Dark and decadent red velvet cupcakes are amazing for any celebration! What better way to say ‘I care’ than with a moist, decadent red velvet cupcake covered with lovely swirls of creamy icing. Whip up a batch today and surprise someone special!

RED VELVET CUPCAKES

 

Print
RED VELVET CUPCAKES
Author: 
Recipe type: Dessert
 
Dark and decadent red velvet cupcakes are amazing for any celebration! What better way to say 'I care' than with a moist, decadent red velvet cupcake covered with lovely swirls of creamy icing. Whip up a batch today and surprise someone special!
Ingredients
The Cupcakes
  • 2½ cups flour (sifted twice)
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbles cocoa powder
  • 60 ml red food colouring
  • ½ cup soft butter (120gr)
  • 1 cup sugar
  • 2 eggs (make sure they are at room temperature)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 tsp white vinegar
  • 1 tsp bicarbonate of soda
The Icing
  • 115g (1/2 tub)softened cream cheese
  • 70 gr softened butter
  • 1 tsp vanilla extract
  • 2 cups icing sugar (sifted)
  • 1 pinch of salt
Instructions
  1. Heat oven to 180⁰C.
  2. Place paper cupcake holders into muffin tray.
  3. Combine the sifted flour, the baking powder and the salt.
  4. In a separate bowl mix together the red food colouring and the cocoa powder until they are very well combined to form a liquid-like paste . It is very important that there are no lumps.
  5. In another bowl cream together the butter and the sugar. Beat for approximately 4 minutes.
  6. Add the eggs individually. Beat for one minute after each addition.
  7. Add the vanilla extract and the red-cocoa paste.
  8. Ensure that all the ingredients are well combined.
  9. Add one third of the flour mixture into the creamed butter, sugar, egg and vanilla mixture and beat until well combined, then add half the buttermilk.
  10. Continue adding the flour mixture and buttermilk alternately until all the ingredients are perfectly combined.
  11. In a small bowl, mix together the white vinegar and bicarbonate of soda. It will begin to fizz, but wait until the fizzing stops and add this to the mixture.
  12. Fold the mixture to ensure that all ingredients are combined.
  13. Spoon the mixture into the cupcake holders until they are three quarters full.
  14. Place in the oven and bake for approximately 20 minutes.
  15. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before icing.
The Icing
  1. Mix the cream cheese and the butter together until well combined and smooth.
  2. Using a low speed, mix the icing sugar, salt and vanilla extract into the cream cheese mixture.
  3. Beat until light and fluffy.

 


RELATED ARTICLESMORE FROM AUTHOR