Father’s Day is on Sunday and I don’t know
about your dads but mine has an unparalleled sweet tooth. My baking repertoire is hardly extensive but
there is one thing I can bake that, thanks to Martha Stewart, finds no
competition. This is my red velvet cake
and if your dad enjoys cake, this is the perfect Father’s Day treat for him.
2 1/2 cups cake
flour (not self- rising), sifted
unsweetened Dutch-process cocoa powder
1 1/2 cups
2 large eggs, room
1/2 bottle red
1 teaspoon pure
1 1/2 teaspoons
distilled white vinegar
1. Preheat oven to 350
degrees. Line standard muffin tins with paper liners. Whisk together cake
flour, cocoa, and salt.
2. With an electric mixer
on medium-high speed, whisk together sugar and oil until combined. Add eggs,
one at a time, beating until each is incorporated, scraping down sides of bowl
as needed. Mix in food colour and vanilla.
3. Reduce speed to low. Add
flour mixture in three batches, alternating with two additions of buttermilk,
and whisking well after each. Stir together the baking soda and vinegar in a
small bowl (it will foam); add mixture to the batter, and mix on medium speed
4. Divide batter evenly
among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20
minutes. Transfer tins to wire racks to cool completely before removing
cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to
2 months, in airtight containers.
5. To finish, use a small
offset spatula to spread cupcakes with frosting.
8 ounces (2
sticks) unsalted butter, room temperature
cream cheese, room temperature
1 pound (4
cups) confectioners' sugar, sifted
pure vanilla extract
Beat butter and cream cheese
with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to
low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.