Red Velvet Cupcakes

 
 
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Makes 12 Cupcakes/Muffins

Ingredients

cake

85g Butter or Stork

105g Golden Caster or White Caster Sugar

1/2tsp Red Food Colouring Paste (e.g Sugarflair, Wilton)

1 Large Egg

95ml Buttermilk

1 tsp Vanilla Extract

1/2 tsp White Wine Vinegar or Lemon Juice

95g Self-Raising Flour

1/2 tsp Baking Soda (Bicarbonate of Soda)

10g Cocoa Powder

frosting

125g Butter (room temperature)

200g Cream Cheese (from fridge)

700g Icing Sugar

1.5tsp Vanilla Extract/Paste

Method

cake

  1. Preheat the oven to Gas Mark 4/160 C Fan/180 C

  2. Beat together the butter, sugar, vanilla extract and red food colouring in a bowl until light and fluffy. This should take 4 to 6 minutes if you’re using a stand or hand-mixer.

  3. In a separate large bowl or jug, whisk together the eggs, buttermilk and vinegar until just combined.

  4. Add the egg mixture to the butter-sugar mixture in two batches mixing well after each addition. The mixture should look like tubby custard (pale pink) in colour and very curdled but that is okay.

  5. Sift together the flour, cocoa powder and baking soda. Add the dry ingredients to the main mixture in two batches, folding the mixture after each addition to ensure the dry ingredients are well incorporated.

  6. Split the cake batter across your cupcake tins and pop into the oven. The cupcakes should take 18-30 mins dependent on your oven

    You can tell when your cake is fully baked if you pop a knife or skewer through the centre and it comes out clear. Alternatively I use The Pillow Test which slightly more subjective; press lightly on the centre of the cake or cupcake and if it raises back up (like a pillow) the cake is ready. If it stays imprinted, leave it in for another five minutes and check again.

Frosting

  1. Whip the room temp butter, and vanilla extract until light & soft.

  2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t overmix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes.

  3. Add the icing sugar to the mixture in 2 batches, mixing well in between each addition. Mix again until pale & fluffy, about  5-8 minutes.

Have a bake and let me know what you think on Instagram @OsiBakes

 
Valentine Day Cupcakes, Valentine Baking
Dessert, Cake
Cake, American
Servings: 12
Author: OsiBakes
   Rating:
Red Velvet Cupcakes

Red Velvet Cupcakes

Moist red velvet cupcakes topped with a fluffy vanilla cream cheese frosting
Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M

Ingredients

Cupcake
  • 85g Butter or Stork
  • 105g Golden Caster Sugar or White Caster Sugar
  • 1/2tsp Red Food Colouring Paste (e.g Sugarflair, Wilton)
  • 1 Large Egg
  • 95ml Buttermilk
  • 1 tsp Vanilla Extract
  • 1/2 tsp White Wine Vinegar
  • 95g Self-Raising Flour
  • 1/2 tsp Baking Soda
  • 10g Cocoa Powder
Cream Cheese Frosting
  • 125g Butter (room temperature)
  • 200g Cream Cheese (from fridge)
  • 700g Icing Sugar
  • 1.5tsp Vanilla Extract/Paste

Instructions

Cupcakes
  1. Preheat the oven to Gas Mark 4/160 C Fan/180 C
  2. Beat together the butter, sugar, vanilla extract and red food colouring in a bowl until light and fluffy. This should take 4 to 6 minutes if you’re using a stand or hand-mixer.
  3. In a separate large bowl or jug, whisk together the eggs, buttermilk and vinegar until just combined.
  4. Add the egg mixture to the butter-sugar mixture in two batches mixing well after each addition. The mixture should look like tubby custard (pale pink) in colour and very curdled but that is okay.
  5. Sift together the flour, cocoa powder and baking soda. Add the dry ingredients to the main mixture in two batches, folding the mixture after each addition to ensure the dry ingredients are well incorporated.
  6. Split the cake batter across your cupcake tins and pop into the oven. The cupcakes should take 18-30 mins dependent on your oven
  7. You can tell when your cake is fully baked if you pop a knife or skewer through the centre and it comes out clear. Alternatively I use The Pillow Test which slightly more subjective; press lightly on the centre of the cake or cupcake and if it raises back up (like a pillow) the cake is ready. If it stays imprinted, leave it in for another five minutes and check again.
Frosting
  1. Whip the room temp butter, and vanilla extract until light & soft.
  2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t overmix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes.
  3. Add the icing sugar to the mixture in 2 batches, mixing well in between each addition. Mix again until pale & fluffy, about 5-8 minutes.
  4. Pipe your frosting onto your cupcakes and enjoy!

Notes:

Bring out all your ingredients to room temperature before you bake (unless stated otherwise). It helps the ingredients to combine better!

Calories

342

Fat (g)

6.97

Sat. Fat (g)

3.28

Carbs (g)

66.06

Fiber (g)

0.79

Net carbs

65.26

Sugar (g)

52.67

Protein (g)

4.03

Sodium (mg)

329.06

Cholesterol (g)

46.67
https://www.osibakes.com/recipes/red-velvet-cupcake
Tag @OsiBakes on instagram and hashtag #OsiBakes
 
Layer CakesOsiBakesRed Velvet, Cake, ChocolateComment