It happened a couple of times before I cottoned on to the connection. I'd be busy in the kitchen, when out of the blue I'd start singing (badly) those words. It literally took a couple of batches before I realized - ah, Black Velvet ... Red velvet.
Yes, a little slow.
How long can I blame it on post-partum porridge brain!?!
Ok, now that you've had a glimpse into the inner workings of my brain, let's move right along to the recipe...
I meant to share it with you at Christmas, but December was, well...December. And then I had it planned for Valentines. And clearly I missed that boat, too. So how about Red Velvet for Easter? Hmmm, I don't know: doesn't gel. But if not now, then when? So here goes....
Red Velvet Cupcakes
Recipe by Tea, Cake & Create
Pre-heat oven to 180'C
Prepare 2x muffin trays with cupcake cases
2 1/2 cups flour
1 TBS cocoa powder
1 cup caster sugar
1 cup oil
1 cup buttermilk
1 bottle (40ml) liquid food coloring
1 1/2 tsp bicarb
1/2 tsp cinnamon
1 tsp vanilla extract (or 8-10 drops of Vanilla Girl vanilla)
Using an electric mixer, beat together the oil and sugar, then adds the eggs one at a time, followed by the extract (vanilla and cinnamon if you have it)
In a separate bowl, sift together the flour, cocoa, bicarb, salt, cinnamon.
Mix the buttermilk and red colouring together.
Alternate adding the dry ingredients and buttermilk to the egg/oil/sugar mix.
Begin and end with dry ingredients. Mix until combined.
Divide the batter between the 24 cases.
Bake at 180'C for 15-18 minutes, or until a skewer inserted comes out clean.
Remove from muffin tins.
Cool on racks.
Decorate with cream cheese icing.
Red velvet if you please... ; )