About this recipe:These are mini versions of the classic American red velvet cake. Perfect for bake sales, birthdays, Christmas cupcakes or even for a wedding.
300g caster sugar
2 tablespoons red food colouring
1 teaspoon vanilla extract
1 1/2 teaspoons bicarbonate of soda
1 tablespoon vinegar
250g plain flour
5 tablespoons best quality cocoa powder
1 teaspoon salt
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 180 C / Gas mark 4. Grease two 12 cup muffin tins or line with 20 paper cases.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food colouring and vanilla. Stir in the bicarb and vinegar. Combine the flour, cocoa powder and salt; stir into the mixture just until blended. Spoon the mixture into the paper cases, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter and ice with desired frosting.
Wow well thank you for the reciepe for these cakes, they were absolutely amazing!
From the measurements given i was able to make 24 big cupcakes which was great! I used chocolate icing for one batch which disappeared quickly, and on the next batch i used vanilla buttercream icing with some lemon flavouring mixed in which went perfect with these cakes! they seemed to dissapear even quicker than the first lot Will be making these again soon! - 06 Aug 2011