Red Velvet Cake (Or Cupcakes) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This recipe could be used for cupcakes or a regular cake. Ingredients:
2 1/2 cups flour |
1 teaspoon salt |
1/4 cup fine-quality cocoa powder |
1 1/2 cups white sugar |
1 1/2 cups canola oil |
2 large eggs |
1/4 cup red food coloring, plus |
1 -2 tablespoon red food coloring, extra if you want the cake extra red |
1 teaspoon pure vanilla extract |
1 cup plain yogurt |
1 1/2 teaspoons baking soda |
2 teaspoons white vinegar |
Directions:
1. Heat oven to 350°F°.
2. Butter and flour two 9-by-2-inch round cake pans or line a cupcake tray with paper liners. In a medium sized bowl, combine the flour, salt and cocoa powder. Set aside.
3. In another bowl, mix together the sugar and oil until well combined. Add in the 2 eggs and beat well. Next, stir in the food colouring and the vanilla. Add in half of the flour/cocoa mixture, alternating with the yogurt, scraping the sides of the bowl with a rubber spatula as needed.
4. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Divide batter between the prepared pans (if using) or pour batter 3/4 full into the cupcake liners.
5. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool for about 5 minutes before removing from pan, then place on wire racks to cool completely. Frost or cover in whipped cream as desired.
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