Red Velvet with a Twist

Hello everyone!

This recipe has been long overdue. I've never really thought of posting a Red Velvet Recipe as I never had a good one. So a couple of hours ago I just decided to research some recipes and make a version of my own! And I must say its one cupcake you really want to try on your own!

So heres what you will need:
Cupcake Mixture:

150g All Purpose Flour
20g Cornstarch
1/2 teaspoon Baking Soda
50g Cocoa Powder
5g Salt

2 eggs, separate the yolks from the whites
60g Unsalted Butter
120ml Canola or Vegetable Oil
200g White Granulated Sugar
2 teaspoons vanilla extract
Red Food Coloring
115ml Milk
1 teaspoon Vinegar
1 tablespoon Sour Cream
Zest of Half a lemon

Cream Cheese Frosting:
1 Pack/8 oz/225g Cream Cheese, Softened
250g Powdered Sugar
50g Unsalted Butter, Softened
20g Heavy Cream


So heres what you have to do:

Prepare all your ingredients.
Preheat your oven to 170 degrees.
Line 2 cupcake trays. This mix makes 14 cupcakes.
Separate the egg whites from the yolks.
Sift together the Flour, Cocoa Powder, Cornstarch, Baking Soda and Salt.
Add the vinegar and sour cream to your milk. Add the food coloring and vanilla extract to the soured milk.

Now first take a bowl and place your egg whites.

add a pinch of sugar. whisk til its at stiff peak. Like my chefs would say, if you can place the bowl on top of your head and the egg whites dont fall then its ready! Set aside.

Cream your softened butter then add the sugar.
Add the oil next and mix til combined. it should look like this.
Then add your egg yolks.

Now this mixture is the dry/wet/dry method meaning adding a portion of your dry ingredients then the wet ingredients at a time til you end with your dry ingredients.

So the method goes:
Dry ingredients (Flour Mixture)
Wet Ingredients (Soured Milk Mixture)
Dry ingredients (Flour Mixture)
Wet Ingredients (Soured Milk Mixture)
Dry ingredients (Flour Mixture)

Once everything is combined fold the egg whites in.


 Fill each cupcake to at least 2/3's up of the mixture.

Bake for 20 Minutes. Check with a toothpick if they are done, if some cake sticks to the toothpick, cook for another 2-3 minutes than check again. Once the toothpick comes out clean, take it our from the oven and let it cool completely.

 For the frosting:
Cream your butter and cream cheese together. then add in 2 batches your powdered sugar.
Add the cream then whip til combined. Refrigerate before using.

Once your cupcakes are completely cool, add the cream cheese frosting on top of your cupcakes.

You can end it like this, but one time my sister added some caramel on top of a red velvet and it was gooooood! So thats what I did!!

In a sauce pan, add 120g sugar and 50g water. Boil til it becomes copper like what caramel should look like! Once you get to that stage you have to act quick and add 80g of Heavy Cream and stir vigorously.
Once combined add 40g of unsalted butter. Let it sit till its warm or cool.

Then drizzle this on top and voila!

Hope you guys like this recipe!! Enjoy!!

If you guys are interested in making cupcakes dont forget to check out the Baking Workshop Classes Tab!
I'm offering Cupcake Classes you might want to join the fun! Check the schedules and just leave me a comment or contact us through email or Text Message! Hope to see you guys there!

Thats all for now! Happy Friday everyone!
x