Red Velvet Cupcake Recipe!!

Hello Everyone...today I want to share with you one of my favourite Red Velvet Cupcake Recipes. Out of all the cupcake flavours in this world, Red Velvet is definitely one of the best cupcakes and most  popular buys in the cupcake world.  So here is the recipe for all you lovely readers who love to bake just as much as I do:-

Baking Time: 18-20 minutes

Makes: 12-24 cupcakes

(If you wish to make a 2-3 layer Red Velvet Cake in a 8inch (20cm) cake tin, all you have to do is double the cupcake recipe quantities).

Ingredients:

120g (1/2 Cup plus 2 tablespoons) - Unsalted Butter (4oz), Softened

300g (11/2Cup) - Caster Sugar (Super Fine Sugar), (101/2 oz)

2 Eggs (Large)

20g (1/5 Cup) - Cocoa Powder, (3/4oz)

40ml - Red Food Colouring, (11/2fl oz)

1 teaspoon (tsp) - Vanilla Essence (Extract)

300g (2 Cups) - Plain Flour (All Purpose Flour), (101/2oz)

1 teaspoon (tsp) - Salt

240ml Buttermilk (or substitute with Sour Cream), (81/2fl oz)

1 Tablespoon (tbsp) - White Wine Vinegar

1 Tablespoon (tbsp) - Bicarbonate of Soda (Baking Soda)

Frosting:

100g (1/2 Cup) - Unsalted Butter (31/2oz), Softened

600g (4 4/5 Cups) - Icing Sugar

250g (1 Cup) - Full Fat Cream Cheese, any Cream Cheese brand (UK - Philadelphia brand), (8oz)

(To finish as option use a 2D Wilton piping nozzle to pipe a rose and sprinkle on top finely red velvet 

crumbs for a finishing look).

Preheat the oven at 190'C (375'F), Gas Mark 5.

Prepare the Muffin Cases (Largest size of Cupcake Cases) in a Muffin/ Cupcake tin tray.

Step 1

Using a hand-held electric whisk or a freestanding electric mixer with a paddle attachment, add the Butter and Sugar together.  Mix the two until you see it go pale yellow and fluffy.  Break in the eggs one at a time, beating thoroughly after each addition of the eggs and make sure all the scrapings from side bowl is mixed.

Step 2

In a separate small bowl, stir together the cocoa powder, red food colouring and Vanilla essence (extract) to form a paste.  Add the paste to the (Butter, Sugar & Eggs) batter, mixing thoroughly until  the paste is completely combined.

Step 3

In another bowl sift together the flour and salt, then add the flour divided into two batches to the batter, alternating by add the buttermilk and mixing thoroughly after each addition.  Lastly, in a small bowl, mix the vinegar and bicarbonate of soda (Baking Soda) together by hand.  Add the mix to the cake batter, mixing it in until it is fully combined.

Step 4

Spoon the Batter or Use a jug for easy equal pouring into the paper muffin/cupcake cases, so that they are about two-thirds full.  Once the tin tray is all done, place it in the oven and bake for 18-20 minutes or until the cupcakes are a little bit bouncy when lightly pressed.  To check use a cocktail wooden stick or toothpick and poke through the centre, if ready it should be clean on the cocktail stick once taken back out.  Take the tray out and allow the cupcakes to cool and place them on a wire rack for complete cooling before you frost them.

Step 5

Using the electric whisk or freestanding mixer with the paddle attachment, mixing on a low speed, beat the butter and icing sugar together until there are no large lumps of butter remaining and the mixture is a sandy texture.  Add the Cream cheese and mix together slowly until everything is combined, then increase to a medium speed and beat the frosting until it is soft and fluffy.

Step 6

Use the 2D Wilton Piping nozzle to create your rose design.  To create the Rose, pipe the frosting starting from the centre of the cupcake and work the swirl outwards going round the cupcake. Practice makes perfect.  For any remaining cupcake, place in a food processor and blitz into fine crumbs.  Sprinkle the fine crumbs on top of the Rose design frosting as a finishing touch.

Voila!...You have made your own homemade Red Velvet Cupcakes!

   

Thank you all for reading and I hope you had fun baking! Bon Appetite!

Yours Truly

StylebyKarin x