Red Velvet Cupcakes

I cannot believe it has been 3 months since my last blog post! Glad to be back and sharing my favourite Red Velvet Cupcake recipe, just in time for Valentine’s day

I have messed around with a few recipes for a while now and this is one I’m happy with. I also use the same recipe for large cakes. It is adapted from Magnolia Bakery’s recipe

Red Velvet Cupcakes

Ingredients (makes 18 cupcakes)

120g unsalted butter at room temperature

300g caster sugar

2 large eggs

1 level teaspoon Sugarflair red extra (or other red paste food colouring)

5 teaspoons water

1 level tablespoon cocoa powder (about 7g)

1 teaspoon vanilla extract

300g plain flour

1 level teaspoon salt

220ml buttermilk

1 teaspoon bicarbonate of soda

1 teaspoon cider vinegar

 

Method

 

  • Preheat oven to 160°C Fan/ 180°C Conventional
  • Sift flour together with salt and set aside
  • Cream butter and sugar until light and fluffy. Add eggs one at a time, mix well
  • In a small bowl, mix together red food colouring, water, vanilla extract and cocoa powder into a smooth paste. Add to butter mixture and mix well, scraping the sides of the bowl if needed so colour is evenly distributed
  • Turn mixer down to low and add about a third of the flour, then half the buttermilk, followed by another third of the flour, then the rest of the buttermilk and flour. Mix well (but do not overbeat)
  • In a small bowl mix together vinegar and soda then pour into batter. Mix well and divide into prepared muffin pans
  • Bake for around 25 minutes/ until skewer comes out clean

Have a Happy Valentine’s day and happy baking!

 

 

 

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