355 degree Fahrenheit. Line a tray for 12 cupcakes and gently brush a thin line of butter with a pastry brush. Sieve all the dry ingredients (except sugar) together, remove any small lumps, mix well and keep aside. Beat the butter using a stand mixture with paddle attachment at low speed. Add the sugar and beat at medium speed until smooth. Add the egg to butter and sugar mixture and then add the vegetable oil. Add vinegar, vanilla extract and butter milk and beat until smooth and forms peak. Remember you are adding some air to make this mixture light and fluffy. Mixing at a high speed or overmixing results in a dry and rough end product. Gradually add the flour mixture. Add the food color to give it that lustrous red look. Once mixed scoop the batter into lined up tray and bake for 20 mins or until a toothpick comes out clean. Cool the cupcakes on a wire rack.

For the frosting beat butter and cream cheese together until smooth. Once mixed add the sugar in batches and finally the vanilla extract. Frost the cupcakes with star piping tip once they fully cool down. You can add some nice sprinkles to that perfect final look.

There are more ways to play with this recipe but let's keep that for some other days.. Ready to add some velvety touch to your Sunday morning?