Red velvet cake (from the joy of baking) Pre heat oven at 350f/ 180c degrees.

Ingredients: (double batch, makes approx 60 or more medium-sized cupcakes) Set a: 500g. Sifted cake flour 1 tsp Salt 4 tbs Unsweetened cocoa powder ......whisk together Set b: 480 liters Buttermilk OR. 480 ltrs milk + 2 tbs distilled vinegar/ lemon juice 4 tbs red food colouring ......mix together Set c: 226g. Unsalted butter. Beat with sugar. 600g Granulated white sugar 2 tsp. Pure vanilla extract 4 eggs Add one by one ......beat butter and sugar till creamy then put in vanilla and eggs Method: Add set A and B alternately to set C. Last important step: Set d: 2 tsp Baking soda (provide lightmess and air to cake) 2 tsp. Distilled vinegar ......mix both and then mix to main mixture.

For cupcakes: Quickly put batter in cupcake cases. Bake for about 10- 15 minutes or cake is done (prick cake with cake tester). For baking pan: Quickly put batter in baking pan. Bake for about 20 minutes.

Let cool for 10 minutes then take out of pan. Then make sure top side of cake faces up. Wrap cake in cling wrap then pop in fridge - to frost with icing after that. Frosting for red velvet cake: (double batch) 16 oz/ 454g Cream cheese (room temperature) 16 oz/ 454g. Mascarpone cheese/ regular cream cheese ( optional, can use cream cheese by doubling the amount to 908g cream cheese. 2 tsp. Pure vanilla extract 230g Icing sugar (sift first). 720 mililiter whipping cream or double cream (cold) - optional, for thinner frosting. Amount may vary according to preferred consistency. .....add vanilla and sugar to cream cheese (or both cheeses). Beat till smooth. Add whipping cream till frosting consistency is spreadable and creamy. Use as frosting or filler. End.