Red Velvet Cupcakes2014-09-10
- Yield : 12
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
These cupcakes are striking with their brilliant red colour, perfect for Valentines.
- 4 tbsp butter, at room temperature
- 3⁄4 cup sugar
- 1 egg
- 2 1⁄2 tbsp cocoa powder
- 3 tbsp red food colouring
- 1⁄2 tsp vanilla extract
- 3⁄4 cup milk
- 1 cup + 2 tbsp cake flour
- pinch of salt
- 1⁄2 tsp bicarbonate of soda
- 11⁄2 tsp white vinegar
- Ingredients for icing: 12 tbsp butter, at room temperature
- 60g cream cheese, at room temperature
- 450g icing sugar
- 2-4 tbsp milk
- 1 tsp vanilla essence
- 1⁄2 tsp almond essence
Preheat oven to 180°C. Line a muffin tin with cupcake cases.
On medium-high speed, cream the butter and sugar until light and fluffy. Add the egg. Scrape down the bowl and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, vanilla extract and red food colouring to make a thick paste. Add to the batter and mix on medium speed until combined.
Slowly add half of the milk. Add half the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely smooth.
Divide the batter evenly between the cupcake cases and bake for about 20 minutes, or until skewer inserted into the centre of the cupcake comes out clean. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely.
Whip the butter and cream cheese for about 5 minutes. Slowly add the icing sugar until all is incorporated. Add the vanilla and almond essences and 2 tbsp of the milk, mix to combine. Add more milk if needed to make an icing that is easy to pipe or spread over cupcakes.