Today is hubby’s birthday and as you do on a birthday, you you have cake for breakfast!
Our favourite red velvet – from a cake recipe of a fellow baker friend, Rozanne Pieters, and my own twist: a light and fluffy meringue topping.
250g butter (I used salted)
125ml sunflower oil
2.25 cups of sugar
2 free range eggs
1 bottle of red food colour (40ml)
1 cup of buttermilk
10ml baking powder
2.5 cups of flour (all purpose)
2 tablespoons cocoa powder
Cream butter, oil & sugar together. Add buttermilk, red food colour & eggs. Add all dry ingredients and fold into the wet mixture. Place dollops of the mixture into cupcake casings in a muffin pan. Bake in a pre-heated oven of 180C for 20mins. A toothpick should come out dry when you test it.
For the meringue topping, whisk 1 egg white while slowly adding about half a cup of castor sugar. Add shelf a teaspoon of vanilla essence and a pinch of cream of tartar. Whisk until glossy and soft peaks form. Pipe onto cooled cupcakes.