Red Velvet Cupcakes, Cakes & Whoopie Pies

By

All things red velvet...

Here for you…

Whether it’s a cake or cupcake the batter is the same. It is only dictated by your choice and the tin you have. This recipe is gorgeous and produces a fabulous red velvet cake. For the purist this cake can only go with cream cheese frosting. But do try them with vanilla cream or buttercream (Vanilla Buttercream, Chocolate Buttercream) because they work just as well. Regardless the topping you choose; this will melt in your mouth and soften your heart 🙂

You know, you don’t have to stick to serving a cake or a cupcake. Make parfaits out of this cake and the cream cheese then sprinkle some crushed cookies on top for a twist and a fabulous dessert. Otherwise, and since Whoopie pies are everyone’s favourite treat at the moment, I thought why not also include the fabulous and irresistibly beautiful red velvet whoopie pies for you. So watch the video below and make these, I have tried this recipe and it is gorgeous too. This way, I will have covered red velvet for you absolutely completely.

Happy Baking x

Ingredients

Serves: 12

For Cake Batter

  • 2½ cups all purpose flour
  • 1½ cups sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract (preferably Madagascar Bourbon)
  • Red vegan homemade food colouring (recipe on this link)
  • 1 recipe cream cheese frosting (recipe on this link)

 

 

Preheat oven to 350°F- 180 C.

Place all the dry ingredients in a bowl and mix all to blend.

In a separate bowl, lightly beat the eggs with a fork. Add the oil and mix to blend.

Add the egg mixture to the dry ingredients and whisk until smooth.

Add buttermilk and vanilla to the mixture as well as food colouring. Whisk to combine.

Pour into lined cake tin, or cup-lined cupcake tin and bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.

Cool on wire racks for ten minutes and remove from pans.

Make the icing, following the instructions on the link above. Use to frost and fill the cupcakes/cake.

Let’s chat – Many people don’t like red velvet cake or cupcakes. I for one have tried some versions of this that were honestly inedible, some were even too dry, and some were flavourless… But when done right, I find it to actually be a treat! This recipe here is a good one, and as my husband says: “The only red velvet cake I like”… Are you one of those who do not like red velvet cakes? Or have you found a unique way to make red velvet appeal to more people?

Also I know I don’t like to use food colouring at all. I am always weary of the chemical additives and their effect on our health, that is why I was so happy to learn that we can make vegan, homemade, no additives or chemicals food colouring. Have you ever tried making your own? Do you like the outcome, or do you feel you can never achieve the same shades without those specialised food colours sold in cake decorating shops? Would love to hear your thoughts on this.

You may also like…