I used The Sweet Melissa Baking Book for my recipe. This is a great book to have, almost as good as Dorie’s. She has lots of recipes and gives lots of tips to make our baking better.
As a result, I made plain red velvet cupcakes and gave them to my class. I made 8 cupcakes, 1/3 of the recipe and we cut them up to share. Even, I got a piece. Actually, it was very good. I would have liked the frosting and so would have the boys. They are lucky, I didn’t make them gluten free.
This was an easy recipe. The only challenge, I think, was how to get it to the right red. Mine look brownish red although my photos came out real red. Go figure. I have one that looks like the true color.
For the Cake Ingredients:
3 3/4 cups all-purpose flour
3 tbsp best-quality unsweetened Dutch-process cocoa powder
2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp vanilla extract
2 1/4 cups sugar
1 1/2 cups vegetable oil
3 large eggs
1 1/2 tsp red wine vinegar
2 tsp red food colouring
For the Classic Cream Cheese Filling and Frosting:
12 ounces cream cheese, softened
3 cups icing (confectioner’s) sugar
3 sticks unsalted butter, softened
2 tsp vanilla extract
Before you start position a rack in the center of your oven. Preheat the oven to 350F. Line cupcake tins.
In a medium bowl, whisk together the flour, cocoa, cinnamon, baking soda and salt.
In a small bowl, whisk together the Rice Milk and vinegar and vanilla.
In the bowl of a mixer fitted with a whip attachment, cream the sugar and oil.
Add the eggs and beat well.