(Yield: 1x 6” cake or 18 cupcakes)
Ingredients:
All purposed flour 235g
Sugar 250g
Baking Powder 1tsp
Cornstarch 1tsp
Cocao powder 1tsp
Salt 1/2 tsp
Egg: 2
Black coffee: 135g
Milk: 140g
Canola Oil: 75g
Vanilla Extract: 1 tsp
Red velvet emulsion: 2 tbsp
Baking soda 1tsp
Vinegar 1 tbsp
Method:
Preheat oven to 325 degrees. Line baking pans with parchment paper (bottom and sides).
Sift together Flour, Sugar, Baking powder, Baking Soda, Cornstarch and salt.
In a mixing bowl with a paddle attachment mix them on low speed.
In a separate bowl, add milk, water, oil, eggs and vanilla extract. Mix with a ballon whisk.
Add the wet mixture in (step 4) into the dry mixture (step 3), mix on low speed.
Add baking soda and vinegar to mixture in step 6. Mix on low speed until they are incorporated.
Pour the mixture into baking pans.
Slam the pans onto a surface to let air bubbles escape.
Bake at 325F for 20-25 minutes.
Good luck and have fun baking !
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