To test out a new recipe, I created Red Velvet cupcakes. As Red Velvet cake is a traditional Southern American dish, there is a lot of oil added which gives the dessert a texture similar to brownies. To begin you sift the plain flour, cocoa and baking powder into a large bowl.
Then in another bowl you cream the butter and sugar together until light and creamy. Afterwards you whisk in the oil, eggs, vanilla essence until the mixture is smooth.
In another jug you combine the milk and lemon to create a healthy substitution for buttermilk and then add the food colouring and mix until the colour is solid.
Whisk all the ingredients together adding the liquid combinations alternatively, then at the very end you mix in the vinegar. Once the mixture is smooth you spoon, or pour, it evenly into the cases and left to bake at 180 degrees celsius for 30 minutes.