I have always been fascinated with red velvet cakes. They are so beautiful to look at, especially those decorated with cream cheese icing. The red and white contrast is so gorgeous. But the amount of red colouring has always stopped me in my track, until recently, I'd decided that I am going to make this at least once. So here it is, my red velvet cake, using the recipe by Tram Le of Nutrition to Kitchen
She is a registered Dietitian, so I reckoned, this cake must be much healthier than others:D Glad I tried it, turned out very moist and fluffy like she'd said. Do visit her blog, she has many healthy easy to follow recipes in there.
I did not make any changes to this recipe as she said she'd done all the tweaking that needs to be done except reducing the sugar to 250g. It is sweet enough for me with the cream cheese icing providing more sweetness.
Red Velvet Cupcakes
makes about 16 cupcakes, or about 1 9-inch round cake
1 1/2 cup (340g) granulated sugar
6 Tbsp (85g) unsalted butter, room temperature
2 eggs, room temperature
2 1/3 cups cake flour (260g) or 1 3/4 cup all-purpose/ultra grain flour + 5 Tbsp cornstarch)
2 Tbsp cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup + 1 Tbsp plain, low fat yogurt
1 1 /2 Tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
1. Preheat oven to 350º F (180 Deg C)
2. In a medium bowl, sift together the cake flour, cocoa, baking soda, baking powder, and salt. Set aside.
3. In a another bowl, combine the yogurt, red food coloring, vanilla, and vinegar. Set aside.
4. Using a stand mixer with paddle attachment, beat the sugar and butter on medium speed until light and fluffy. Add the eggs, one at a time, until well-beaten.
5. Add 1/3 of the dry ingredients to the sugar/butter/egg mixture. Beat on low speed. Scrap down the sides of the bowl, then increase to medium speed until all ingredients are combined. Add 1/3 of the wet ingredients and mix until combined. Continue the same process with the dry ingredients, alternating with the wet ingredients, and completing the mixing process with the dry ingredients until smooth.
6. Place cupcake liners inside muffin pans, enough for 16 cupcakes (I only managed to get 14 - some are too full and overflowed!) Bake at 350º F for about 20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean. (I have to bake slightly longer for obvious reason!) Cool completely on wire racks before frosting.
For the cream cheese frosting - I halved this recipe.
1/4 cup butter, room temperature
1 block (8-oz) 1/3-less-fat (Neufchatel) cream cheese, room temperature - I used Tatura Brand
1 tsp vanilla extract
1. In a large mixing bowl with the whisk attachment, beat the butter, cream cheese, and vanilla on medium-high until throughly combined. Add about 2 cups of powdered sugar and beat. Continue to add powdered sugar in 1-2 cup increments until the desired consistency of your frosting is reached (until easily spreadable but can stand up on its own if piped in peaks).