Luxury Red Velvet Cupcakes

red-velevt

photo credit – https://www.flickr.com/photos/seelensturm/4647409169

Red Velvet has always been one of my favourite cakes (Especially when you buy them fresh from a bakery or when they are just out of the oven!) The recipe I use was given to me by one of my friends and I swear by it. So let’s get started.

What you will need to make these amazing cupcakes. These ingredients normally make between twelve and sixteen cupcakes.

For the Sponge

  • 120 g softened unsalted butter
  • 300 g caster sugar
  • 2 large eggs
  • 20 g cocoa powder
  • 40 ml red food colouring ( Dr Oetker )
  • 1 teaspoon vanilla essence
  • 300 g plain flour
  • 1 teaspoon salt
  • 240 ml buttermilk
  • 1 tablespoon white wine vinegar
  • 1 teaspoon bicarbonate of soda

For the Frosting

  • 100 g softened unsalted butter
  • 600 g icing sugar
  • 250 g full fat cream cheese (Philadelphia is best)

Method

  1. Preheat your oven to 190 degrees celsius and line muffin tins with cupcake or muffin cases.
  2. Using a handheld electric whisk or a freestanding mixer with the paddle attachment, cream together the butter and sugar until it looks pale and fluffy. Break in the eggs one at a time, beating thoroughly after each egg has been added and mixing in scrapings from the sides of the bowl.
  3. In a separate small bowl stir together the cocoa powder, red food colouring and vanilla essence to form a paste. Add the paste to the batter until the paste is completely incorporated.
  4. Sift together the flour and the salt in another bowl, then add the flour to the batter in two batches, altering with the buttermilk and mixing thoroughly after each addition.
  5. Lastly, in another bowl, mix together the vinegar and bicarbonate of soda and add to the cake batter, mixing until it is fully incorporated.
  6. Spoon the batter into paper cases, so that they are two-thirds full. Place in the oven and bake for 18-20 minutes or until the sponge bounces back when lightly pressed. Allow cakes to cool fully before frosting them.
  7. Using an electric whisk on a low-speed beat the butter and icing sugar together until no large lumps remain and the mixture is a sandy texture. Add the cream cheese and mix together slowly, then increase the speed to medium and beat the frosting until light and fluffy.
  8. Cover all of the cupcakes with frosting and add red sprinkles (optional).
  9. Sit back and enjoy your freshly made red velvet cupcakes.

photo credit – https://commons.wikimedia.org/wiki/File:Red_velvet_cupcake.jpg

 

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Published by

scougallrecipes

Hello, my name is Nicola Scougall and I am currently studying Media and Communications at Glasgow Caledonian University. One of my hobbies is baking and making food. This blog will be recipes for some of my favourite things to make. I hope you try them out and enjoy them.

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