The Moistest Red Velvet Tea Cup Cake Using Bertolli Olive Oil

jenni Food 1 Comment

If there is one cupcake/cake flavor that I absolutely love, it’s Red Velvet!

Thanks to my daughter Aryanna for coming up with another Tea Cup Cake recipe (remember our 70-Second Microwave Tea Cup Chocolate Cake?) that I can make any time of the day and is super duper easy too! The ingredients are pretty light on the calories and not as rich as most Red Velvet cupcakes that are commercially sold. The idea of single-serving recipe is perf for post-holiday diet.

The challenge was to make the cake super moist and I’m happy to report that I found the secret ingredient! Find out below:

The Moistest Red Velvet Tea Cup Cake Using Bertolli Olive Oil

Ingredients:

3 tablespoons milk
1/2 teaspoon distilled white vinegar
4 tablespoons all purpose flour
2 tablespoons granulated sugar
1 teaspoon cocoa powder
1/4 teaspoon baking powder
pinch of salt
1 1/2 tablespoons Bertolli Classico Olive Oil or Bertolli Extra Light Olive Oil
5 drops red food coloring
white chocolate chips
1 tablespoon cream cheese

Secret ingredient: 1 1/2 tablespoons Bertolli Classico Olive Oil or Bertolli Extra Light Olive Oil. Adding it to the mixture will make the Red Velvet Cake super duper moist!

Warning: Don’t use extra virgin olive oil for this recipe as the flavor is too strong.

Easy peasy:

Follow from left to right

Step 1: In a medium-sized tea cup, whisk (with a small whisk or large fork) together the milk and distilled white vinegar. Set aside.

Step 2: In a small bowl, whisk together all the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add to the milk and vinegar mixture.

Step 3: Add the Bertolli Classico Olive Oil Bertolli or Bertolli Extra Light Olive Oil and red food coloring. Whisk until smooth.

Step 4: Add a dollop of cream cheese on top and white chocolate chips

Step 5: Cook in the microwave on high for 1 minute and 10 seconds.

Remember: This recipe will rise and then deflate slightly since it’s being cooked in the microwave. Serve immediately!

OMG! This Red Velvet Tea Cup Cake is soooooo moist and yummy!

Feel free to close your eyes and savor the goodness.

Simut-sarap!

Don’t forget to use Bertolli Olive Oil Classico Olive Oil Bertolli or Bertolli Extra Light Olive Oil for best results.

Shoppingero/shoppingera, try this Red Velvet Tea Cup Cake recipe using Bertolli Olive Oil and take a photo of it and upload it on Instagram then tag me! I’ll post them here on my blog.

Bertolli olive oils is the new addition in the edible oils portfolio of Fly Ace Corporation. Bertolli is the World’s Best Selling Olive Oil Brand that is why it is the No.1 Olive Oil in the World. Bertolli is an Italian Olive Oil Brand; it is differentiated by its inimitable taste. Bertolli Olive Oils is available in 3 variants –Extra Virgin, Classico and Extra Light.

Comments 1

  1. Hello. I want to try this but don’t have a microwave oven. Have you tried baking this in your Elba oven? 🙂 Did it turn out the same as when ‘microwaved’? Thanks Jenni!

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