About this recipe:Red Velvet Cupcakes are easily on my list of favourite cupcakes because they have a bit of everything! They are vanilla cupcakes made with buttermilk and vinegar, so they’re sweet yet a little bit tart. They also have a bit of cocoa in to give the sponge a hint of chocolate. Put that together with the cream cheese frosting and you have a truly delicious cupcake. Oh, and they’re RED! If you fancy having a go then the recipe is below and please don’t forget to let me know how you get on.
1tsp red food colouring, I use Sugarflair Red Extra
1tsp vanilla extract
150g plain flour, sifted
Pinch of salt
1/2tsp bicarbonate of soda
1 & 1/2tsp apple cider vinegar
FOR THE CREAM CHEESE FROSTING
300g icing sugar
50g unsalted butter, softened
125g cream cheese, at room temperature
Some red sprinkles
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Start by preheating your oven to 160°C and prepare a 12-hole cupcake tray with your favourite cases.
Put your butter and golden caster sugar in a bowl and, using a hand mixer, mix on a medium speed until they become pale and well mixed.
Add the beaten egg and turn your mixer up to the highest setting and keep going for about five minutes until the mixture looks fluffy.
Add the buttermilk, vanilla extract and flour and mix on a medium speed for one minute.
In a separate bowl or cup, mix the red food colouring, salt, bicarbonate of soda and apple cider vinegar together to make a paste and then immediately add it to the cake mixture and mix on high for one minute until you have a deep red batter.
Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes. If you insert a skewer into one of the cupcakes it should come out clean and they should feel springy when gently poked.
When baked, leave them to cool in the tray for five minutes before moving them to a wire rack to cool completely.
TO MAKE THE CREAM CHEESE FROSTING:
Beat the butter until it changes colour and looks pale.
Add the icing sugar in three lots, mixing well in between each addition.
Add the cream cheese and mix for around five minutes until silky smooth.
Load up your cream cheese frosting into a piping bag fitted with your favourite nozzle. I used the Wilton 2D nozzle.
Top each cupcake with a generous swirl of cream cheese frosting and finish with some red sprinkles.