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)
- Preheat your oven to 190 degrees celsius and line muffin tins with cupcake or muffin cases.
- 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.
- 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.
- 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.
- Lastly, in another bowl, mix together the vinegar and bicarbonate of soda and add to the cake batter, mixing until it is fully incorporated.
- 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.
- 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.
- Cover all of the cupcakes with frosting and add red sprinkles (optional).
- Sit back and enjoy your freshly made red velvet cupcakes.
photo credit – https://commons.wikimedia.org/wiki/File:Red_velvet_cupcake.jpg