Red Velvet Cupcakes

I love eating cupcakes but I don’t actually like making them and I detest icing them as my icing never seems to turn out how I want it to!

My Red Velvet cupcakes were supposed to be red however I don’t think I used enough food colouring, I would normally use beetroot but at the time of baking I didn’t have any in the house.

Cupcake Ingredients

  • 60g Butter
  • 1 Egg
  • 150g Caster Sugar
  • 10g cocoa powder
  • 20ml red food colouring
  • 1/2 tsp vanilla extract
  • 120ml buttermilk
  • 150g self raising flour

Frosting Ingredients

  • 300g Icing Sugar
  • 125g Cream Cheese
  • 50g Butter (unsalted)
  • 2 squares dark chocolate for decoration
 
To make the cupcakes:
 preheat the oven to 180C and line a 12-hole tin with cupcake paper cases (I used brown as they look better with a dark cake in my opinion).  Put the butter and the sugar in an electric mixer and beat on medium speed (4 on a kenwood chef) until well combined. Turn the mixer up to a high speed (7 on kenwood chef) and gradually add the egg and beat until well mixed, scraping down the bowl as you go.

In a small bowl combine the cocoa powder, red food colouring and vanilla extract to make a paste and add this to the butter mixture and mix in the blender until the batter is evenly coloured.

 
Turn the mixer down to a slow speed (1 on a kenwood chef) and slowly pour in half of the buttermilk. Beat until well mixed then add half of the flour and beat until everything is well incorporated.  Repeat this step until all the buttermilk and flour have been added. Scrape down the side of the bowl, then turn the speed up to medium speed (4 on a kenwood chef) and beat for a couple of minutes until you have a smooth mixture.
Spoon the mixture into the paper cases until two-thirds full, (I use a soup spoon or a small ice-cream scoop) and bake in a preheated oven for 20 minutes, or until a skewer inserted in the centre comes out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.
To make the Frosting
Beat the icing sugar and butter together in an electric mixer until the mixture comes together. Add the cream cheese and beat until thoroughly mixed. Continue beating until the frosting is light and fluffy. Refrigerate until needed.

When the cupcakes have cooled completely, you should be able to pipe the mixture on to the cupcakes, my icing was a little too firm so I used a  palette knife to spread about 2 tbsp of frosting onto each cupcake. Decorate with shaved dark chocolate and enjoy!

 

 





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