The authentic red velvet cake requires buttermilk and sourcream, both of which are not commonly available in the household, so we simplified it and replaced it with our common yogurt, which is not the original juice, but it tastes good too.

WHAT YOU NEED

Ingredients

45 grams of butter
80 grams of white sugar
1 egg (medium size)
72 grams of yogurt
2 grams of herbs
2 grams of baking soda
6 grams of sugar-free cocoa powder
6 grams of red beans
Medium flour (common flour) 72 grams
1 gram of salt

How TO MADE Red velvet cup cake

Steps 1 to 4

1. The softened butter and white sugar are poured into a large container, and the white sugar is stirred into the butter at low speed with a hand-held electric egg beater, and then used at medium speed until the butter turns pale and fluffy.

2. Add the eggs and stir evenly.

3. Add yogurt to stir evenly, add vanilla to stir evenly.

4. Flour, cocoa powder, baking powder, baking soda, and salt are mixed through a sieve and added in step 3.

Steps 5 to 8

5. Mix evenly with a rubber scraper.

6. Pour the dough evenly into the mold, not exceeding 2/3 of the mold.

7. Put in a preheated oven, 175°C, and bake for 22-24 minutes.

8. Turn the pan 180 degrees in the middle of the 12 minutes to make the heat even.

9. The middle of the cake is tied with bamboo, and when it is removed, no eggs are attached, clean and baked for the cake.

10. The baked cake is removed and cooled in the mold for five minutes before being transferred to the baking net until completely cooled.

11.

Handy cooking tips

　　1. Yoghurt and eggs are best served at room temperature to prevent oil and water from separating.2. There is no red wine powder that can be substituted for edible red wine.