And so, I allowed myself to be sucked into the seemingly "trendy" red velvet cupcake craze - a traditional Southern American delight. However, on this side of the globe, buttermilk isn't a readily available ingredient. That didn't stop me from trying to bake these beautiful cuppies. I didn't want to short-change myself by baking a chocolate based cake with red food coloring. I mean, what's red velvet without the acidity in the cake? I HAD to bake the real deal.
And so, I made my own buttermilk. Basically just coagulating normal milk with white vinegar.
The cake was moist and dense, perfect with a tower of sweet and slightly sour cream cheese topping! <3
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