I have a friend whose mum’s specialty is red velvet cake. It is moist and not too sweet, while the cream cheese icing gives it a little tang which makes me want to lick it from my fingers. Yum. This began my obsession and I have since always kept an eye out for great recipes. This recipe is for red velvet cupcakes. It isn’t too complicated and has its roots in the recipe of the ultimate baker – Martha Stewart.
Ingredients for red velvet cupcakes
Makes about 18 cupcakes
- 1 1/2 cups caster sugar
- 100g butter
- 2 eggs
- 2 1/4 cups cake flour
- 2 Tbs cocoa
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 Tbs red food colouring
- 1 tsp vanilla extract
- 1 tsp white vinegar
How to make red velvet cupcakes
Preheat oven to 180°C. Line muffin trays with silicone or paper cupcake holders. In a medium bowl beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat each one in fully. In another bowl, sift together all the remaining dry ingredients – flour, cocoa, salt, bicarb and baking powder. In a third large bowl, whisk together the remaining wet ingredients – buttermilk, vanilla, vinegar and food colouring. Use the wet ingredients bowl as the main mixing bowl. Add small amount of the flour mixture and butter mixture alternately, beating well after each addition. You should start and end with the flour mixture (I’m not sure if it’s makes a difference, but it worked, so I’m sticking to my story). Fill the cupcake holders, Bake for 18-20 minutes. A skewer should come out clean. Allow the cupcakes to cool before icing.
And now for the best part … the icing!
- 100g butter
- 2 cups icing sugar
- 250g cream cheese (make sure it’s not the silly low fat version – I have made this mistake and it is not solid enough)
Beat together and smother your delightful red cupcakes in the creamy goodness.
