I have tried the simpler version of this recipe but it wasn’t nearly as good. If you want to become a red velvet cupcake addict I strongly suggest you try these. Also, as I was making them I started to think what an awesome Christmas dessert they would be. I’m a little slow on the uptake like that.
{Recipe adapted from here}
The best thing about cupcakes? Other than their general deliciousness is you don’t have to worry about getting them out of the cake tin at the end. Cupcake liners! So to start off with pre-heat your oven to 175 or 160 if you have a fan-forced oven and put all of your liners in to your cupcake tin. I have two cupcake tins. One has slightly bigger cupcakes than the other. I find using the smaller cupcakes yields a higher, better looking cupcake. But you may only have one cupcake tin in which case this kind of nit-picky decision making isn’t your concern.
Beat 60 grams of butter for about 1-2 minutes and then add 3/4 cup of white sugar and beat for 2-3 minutes until light and fluffy. Add in one large egg and 1/2 teaspoon of vanilla extract and beat until incorporated.
Sift together one and a quarter cups of plain flour, a quarter teaspoon of baking powder, a quarter teaspoon of salt and a tablespoon of cocoa. I always make sure that I don’t add the salt right on top of the baking powder as salt kills the rising agent. I know this is the case with baking soda anyway, so I’ve always assumed it’s the same with baking powder. It could be a pointless supersitition though.
In a separate container whisk together 1/2 a cup of buttermilk with two tablespoons of red food colouring. I use more food colouring than the original recipe calls for because the first time I didn’t the result wasn’t quite as red as I would have liked.
Mixing on a low speed add half the dry mix to teh butter and sugar, then add the buttermilk mixture, then add the rest of the dry mix.
In a small cup combine 1/2 teaspoon of white vinegar and 1/2 teaspoon of baking soda until it fizzes and then working quickly fold it into your batter.
Now you are ready to add the mix into your cupcake tins and into the oven. Bake for 18-23 minutes depending on your oven.
Now for the icing. I’m what you call a cream cheese icing evangelist. It doesn’t matter what the dessert is, most of the time I think it can be improved with creem cheese icing. And most of the time I would be content to eat it straight. You can make it any flavour you want. In this case it’s vanilla but chocolate cream cheese icing is damn fine too.
I use 250g of cream cheese and beat until soft (it helps if it’s at room temperature. If it’s not separate it out so that it warms up more quickly). Then add a 1/2 teaspoon of vanilla extract and a 1/2 cup of icing sugar until smooth. Then add in the cream. The original recipe called for cold heavy whipping cream but I don’t know what that is, so I used double cream – about 2/3 of a cup. Just mix it in until it’s all combined.
Once the cupcakes have completely cooled they are ready to ice.
And eat. So good.
















