Cupcake in an English cup


Red Velvet Cake

150 g sugar
60 g butter at room temperature
1 teaspoon vanilla extract
1 egg

150 g self-rising flour
20 g cornflour

1 pinch of salt
20 g cocoa powder (kwatta or Van Houten)

1 tablespoon red food coloring
1.2 dl buttermilk

1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 180 degrees.

2. Sift together the cake flour, cornflour, cocoa and salt into a bowl; set aside.  In a small bowl, mix food coloring and buttermilk; set aside.

3. In a large bowl, using a hand mixer beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla.

Then add bit by bit the buttermilk mix  and flour mix and end with the flour mix. Beat until well combined.

4. In a small bowl, mix vinegar and baking soda.  It'll fizz!  Add it to the cake batter and stir well to combine.  Bake for 15-20 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.


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