I made these cupcakes as I was hosting a McMillian Social Distancing Coffee and Cake Morning at work.
A friend of mine always asks me to make red velvet cake for them as it is there favourite. My boyfriend asked me what red velvet was and my answer well its chocolate cake with red food colouring mixed in.
These cupcakes can be quite controversial because it has such odd ingredients like white wine vinegar and buttermilk. Classic red velvet cupcakes have these ingredients in and make them perfect.
Red food colouring should be good quality for these cupcakes because you need a good deep red colour.
I love cream cheese frosting, but it always come out differently even though I use the same recipe. I used Philadelphia for these because I find cheaper cream cheese is a bit watery.
The cream cheese frosting on these cupcakes just goes well with these cupcakes.
These cupcakes went down well at the bake sale and I will be making these cupcakes again.
Red Velvet Cupcakes
- Muffin Tray
- 150 g plain flour
- 1 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 50 g butter
- 150 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 100 ml buttermilk
- 50 ml vegetable oil
- 1 tsp white wine vinegar
- 1 tbsp red food colouring
- Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4.
- Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
- Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined.
- Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix.
- Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
- Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
- Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.