Red Velvet Cupcakes

“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
  1. Preheat oven to 170 degrees
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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. 
  9. Nozzle out icing onto cakes and using any left over crumbles from cake sprinkle onto the tops of the cakes 
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