There is nothing better than a delicious moist red velvet cupcake. I think it has something to do with the combination of the soft sweet cake with the tangy cream cheese icing…whatever it is…it is delicious!
A close friend of mine, Roelof, is a red velvet connoisseur, so when asked what cake he would like me to bake for his birthday…he obviously chose a red velvet cake. Having never made red velvet, I decided I best do a test run and make some red velvet cupcakes. They turned out incredibly well and were delicious. I sent him a tester and he gave me the thumbs up so I am taking that a compliment and running with making him a cake.
Below is a fantastic recipe for red velvet cupcakes that I took from The Hummingbird Bakery’s cookbook – Cake Days (which is fabulous and worth purchasing). I have changed it ever so slightly.
To make a cake
If you double the recipe it will make a two or four layer 8in/20cm cake. The number of layers will depend on how wide you make them. I made two layers and cut them in half with a cake slicer. Unfortunately there will be no blog post on the cake, as I didn’t really get any photos. Maybe one day I will re-make it. However, if you want to make a cake, you can contact me and I will assist where I can 🙂
Red velvet cupcakes with cream cheese icing
Ingredients
- 120 g butter
- 300 g caster sugar
- 2 large eggs
- 20 g cocoa powder
- red gel food colouring
- 1 tsp vanilla extract
- 300 g cake flour
- 1 tsp salt
- 240 ml buttermilk
- 1 tbsp white vinegar
- 1 tsp bicarbonate of soda
- 600 g icing sugar
- 250 g cream cheese (I used the woolies, low fat)
- lemon juice, to taste
Method
- Preheat your oven to 190°C and prepare your muffin tins by lining them with cupcake cups/cases
- Either with a hand mixer or a stand mixer, cream butter and sugar together until light and fluffy. Add eggs one a time, beating well after adding each egg.
- Add vanilla extract, red gel colouring and cocoa powder, mix until completely incorporated
- In a separate bowl, sift flour and salt, add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition.
- In another bowl, mix together the vinegar and bicarb together and add to the cake batter, mixing it in until it is fully incorporated.
- Spoon the batter into the paper cases, so that they are two-third full. Place in the oven and bake for 18 - 20 minutes or until the sponge bounces back when lightly pressed. Allow the cupcakes to cool completely before you ice them.
- In a stand mixer or with a hand mixer, beat the cream cheese until is it smooth, light and slightly fluffy. Add half the icing sugar and mix well. Add the other half of the icing sugar and mix until fully incorporated. Add lemon juice to taste, I like it to have quite a bite, so I added approximately 2 - 3 teaspoons.
- Ice the cupcakes by piping or using a palette knife to smooth the icing on.
Red velvet cupcakes with cream cheese icing
Red velvet cupcakes with cream cheese icing
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Your cupcakes looks so delicious. Thanks for linking to my White Velvet Cupcakes
Thanks and it’s a pleasure…love the idea of white velvet…will have to try it 🙂