chocolateeggsmilk
Red Velvet Cupcakes
A recipe for moist, tart red velvet cupcakes with cream cheese frosting, guaranteed to impress.
From YouTube · Sep 4, 2014
A recipe for moist, tart red velvet cupcakes with cream cheese frosting, guaranteed to impress.
30 min
Prep time
22 min
Cook time
1 hr 15 min, including cooling and frosting
Total time
24 cupcakes
Yield
Ingredients
14 ingredients- 235g Self raising flour
- 15g Cocoa powder
- 250g Caster sugar
- 3/4 tsp Salt
- 270g Soft unsalted butter
- 4 Large free-range eggs
- 3 tbs Buttermilk
- 1 tsp Red food colour paste
- 1 tsp Vanilla extract
- 3/4 tsp Bicarbonate of Soda
- 1.5 tsp Cider vinegar
- 150g Soft unsalted butter (for icing)
- 240g Cream Cheese
- 840g Icing sugar
Method
14 steps- Preheat the oven to 170°C and line two cupcake tins with 24 paper cases.
- Sift the self-raising flour, cocoa powder, caster sugar and salt into a large mixing bowl.
- Add the softened butter and eggs.
- Beat on low speed initially, then mix for approximately 1 minute until smooth and evenly combined.
- Mix the buttermilk, red food-colouring paste and vanilla extract together in a small bowl or jug.
- Gradually beat the buttermilk mixture into the cupcake batter.
- Combine the bicarbonate of soda and cider vinegar in a small bowl and allow it to foam.
- Immediately add the foaming mixture to the batter and mix briefly until incorporated.
- Divide the batter evenly among the 24 cupcake cases.
- Bake at 170°C for 18–22 minutes, until the cakes spring back lightly and a skewer comes out clean.
- Transfer the cupcakes to a wire rack and allow them to cool completely.
- For the frosting, beat the softened butter and cream cheese until smooth.
- Gradually add the icing sugar and beat until thick and fluffy.
- Pipe or spread the cream cheese frosting over the completely cooled cupcakes.
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