This recipe took me a few attempts before I perfected it. Red velvet cupcakes are the showstopper of cupcakes perfectly soft brightly coloured cupcakes with a beautiful cream cheese frosting.
Tip: it is key to follow the steps one by one to make sure you keep the deep red colouring. It is also worth investing in some stronger food colouring. I tend to use Wilton’s gel paste food colouring which gives me really good results.
Ingredients
For the cupcakes:
- 75g unsalted butter, softened
- 150g caster sugar
- 2 medium eggs
- 175g plain flour
- 15g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 125ml buttermilk
- 1 tsp vanilla extract
- 1/2 tsp cider vinegar
- 2 tsp red food colouring gel paste (I used Wilton’s “no taste red” gel paste)
For the cream cheese frosting:
- 75g unsalted butter, softened
- 150g icing sugar
- 3 tbsp double cream
- 180g full-fat cream cheese
For the decoration:
- Gold sprinkles
Step 1 – preparation
Preheat your oven to 170ºC (fan oven 150ºC).
Line 12 cupcake tin holes with cupcake cases.
Step 2 – prepare the cupcakes
Beat the butter with the sugar until light and fluffy in a large bowl.
Gradually beat in the eggs a little at a time (to avoid curdling).
Add the red food colouring and the vanilla extract until well incorporated and you have a bright red mixture.
Add the cocoa powder and beat on a low speed.
Continue by adding the buttermilk and flour in two batches, beating the mixture after each addition.
Finally beat in the baking powder, bicarbonate of soda and cider vinegar until well incorporated.
Divide the cupcake mixture evenly between the 12 cases.
Step 3 – bake
Bake the cupcakes for around 20 minutes until fully baked.
Leave to cool fully on a cooling rack.
Step 4 – prepare the buttercream
Beat the butter with an electric mixer for a few minutes until pale in a large bowl.
Gradually beat in the icing sugar a little at a time until well combined.
Add the double cream and cream cheese and continue to beat for about 5 minutes.
Step 5 – decorate and enjoy
Decorate the cupcakes with the cream cheese frosting. I created a rosette pattern using Wilton’s 1M nozzle.
Finish by topping the cupcakes with sprinkles.
Enjoy!
Prosecco & Cake 