You will need:
*All-purpose Flour 340g
*Mauri Corn Flour 35g
*Mauri reddish cocoa powder 12g
*Mauri Baking Soda 01 tsp.
*Salt 03g
*Unsalted Butter 115g (softened at room temperature)
*Granulated Sugar 425g
*Vegetable Oil 240ml
*Large Eggs 03 nos.
*Mauri Vanilla Powder 1/2 tsp.
*Vinegar 1.2tsp
*Red food colouring 2-3 tsp. (depends on the brand of food colouring)
*Buttermilk 240ml
Add 1 tbsp. of lemon juice or white vinegar, mix and let it sit for 30 minutes
Here’s how to:
1. Preheat oven to 180°C.
2. Sift together flour, Mauri corn flour, Mauri reddish cocoa powder, Mauri baking soda, salt and set aside.
3. Beat together butter and sugar on medium speed until light and fluffy.
4. Add vegetable oil and continue to beat.
5. Add eggs one by one, mixing well between each addition.
6. Add Mauri vanilla powder and vinegar and beat till combined.
7. Add red food colouring till desired colour is reached.
8. Add half of the dry ingredients prepared in step 2. at slow speed to the above mixture.
9. Add buttermilk, followed by the remaining dry ingredients and mix. Avoid over mixing of the red velvet cake batter.
10. Transfer to a lined baking tray and bake at 180°C – 190°C for 35 to 40 minutes.
To decorate the red velvet cake the Maurimix Whip Topping Mix is highly recommended for a creamy frosting.
For cupcakes pour red velvet cake batter into cupcake liners and bake at 180°C for 15 – 20 minutes.
Happy Baking!