hostess was apologetic and accommodated our tiny gathering of 8. The food took a while to arrive.....and the little ones were behaving as if they were on a sugar high..guessing that's what happens when you starve them! When the food did finally arrive, we attacked it and devoured it as soon as it was brought. It was divine and worth the wait. As this was a big occasion and all, I decided to match it with an equally divine cake and so decided to make Red-Velvet cupcakes (might I add, this was the first time). I was very happy with the way they looked and the beautiful yet distinct flavour that the cupcake had (due to the magic ingredient: buttermilk). I would highly recommend this recipe if you would like to shine.....cause that's what this cake does....MAKES YOU LOOK LIKE A PRO....SOMEONE WHO HAS FIGURED OUT ALL THERE IS ABOUT BAKING!!
These are the list of ingredients you would need:
2 1/2 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Cream butter and sugar until pale and fluffy. Add eggs one at a time and beat well. Add cocoa powder and food colour and blend.
To the above mix add half of the buttermilk and sifted flour and Baking powder. Stir gently and add the remaining, remembering to add flour at the end. Now mix the baking soda and vinegar in a separate bowl and add to the batter. Stir to incorporate all. Spoon in cupcake cases and bake in a preheated oven marked 180 degrees for 15 minutes. Baking time varies according to your oven temperature so check them at the 10 minutes mark. This recipe makes approximately 18 domed cupcakes.
Decorate with a swirl of cream cheese mixed with icing sugar.