Today I want to share a very special recipe with you. I haven't had this cake for years, since I was a little girl. This is my Grandma Selph's Red Velvet recipe.
This is the first time I've made this cake. I was afraid I would ruin the memory of Grandma's wonderful cake but I needn't have worried. Her old, handwritten recipe worked a treat! If you want to make a two layer Red Velvet cake instead of cupcakes, double the recipe.
This is a seriously RED Red Velvet cake, very light and moist because it is made with vegetable oil instead of butter. Here are the ingredients you will need:
1/2 cup vegetable oil
3/4 cup sugar
3 Tablespoons red liquid food colouring
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plain flour
1 teaspoon cocoa
1/2 cup buttermilk
1/2 teaspoon vanilla
In a large mixing bowl, beat together the vegetable oil, food colouring and sugar. Add the buttermilk, egg and vanilla, beat again until well combined.
Sift the dry ingredients into the mixing bowl. Mix until all the dry ingredients are incorporated into the wet mixture.
Line a muffin pan with paper cases and spoon in the batter. I got nine regular sized cupcakes from this amount of batter.
Bake at 350F/180C for about 15-20 minutes or until a toothpick inserted into the middle of the cupcakes comes out clean. Cool on a wire rack before decorating.
See how red they are! Yes, there is an empty case. It's called Quality Control!
While the cakes were cooling, I made some holly leaves and berries out of fondant icing.
Grandma Selph would have used a cooked icing on her Red Velvet Cake but for cupcakes, I think Cream Cheese Frosting works best. Pop on the holly and berries for decoration and you are ready to serve.
These cupcakes are for Sunday's afternoon tea, but I am sure Santa would love one of these, too. He must get very tired of mincemeat pies!