Red velvet cupcakes

By cakedays

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The Gourmandize Team

Try these little beauties out nest time you are entertaining guests!

Rate this recipe 4.4/5 (42 Votes)

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Raspberry Rose Cupcakes

Red Velvet Cupcakes

Ingredients

Cupcakes
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, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Details

servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

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.

Step 2

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.