Red Velvet Cupcakes

Red velvet cupcake pic

Red Velvet is a bit of a craze at the moment. It’s all about the icing for me. The cream cheese element is just too good! Here’s a great recipe that I have used often.

1 ½ Cups sugar

1/2 Cup butter

2 eggs (room temp)

2 1/3 cups cake flour

2 Tbsp cocoa

1 tsp baking soda (bicarb)

1 tsp baking powder

½ tsp salt

2 Tbsp red food colouring

1 Cup buttermilk

1 tsp vanilla extract

1 tsp distilled white vinegar

Icing:

125g butter (room temp)

250g Philadelphia cream cheese (room temp)

480g icing sugar

1tsp vanilla extract

Method:

  1. Pre-heat the oven 180° C
  2. Beat the butter and sugar in an electric mixer for 3 mins on medium speed until light and fluffy.
  3. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing
  4. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder and salt.
  5. In another bowl whisk together the buttermilk, vinegar, vanilla extract and red food colouring.
  6. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry, wet pattern – ending with the dry ingredients
  7. Scoop into cupcake holders, about ½ to ¾ of the way fill and bake for 18 – 22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 mins of baking to ensure even baking.
  8. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 ½ dozen cupcakes

Icing:

  1. Cream the butter and the cream cheese together for about 3 minutes. Scrape down the sides and bottom to ensure even mixing.
  2. Add vanilla extract and mix.
  3. Add the icing sugar, continually tasting to get desired sweetness. Pipe onto cooled cupcakes.
  4. Decorate as desired
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