Red velvet cupcakes! You’re either obsessed with them or you can do without them.
Red velvet cupcake is a chocolate cupcake cake with either a dark red, bright red or red-brown colour. It is topped traditionally with cream cheese.
I’m not a fan of chocolate so this one is not for me but most of my friends love them and are always asking me to bake them.
Here’s what you will need:
225 g self-raising flour
225 g caster sugar
165 ml buttermilk
90 g unsalted butter or margarine (softened)
40 ml red food colouring
30 g cocoa powder
2 medium eggs
3/4 tsp bicarbonate of soda
1/2 tsp vanilla extract
- Beat together butter and sugar with an electric whisk until light and fluffy.
- Add eggs one at a time and continue to beat together.
- Add the cocoa powder, vanilla extract and red food colouring and whisk again.
- Then add half the buttermilk and flour and whisk together. Repeat this process with the other half of the buttermilk and flour.
- You will then just have the bicarbonate of soda left. Add this and whisk slowly to start, then increase the speed so that everything is mixed together and you have a lovely deep red mixture.
- Divide the mixture into cupcake cases using your trusty ice cream scoop for the perfect measurement.
- Bake in a preheated oven at 170c for 20 minutes.
- Allow the cakes to cool completely before icing. Kim’s tip: “icing can melt if the cake is not completely cooled”
For the cream cheese frosting see the carrot cake blog. Use a piping bag or spoon to ice the cakes.
Here is the finished product. Let me know how yours turned out!