“Decadent red velvet cupcakes topped with whipped cream cheese icing, finished with crumbled red velvet”
Nothing says “I’m festive” more than a batch of freshly whipped red velvet cupcakes, true to some of the traditional festive colours red, white and green. I thought it would be rather fitting to bake some red velvets today considering the time of year.
Red Velvet Cupcakes (Makes 24 cupcakes)
- 300g castor sugar
- 120g soft unsalted butter
- 2 eggs
- 1tsp coco powder
- 2tsp red food colouring
- 1 tsp vanilla extract
- 1/2 cup milk
- 3/4tsp cream of tartar
- 300g plain flour
- 1tsp salt
- 1tsp bicarbonate of soda
- 3tsp vinegar
Cream cheese icing
- 500g icing sugar
- 90g butter
- 200g cream cheese
- Preheat oven to 170 degrees
- Combine butter and sugar and beat on medium until light, fluffy and well combined. Increase speed to high and add the eggs one at a time. Continue beating until everything is well combined.
- Separately mix together cocoa powder, red food colouring and vanilla extract to form a thick dark paste. Then add this to the butter mixture and beat until colour is well incorporated into mixture.
- In a bowl mix milk and cream of tartar (the recipe actually uses buttermilk but tartar and milk are a good substitute for this). Add half of the milk mixture to the butter mixture and mix well. Then add half of the flour and beat until well incorporated.
- Repeat the above step with the remaining milk and flour. Then take a spatula and scrape sides of bowl ensuring that everything is mixed well.
- Increase speed to high and beat everything together, then reduce speed and add salt, bicarbonate soda and vinegar. Mix for a few minutes, be careful not to over mix the dough as this will add lots of air to the batter and will end up making your cakes flop.
- Spoon mixture into 24 cupcake cases until about 2/3 thirds of cases are filled. Then bake for 20-25mins until done, insert a skewer to make sure it is cooked before removing from oven.
- To make icing, combine icing sugar and butter and beat until well incorporated, then add cream cheese and continue beating for a few minutes at medium high speed. Be careful not too over beat as the cream cheese can make the icing runny very quickly.
- Nozzle out icing onto cakes and using any left over crumbles from cake sprinkle onto the tops of the cakes