Red Velvet Cupcakes
Made by one of our favourite wee customers ~ thanks Bella
INGREDIENTS
1 1/4 cups sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp cocoa powder
1/4 cup unsalted butter, at room temperature
3/4 cups white sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup (120ml) buttermilk
1 Tbsp liquid red food colouring
1/2 tsp white distilled vinegar
1/2 tsp baking soda
Cream Cheese Frosting
227gm cream cheese, room temperature
1/2 tsp pure vanilla extract
1/2 cup icing sugar, sifted
2/3 cup slightly whipped cream
METHOD
Red Velvet Cupcakes
Preheat oven to 175°C (350°F) and line 12 muffin tins with
paper cupcake liners. In a large bowl sift together the flour,
baking powder, salt, and coco powder.
In the bowl of your electric mixer, or with a hand mixer, beat
the butter until soft (about 1-2 minutes). Add the white sugar
and beat until light and fluffy (about 2 minutes). Add the egg
and beat until incorporated. Scrape down the sides of the
bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food
colouring. With the mixer on low speed, alternately add the
“our mixture and buttermilk to the butter mixture, in three
additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. muffin
cups and smooth the tops with an offset spatula or the back
of a spoon. Bake in the preheated oven for approximately
18-23 minutes, or until a toothpick inserted in the centre of
the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes
and then remove from pan. Let cool completely before
frosting. Either spread the frosting with a knife or use a large
open star decorating tip to pipe the frosting.
Cream Cheese Frosting
In the bowl of your electric mixer, or with a hand mixer, beat
the cream cheese until smooth. Add the vanilla and icing
sugar and beat until smooth. Using the whip attachment,
gradually add the heavy cream and whip until the frosting is
thick enough to pipe. Add more sugar or cream as needed
to get the right consistency.
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