Red Velvet Cupcake
Red Velvet Cupcake My daughter requested for this cupcake. To be honest, I was never a huge fan of red velvet cakes. The store bought ones were ultra dry and the flavor confused me. But not going to lie, I ate two of these cupcakes for tea. Regret? No. Delicious? Yes. The cupcakes were soft and light. The cream cheese filling in the centre lends to the moisture and richness of the cupcakes. These cupcakes can be eaten plain without the frosting. Its an individual preference. The base of this recipe are simple ingredients. Most of which you probably have in your pantry. Cake flour is used in this recipe. It's a delicate flour with a low protein content. It makes the cake super tender . It's a clear path to a lovely soft cakes. You can use a combination of 160g all purpose flour and 32g of cornstarch to substitute cake flour. Buttermilk is required for this recipe. Works wonders when used in baking. It helps fluff up cakes beautifully, adds texture and provides tanginess way