I don't know about you, but I am a big lover of baking - and cupcakes! One of my absolute favourites has to be red velvet. I love the deep colour, and the flavour is just unbeatable...and the satisfaction of serving a slice of red cake to an unsuspecting guest is quite amusing, too.
Here's my favourite red velvet cupcake recipe. Which flavour do you love?
Ingredients
60g unsalted butter. Leave this out, until its room temperature.
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring. To get that vivid red, opt for Dr Oetker - avoid natural red shades, which won't be as bright.
1/2tsp of vanilla extract
120ml buttermilk
150mg plain flour
1/2tsp bicarbonate of soda
1/2tsp salt
1 1/2tsp white wine vinegar
For the frosting:
125g cold cream cheese
300g icing sugar, sifted.
50g unsalted butter - again, leave it out until its room temperature.
Method:
Turn the oven to 170 degrees C, or gas mark 3.
Put butter and sugar into an electric mixer or bowl, and beat until the mixture is light and fluffy.
Add in the egg, and beat again until you have a well-blended mixture.
Mix together cocoa butter, red food coloring and vanilla extract in a seperate bowl. This should blend to form a thick, dark paste.
Add the two mixtures together, bit by bit, mixing well. The coloring should be even all the way through.
Pour in half of the buttermilk, and blend.
Add half of the flour, and mix again.
Add the remaining buttermilk, mix, then add the remaining flour and mix. This ensures the mixture gets plenty of air, and is well blended.
Add the salt, bicarbonate of soda and vinegar to the mixture. It should be smooth and even.
Give a final mix - just to be safe!
Spoon the mixture into cake cases. This recipe should fill about 12 cases until they are 2/3 full.
Put the cakes in the oven. The mixture usually cooks in about 25 minutes - the sponge should bounce back when pressed. Then you know they are ready.
Take the cupcakes out of the over, and place onto a wire rack to allow them to cool.
While they cool, you can begin making the topping.
Beat together the icing sugar and butter to form a smooth mixture.
Add in the cream cheese, and beat well.
Mix for around five minutes. It needs plenty of mixing, although you don't want to go crazy - stop if the mixture appears to be turning runny.
When the cupcakes are completely cool, spoon the cream cheese frosting onto the top.
Allow to set for a few minutes, and serve!
Enjoy with a yummy milkshake. Mmmm. I'm off to make some cakes!
xoxo
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