Red Velvet Cupcake 紅絲絨杯子蛋糕

Portion: 8 cupcakes
Time: 1.5 hours

Ingredients:

Unsalted butter x 55g (room temperature)
Caster sugar x 150g
Vanilla essence x 1tsp
Large egg x 1 (room temperature)
Unsweetened cocoa powder x 2tbsp
Sea salt x 1/2tsp
Red gel food colouring x 2tsp (add more if needed)
Butter milk x 120ml (add full fat milk with 1tbsp lemon juice, set aside for at least 10 minutes)
All purpose flour x 150g
Baking soda x 1tsp
White vinegar x 1/2tbsp

Directions:

1. Preheat oven to 180c and prepare cupcake liners on cupcake mould.
2. In a medium sized bowl, blend together butter and caster sugar until well combined.
3. Add egg, vanilla essence and beat in high speed until light and fluffy.
4. Add in cocoa powder and salt, mix well. Stir in red food colouring. Add more if needed to get the right red shade.
5. Pour in buttermilk, alternating with the flour in 3 intervals, starting with buttermilk and ending with the flour.
6. Stir in baking soda, make sure that it melts into the batter.
7. Stir in vinegar and mix well.
8. Scoop the batter into the cupcake liners, about 3/4 of the way full. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.

*For frosting recipes, pls refer to another links.