This sexy little rouged number is a red velvet cupcake topped with a
luscious marshmallowly frosting...
It is said that the first red velvet cake got its colour from the reaction between the acidic vinegar and alkaline cocoa – it revealed the red anthocyanin in the cocoa which, back then, was ‘Dutch processed’. Nowadays it requires quite a large dollop of colouring to give the cake an impressive inky red appearance. Whether it got its luscious hue by accident or from a bottle, it’s definitely a favourite and in my opinion, will paint any town red!
Red velvet cupcakes with marshmallow frosting
This recipe can also be used to make a large 23cm cake
2 ½ cups flour
1 ½ cups sugar
1t bicarbonate of soda
1 cup buttermilk
1 ½ cups oil
1T red food colouring
1t vanilla extract
4 egg whites
1 cup castor sugar
Line 2 muffin trays with cupcake cases. Sift dry ingredients together. Mix wet ingredients. Add the dry ingredients to the wet ingredients. Pour the batter into the cupcake cases, filling them 2/3 full. Bake for 18–20 minutes.
Make the frosting by whisking the egg whites with salt in a heatproof bowl until soft peak stage. Add castor sugar and whisk over simmering water until the meringue is hot to the touch. Remove from the heat and beat on high with a hand mixer until cool. Colour with red food colouring, if desired and use immediately.
Photograph Angie Lazaro