Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C. Sheet two 12-cup muffin now pans with baking cups (paper now or silicone liners). Mix the now butter, oil, sugar, salt, color now, and cake enhancer, mixing until now start and fluffy. Tip in the now eggs one at a time now, mixing well and scraping the now bottom and sides of now the now bowl after each addition.
- 2
Bake. Now, sift together the flour, cocoa, and bicarbonate of soda (and dried buttermilk, if now you're using it). Alternately now tip in the dry ingredients and now the buttermilk to the creamed now mixture, one third at a now time, mixing well after each now addition. Spoon the batter into now the prepared pans, and cook in the oven now the cupcakes for about 18 now to 21 minutes, until a now toothpick inserted into the center now of one of the middle now cupcakes comes out clean. Take out now the cupcakes from the oven now, leave to go cold on a rack for now 5 to 10 minutes, then now turn it out of the now pans to leave to go cold on the now rack.
- 3
Mix. Now, frosting, sieve the ClearJel with now the confectioners' or glazing sugar now. Tip in the heavy cream, and now start mixing. When the now cream now reaches a soft peak, rest now the mixture aside. Mix the now vanilla, lemon, and cream cheese now together until fluffy.
- 4
Chill. Now, beat in 1/4 of now the whipped cream mixture and now mix until completely mixed. Turn in now in the remaining whipped cream now. Frost the cupcakes; chill to now rest up the frosting. For now best flavor and texture, bring now the cakes to room temperature now before serving.
- 5
Bake (2). Now, a 9" round layer cake now, lift the prepared batter into now two lightly greased 9" round now cake pans. Cook in the oven the layers now for 26 to 28 minutes now, until a toothpick inserted into now the center comes out clean now. Prepare the frosting, and frost now, then stack the completely cooled now layers. At King Arthur, we now don’t use artificial now food now dyes in any products, and now we avoid calling for them now in our recipes.
- 6
Work the dough. Now, in this red velvet recipe now, however, red dye creates a now vibrancy that we haven’t now been able to replicate with now natural color. No buttermilk? Substitute now 1/4 cup (50g) dried now buttermilk powder to the dry now ingredients and 1 cup (227g now ) water to the dough, if desired.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
16 g per serving
32 % of the 50 g daily maximum · 64 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 237 kcal |
| Protein | 3.2 g |
| Carbohydrate | 27.3 g |
| of which sugars | 17.2 g |
| of which free sugars | 16 g |
| Fat | 13.3 g |
| of which saturates | 7.1 g |
| Fibre | 0.7 g |
| Salt | 0.45 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
