Red velvet cupcakes
- 120g butter
- 300g caster sugar
- 2 eggs
- 250ml buttermilk
- 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
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 prepared tin, 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.
I wanted to make these for mothers day. I followed the recipe very carefully and ended up with brown cupcakes which didn't taste particularly nice either. I'm so disappointed! - 17 Mar 2012
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
Really easy to follow and results in a lovely, light cake. Use synthetic rather than natural food colouring to get the best effect. - 24 Apr 2012