Red Velvet cupcakes have always been my favourite, personally. To bake and also to eat. One thing about red velvet cupcakes that amuse me is if you bake them too long or whisk the batter too much or if you use the wrong icing recipe it just ruins the whole cake in general. Which is why sometimes when I go to cafes and I see red velvet cakes/cupcakes I feel super super reluctant to try them.
Why not make your own! I've improved my recipe over the past year now and I'm pretty happy with it at the moment.
Red Velvet Cupcakes
50g butter
150g castor sugar
1 egg
1 tsp vanilla essence
125g flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
1/2 cup buttermilk
***If you don't have buttermilk, use whole milk and add 1 tsp of vinegar and do this beforehand***
1 tsp red food colouring
1/2 tsp vinegar
1/2 tsp baking soda
- Sift the flour, baking powder, salt and cocoa powder in a separate bowl. Set aside.
- Cream the butter and sugar until well combined and fluffy.
- Add the egg and vanilla essence. Whisk until combined.
- Add the red food colouring into your buttermilk.
- Add the flour into the mixture. Then the milk. Flour. Milk. And end with flour. (nomsayin?)
- add the vinegar and baking soda mixture and whisk.
- Remember: Don't whisk the mixture too much or else your cupcakes will be dense as heck
- Bake for 15 minutes in a 160 DegreesC preheated oven.
Cream Cheese Frosting
50g butter
1 cup icing sugar
250g cream cheese
1 tsp vanilla essence
2 tsp milk
- Cream the butter and icing sugar until white and fluffy and well combined. Make sure it is pale because butter as we all know it is yellow so you don't want your frosting to be super yellow
- Add slabs of the cream cheese and whisk until there are no cheese lumps.
- Add the vanilla and milk
- DONE
Don't think too much about baking them. If you follow the steps properly you're sure to succeed. Remember with baking there are no shortcuts.
Bonne chance!
Peace out bamboozle
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