Wednesday, 22 May 2013

Best Red Velvet Cupcakes

Please excuse me in advance for all the red photos. This mixture is just. so. red! I meant to make these last week for Eadie's birthday but ran out of time. Good thing though, as another friend Trish got her a lovely red velvet cake for the party! Apparently we know you too well Eadie. These cupcakes are an instant classic with me! Even though I've never made red velvet before I know these are as good as it gets.

Definitely wear your apron!


Red velvet cupcakes (adapted from The Hummingbird Bakery Cake Days)
120g butter, softened, plus 100g extra, softened
300g caster sugar
2 eggs
20g cocoa
40ml red food colouring
1 tsp vanilla
300g plain flour
1 tsp salt
240ml buttermilk
1 tbsp white wine vinegar
1 tsp bicarbonate of soda
600g icing sugar
250g cream cheese
  1. Preheat oven to 190 degrees Celsius and line a cupcake tin with cases.
  2. Cream 120g butter and sugar together until pale and fluffy. Add the eggs one at a time until well combined.
  3. Combine cocoa, food colouring and essence to form a paste (see photo). Combine the paste with the batter.
  4. Sift together the flour and salt. Add half of the flour mixture to the batter, then half of the buttermilk, combining well each time. Repeat.
  5. Combine the vinegar and bicarbonate of soda. Hand mix into the batter.
  6. Spoon the batter into the cupcake cases until two thirds full. Bake for 15-18 minutes or until a skewer inserted comes out clean. Allow to cool for 5 minutes in the tin, then cool completely on a wire rack.
  7. To make the icing, beat 100g softened butter and icing sugar together until no lumps remain and the mixture is a sandy texture (see photo). Add the cream cheese and beat slowly until combined. Ice cupcakes and decorate with sprinkles.

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