Red Velvet Cupcakes!

Pretty red cakes with cream cheese frosting ^_^

Posted by Carli

About

After trying several recipes for red velvet cake, from America, I finally found one that has just the right consistency! It's bright, moist, dense and generally lovely.

THE PROPER "YOU WILL NEED" SECTION KEPT MESSING UP. It might have come out alright by the time I published this but I didn't have any faith in it :).

YOU WILL NEED:
* 60g unsalted butter
* 150g caster sugar
* 1 egg
* 10g cocoa powder
* 20ml red food colouring
* 1/2 - 1 tea spoon vanilla extract
* 120ml buttermilk
* 150g plain flour
* 1/2 tea spoon bicarbonate of soda
* 1 and 1/2 tea spoons white wine vinegar

AND FOR THE FROSTING
* 300g icing sugar
* 50g unsalted butter
* 125g cream cheese

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You Will Need (7 things)

  • 125 g FULL FAT Cream Cheese
  • 120 ml Buttermilk
  • 1 tsp Bicarbonate Of Soda
  • 1 tsp White Wine Vinegar
  • 60 g Unsalted Butter Room temp
  • 300 g Icing Sugar
  • 20 ml Red Food Colourings

Steps (8 steps, 40 minutes)

  1. 1

    Mix sugar, butter and egg.. I used standing mixer with 2 whisk attachments.

  2. 2

    In separate bowl mix cocoa powder, food colouring, vanilla flavouring. Makes a sort of paste.

  3. 3

    Add paste to mixer or bowl with the egg butter and sugar.

  4. 4

    Add half the butter cream, half the floour, keep going til it's all mixed well.

  5. 5

    Add salt, bicarb, vinegar (mix on high)

  6. 6

    Put into cupcake cases... now, American cupcake sizes are more like British muffin sizes. So the recipe will make 12 large cupcakes or about 16 or so small British size ones.
    Bake at 170 degrees Celsius, about 340 degrees Fahrenheit, gas mark 3.

  7. 7

    First time the frosting went a bit wrong, probably because I unknowingly had low fat cheese. It tasted good regardless, and I'm sure the fat content is what made it a bit runnier than you'd want.
    Make sure you don't over-whisk or you'll loose the whipped firm consistency. About 5 minutes but be careful once it gets stiff.

  8. 8

    Frost your cupcakes ^_^. It is of course very important that the cakes are cold when you do this. Any warmth will melt the frosting away.