Red Velvet Cupcakes
red velvet cupcake recipe
Red Velvet Cupcakes
Recipe Type: Cakes & Baking
Cuisine: American
Author: Caroline Artiss
Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hour 5 mins
Serves: 12
These wonderful cupcakes are blood red inside so if you are doing a Vampire inspired party they will go down a treat! Fangtastic!!…
Ingredients
Cake mixture:
1 ¾ cups / 200g cups plain flour
¾ stick / 75g unsalted butter, softened
1 cup / 200g caster sugar
2 large eggs, at room temperature
3 tablespoons red food coloring
1 1/2 tablespoons unsweetened cocoa
1 teaspoons vanilla extract
½ teaspoons salt
¾ cup / 170ml buttermilk
¾ tsp red wine vinegar
¾ teaspoons baking soda
Icing / Frosting
200g / 8oz cream cheese,
¾ stick / 75g unsalted butter, softened and cut into small pieces
1 teaspoons vanilla extract
2 1/2 cups sifted confectioners’ sugar / icing sugar
You will need:
A muffin tray 12 holes
12 muffin cases
an electric cake beater would be handy / or large bowl and wooden spoon.
Instructions
Preheat oven to Gas 4 / 180 c
Place muffin cases in the muffin tray ready for later
To make the cakes:
Start by beating the butter and sugar together in a large bowl with an electric mixture if you have one, If not just use a wooden spoon
Keep beating until the butter has turned a paler shade and is light and fluffy looking
This will take about 5 minutes
Then add the eggs a little bit a time, making sure all the egg is incorporated before you add the next bit.
In a separate bowl, mix together the red food colouring, cocoa powder and vanilla
If it seems too thick just add a little more food colouring or water and mix into a smooth paste
Add it to your batter and beat well
Add the salt to the buttermilk and pour a 1/3 of it into the batter
Sift a 1/3 of the flour into the batter and mix in gently
Keep adding the buttermilk and flour in thirds until it is all mixed in
In a small bowl, stir together the baking soda and vinegar then add straight away to the batter Mix everything until the batter is smooth
Now you can fill up your muffin cases
Pop them in the oven for 18 – 20 minutes or until cooked
To test it they are cooked poke a thin skewer through a cake and if it comes out clean, without any gooey batter on it it’s cooked
Leave them to cool in the tin for about an hour then you can take out and leave on a wire rack to cool
To make the frosting:
Beat the butter and cream cheese together, then add the vanilla and beat well
Add the icing sugar a cup at a time and beat until smooth
You can make this icing in advance and keep it in the fridge
This will also help to firm it up
Once the cakes have cooled down completely you can frost them
For the cake in the picture I spread the icing on top then simply put a drop of red food coloring on the icing and swirled and dragged it to make it look like blood dripping. I'd suggest only if you're hosting a Vampire party though!