Red Velvet Cupcakes

By kajal_bhagwandas

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The Gourmandize Team

Really easy to make cupcakes that'll delight everyone around!

Rate this recipe 4.1/5 (216 Votes)

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Red Velvet Cupcakes

Raspberry Rose Cupcakes

Ingredients

30g self-raising flour
1 tbsp cocoa powder
¼ tsp baking powder
90g soft sugar
80ml vegetable oil
80ml buttermilk
1 tsp vanilla extract
1 tbsp red food colouring
1 egg
Frosting:
60g unsalted butter
150g soft cheese
250g icing sugar
1 tsp vanilla extract
½ tbsp red food colouring
12 small cupcake cases
3 piping bags
Star-shaped nozzle (for pipping bags)

Details

servings 12
Level of difficulty Difficult
Preparation time 40mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 180°C.
Put cupcake cases into cupcake tray (12 hole tray will do)
Put all the flour,cocoa powder, baking powder and sugar in a mixing bowl.
Beat together oil, buttermilk, vanilla extract, red food colouring and egg.

Step 2

Whisk all the wet ingredients until the mixture is smooth. Spoon the mixture into the paper cases.
Bake for 20 minutes.

Step 3

Beat the butter until smooth then beat in the soft cheese, icing sugar and vanilla extract until combined. Put half of the mixture into a small bowl, add the red food colouring and beat until evenly coloured.

Step 4

Spoon the red icing into one piping bag, and the white into another. Snip a 1 cm hole in each then place both bags into the third bag fitted with the star-shaped nozzle. Pipe onto the cooled cupcakes, creating a two-tone cream cheese frosting.

For a super-smooth edge, line the tin with the pastry and make sure it comes above the rim by about 0.5cm. Once cooked, let it cool slightly then trim the edges with a sharp knife. At a bake sale, presentation is key, so stock up on cake cases, decorations and cellophane to wrap up batches of cakes or biscuits, or display individual cakes on a cake stand.