This one of the popular cakes.The cake texture, really soft and light, just like velvet.Although the cream cheese frosting a little bit runny, I really enjoying it with the cake.
Recipe source from Sonia's and Lena's recipe with a little bit changes.
Ingredients:( 11 cupcakes)
150 gm cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
80 gm unsalted butter, at room temperature
120 gm caster sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk, at room temperature( or substitute by combine 1/2 cup milk + 1/2 tbsp lemon juice, set aside for 5 minutes)
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda
Preheat oven to 180C.
Line muffin pan with paper liners.
Sift flour, baking powder, salt and cocoa powder together in a bowl.
In a jug, stir the red coloring into the buttermilk. Set a side.
Beat butter and sugar until light and fluffy.
Beat in egg, followed by vanilla extract until the mixture is smooth.
With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour.Mix until evenly combined.
Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.
Divide batter evenly among lined cupcakes and bake for 20 minutes or until skewer inserted comes out clean.
Let cupcakes cool before frosting.
Cream Cheese Frosting :
110 gm cream cheese
35 gm butter, at room temperature
1 tsp vanilla extract
1 1/4 cup icing sugar, sifted
Beat butter and cream cheese until fluffy.
Add in vanilla extract.
Gradually add in icing sugar and bear till creamy.