Red Velvet Cupcakes
12 people
00h 30
00h 20With a chocolate sponge and rich cream cheese frosting, this cupcake recipe is perfect for birthdays or special occasions. If you’re new to piping, have a look at our guide on how to use a piping bag.
Ingredients and Method
Ingredients
- For the cupcakes
- 75g unsalted butter
- 150g caster sugar
- 2 eggs
- 1 tsp red food colouring
- 1 tsp vanilla extract
- 15g cocoa powder
- 125ml buttermilk
- 175g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp white wine vinegar
- For the cream cheese butter cream
- 150g unsalted butter
- 150g icing sugar
- 300g cream cheese
- 1 tsp vanilla extract
Method
- Preheat your oven to 180°C / 150°C Fan.
- Beat the butter and sugar together in a mixing bowl until smooth. Then add in your eggs and beat the mixture until fully combined.
- In a small bowl, mix together the red food colouring and vanilla extract to form a paste. Add this to your cupcake batter and mix until the colour has fully dissolved. Then, fold in in the cocoa powder.
- Pour in half of the buttermilk and half of the flour in the mixture and beat together. Repeat this with the other half of the buttermilk and flour until smooth.
- Mix in the bicarbonate of soda, baking powder, and vinegar. Your cupcake batter is now ready.
- Spoon the mixture into the cases and bake for 20-25 minutes or until a skewer comes out clean. Once cooked, remove from the oven and leave to cool on a wire rack.
- For the cream cheese frosting, beat the butter and icing sugar together until light and fluffy. Slowly add in the cream cheese and vanilla extract and beat for about a minute until thick and smooth.
- Scoop the cream cheese butter cream into a piping bag and pipe onto the cupcakes.
