Anyone fed up with the colour red yet? I thought I would be, but when it comes to baking, the colour red means Red Velvet Cupcakes, and you can never be fed up with those.
I was going to bake these a few months ago as they are my all time favourite, however the distinct red and white colour scheme makes them perfect for Valentine’s Day. What makes them even more special is their buttery flavour and moist texture. The secret is Buttermilk. This really is a must when it comes to Red Velvet, you simply cannot make them without it. The tangy and creamy flavour adds so much to the sponge, plus it also helps to deactivate the baking powder. The other secret is vinegar as this helps makes the red even redder.
They are deceivingly easy to make and while the red velvet sponge is rather impressive on its own, it’s the smooth, tangy and sweet cream cheese frosting which sets these apart from all others.
Happy Valentine’s Day Red Velvet lovers, these are for you.
Prep time: 30 minutes
Baking time: 20 minutes
For the cupcakes
250g plain flour
2 tbsp coco powder
2 tsp baking powder
½ tsp bicarbonate of soda
100g soft unsalted butter
200g caster sugar
½ tsp red paste food colouring
2 tsp vanilla extract
2 large eggs
1 tsp cider vinegar
Cream cheese frosting;
500g icing sugar
125g cream cheese
125g soft unsalted butter
1 tsp cider vinegar
Red sugar to decorate
Preheat the oven to 170 degrees and line two cupcake tins with paper cases
Combine flour, coco powder, baking powder and bicarbonate of soda in a bowl
In a separate bowl, cream the butter and sugar together until light and fluffy. Once you have a soft mixture add the food colouring and vanilla and beat well. Prepare for a very vibrant mixture.
While it’s still beating add a spoon of the dry ingredients, then one egg, followed by another spoon of the dry ingredients and the other egg. Add the remaining dry ingredients and combine.
Finally add the buttermilk and cider vinegar until you have a gorgeous silky batter. Divide the batter between the 24 cases and bake for about 20 minutes.
Leave them to cool on a wire rack until completely cold before icing.
For the frosting, put the icing sugar, butter and cream cheese into a processor and blitz. Add the cider vinegar and mix again until creamy and smooth.
Fill a piping bag with the frosting and ice each cupcake generously.
For the red sugar, take two tablespoons of caster sugar and a little red food colouring and mix together. Sprinkle over the cupcakes and leave to set.