The first time I heard about this cake was on an episode of Oprah. That got me intrigued about this cake, and after years of watching the show, I finally made these some weeks back! They turned out to be absolutely gorgeous, and yes I made the cream cheese myself. They rise like perfect mountains even though they are eggless, yet, they are moist and full of flavour!
PS: originally red velvet cake got its colour from the reaction of vinegar with unprocessed cocoa powder, but the cocoa powder available now does not give that reaction, so we need to add a good quality red colour.
1/4 cup butter/ malai(heavy cream)
1/2 cup powdered sugar( i’l admit most of the times I use granulated sugar)
1. Cup all purpose flour
1 cup milk
1/2tsp baking powder
1/4 tsp baking soda
Salt a pinch( it adds to the flavour, do not omit!)
1 tsp vinegar
1 tsp red colour(liquid or powder)
1/4 cup Cocoa powder
How to make it
Take 1/2 cup milk and add to it the red colour along with the vinegar and mix well, keep aside.
In a large bowl mix together the butter with the sugar. Whisk with a bloom whisk,till it forms a blob! Add in 1/6 cup of milk and whisk again. Once it thickens add in 1/6 cup of milk,and whisk again, repeat this step again.
Now in a large sieve, add all the dry ingredients and pass it through the sieve.
Add the dry ingredients to the butter mix along with the coloured milk.Mix with a spatula to incorporate all the flour into the mix. IMPORTANT do not over mix otherwise your cake wont rise.
Pour into muffin moulds lined with cupcake liners,so that each liner is 2/3rd full.
Bake in a pre-heated oven at 180°C for 10-12 minutes or till a skewer inserted in the centre of the cupcake comes out clean.
Frost with Cream Cheese Frosting