Red Velvet Cupcakes
My family's classic southern red velvet cake, transformed into cupcakes for the perfect single serving cake fix!
Ingredients
- 1 cup flour
- 1½ tablespoon cornflour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup sugar
- ½ cup butter
- 1 egg
- ½ cup soured milk, buttermilk or yoghurt
- ½ teaspoon vanilla extract
- ½ tablespoon vinegar
- ½ tablespoon cocoa powder
- red food colouring
Instructions
- Preheat the oven to 350°F (170C/155C Fan) and line a cupcake tray with cases.
- In a small bowl, make a paste with the cocoa powder and vinegar. Set this aside.
- In a mixing bowl, beat together the sugar and butter until creamy, light and fluffy. Add the egg and beat to combine.
- Add the cocoa powder paste and beat until combined.
- Sift the cornflour, baking soda, salt and half of the flour into the butter mixture and beat to combine.
- Add the soured milk, beating until just mixed and then sift in the remaining half of the flour, stirring to combine.
- Finally add the vanilla and food colour and lightly stir until fully incorporated and a light red shade.
- Divide the batter evenly amongst the cases and bake for 20-25 minutes, until a toothpick inserted in the centre of a central cupcake on the tray comes out clean. Allow to cool on a wire rack.
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