This post was originally posted on From Cass with Love on 14 August 2011
This is another cake I’ve been eyeing on every time National Day comes around. But I’ve always feared making it because of the amount of colouring it has! Most recipes I see use about 2 tbsp food colouring to give it that bright red… I’m not quite a fan of colouring.
This year, decided to give it a shot (yes it’s the cupcakes in my national day post!) for the celebration of Singapore’s birthday with my friends. All in all, I love this recipe, but a few things got me stumped – the trial batch turned out better than the second and third batches, strange enough. The first batch of cream cheese frosting was less sweet, but the subsequent batches turned out a bit too sweet for my liking… which was weird because I used the same amount of sugar for the other two batches. Also, the subsequent batches of cupcakes… I could taste the red colouring, when I never modified the amounts placed in the recipe, except that it was new bottles of colouring!
So it’s open to more experimentation. But next time I’ll make different colour cupcakes, or do without the colouring. Because the cake recipe is definitely a keeper 😉 It’s soft, moist, and doesn’t dry out after refrigeration!
- 125g salted butter, room temperature
- 1/2 cup + 2 tbsp sugar
- 1 egg
- 1 tbsp cocoa powder
- 1 tbsp red colouring paste
- 1 tsp vanilla essence
- 1 tbsp kahlua (optional)
- 1 cup 2 tbsp cake flour, sifted
- 1/2 cup buttermilk, room temperature
- 1/2 tsp baking soda
- 1/2 tsp white vinegar OR apple vinegar
- 250g cream cheese, room temperature
- 75g unsalted butter, room temperature
- pinch of salt
- 100 - 150g icing sugar, sifted
- 2 tsp vanilla
- 1 tsp vanilla zest, or a drop of lemon essence
1. Preheat oven to 175°C. Line your cupcake pan with liners of your choice.
2. Beat the butter and sugar until light and fluffy.
3. Add the egg and and beat until combined.
4. In another bowl, combine the cocoa powder, red colouring and vanilla essence (and kahlua if using). Add this into your butter mixture.
5. Beat in your flour and buttermilk alternatively, beginning and ending with the flour.
6. In a separate bowl, mix together the baking soda and vinegar. Add this into immediately into your cake batter, and continue beating the batter on medium for about 30 seconds so that it is well aerated.
7. Pour the batter into the cupcake pan and bake for 17 - 20 minutes, or until toothpick inserted in comes out with moist crumbs
1. Beat the cream cheese until its soft
2. Cream together butter and salt, add the the cream cheese and and beat until smooth.
3. Beat in the icing sugar and vanilla until well combined. Be careful not to overbeat as it'll curdle!
4. Frost your cupcakes 🙂