Red velvet cupcakes

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Cook Time 15

Total Time 15

Servings: 24

Course: Cakes, Slices & Breads

Ingredients Method Notes

Ingredients

3 cups Self raising flour
1/3 cup cocoa
2 cups Caster sugar (scant)
1 pinch Salt
1/2 cup Vegetable oil
1 tablespoon White vinegar
1 cup Very hot water
3/4 cup Milk
2 large Eggs
1 teaspoon Vanilla
1 tablespoon Red food colouring (scant)

Method

Sift flour and cocoa into a bowl add sugar and salt then whisk.
In another bowl mix oil, vanilla, milk, eggs, red colouring and vinegar. Add this to the flour bowl mix then add very hot water and mix again to a batter.
Spoon cake batter into cupcake or muffin pans with or without papers. Pop in a preheated 175*C oven for about 15-20 minutes or until cooked.
Ice if you wish or dust with icing sugar.

Notes

Yes you can freeze.

Yes you can make in 2 round cake tins or loaf tins.

I usually dust with icing sugar but occasionally I make a creamy cream cheese topping.

Creamy cream cheese topping is about 100 grams of cream cheese mixed with about 200g of whipping cream a touch of lemon juice and a little icing sugar if you need the sweetness. This can be piped on top or as a dollop on the side. Also great with many other cakes and brownies. No real recipe I make it up as I go along.

Red velvet cupcakes