Red velvet cupcakes
Try these little beauties out nest time you are entertaining guests!
- 60g unsalted butter
- 150g sugar
- 1 egg
- 20g cocoa powder
- 40ml red food colouring
- ½ tsp vanilla extract
- 120ml buttermilk
- 150g plain flour
- 1/2 tsp bicarb soda
- 1 1/2 tsp white vinegar
- 1 x 12 hole cupcake tray
- with cupcake cases
- For the cream cheese frosting:
- 300g icing sugar
- 50g unsalted butter
- at room temperature
- 125g cream cheese
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget
1. Preheat the oven to 170°C (325°F) Gas mark 3.
2. Beat butter and sugar with an electric mixer on medium speed for five minutes until pale and fluffy.
3. Flick the mixer to high speed and slowly add in the egg but be careful not to overbeat.
4. In another bowl, add together the cocoa, red food colouring and vanilla then add this to the butter mixture and combine well until the batter is evenly combined.
5. Put the mixer on a slow speed and add in half the buttermilk and mix well before adding the remaining half. Next add half the flour and mlix until it has blended well.
6. Repeat this until all the buttermilk and flour are added.
7. Next add the salt, baking soda, and vinegar (one at a time). Flick the mixer to a medium speed and beat for 1-2 minutes.
8. Use a measuring spoon to measure 2 tablespoons of batter into the cupcake cases (or fill until two-thirds full) in your cupcake tray.
9. Bake for 20-25 minutes.
10. When the cupcakes are cold, put 1 tablespoon of cream cheese icing on top of each and decorate.
Cream cheese frosting:
1. Beat the confectioner's sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated.
3. Once the cream cheese has been incorporated, turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. This should take about 5 minutes. Be careful not to overbeat, as the frosting can quickly become runny.