Red Velvet

Based on lola’s cupcakes recipe. I have changed amount of sugar, and the instructions for mixing and baking. Makes 12 cupcakes OR 1 23cm cake tin.

Ingredients for Cake

Butter – 110g
Caster sugar – 25g
Vanilla essence – 1 tsp

Egg – 1
Dark chocolate (melted) – 35g

Milk – 70ml
Single cream – 70ml
Sunflower oil – 3tbsp

Plain flour – 190g
Ground almonds – 35g
Baking powder – 1/2tsp
Cocoa powder – 1tsp
Red food colouring gel – 1/2tsp

Baking soda – 1/2tsp
White wine vinegar (or lemon juice) – 1tsp

Ingredients for Frosting

Firm cream cheese – 250g
Butter – 90g
Icing Sugar – 100g
Mascapone – 200g
Vanilla – 1tsp

Instructions for Cake

Preheat oven to 160C Fan.

Beat the butter with the sugar and vanilla essence until the butter is whiter in colour. Add in the egg and the melted chocolate.

Mix the wet ingredients (milk, single cream and vegetable oil),and add them to the butter mixture.

Add in the dry ingredients (flour, ground almonds, baking powder and cocoa powder). And then the red food colouring gel.

Pour the white wine vinegar over the baking soda and mix straight into the mixture.

Pour into cupcake cases until 2/3 full, and bake for 18-22 minutes.

If baking in cake tin, check for internal cooked temperature to be 95 Degrees C

Instructions for cream cheese frosting

All ingredients should be room temperature

Use silicone spatula to gently blend the cream cheese and butter together.

Add icing sugar and vanilla.

Fold in the mascapone.