These red velvet cupcakes are simply heavenly. They are so moist and light with the beautiful combination of a delicious cream cheese icing. The only recipe you will ever need and will be demolished before you can get one yourself! x x
Ingredients 2 cups (300g) of plain flour
1/4 cup (30g) of cocoa powder
1 tsp of bicarb soda
1 1/2 cups (315g) of caster sugar
1 cup of buttermilk (or substitute with 1 Tbsp of lemon juice topped up with full-fat milk to equal 1 cup)
200g unsalted butter, melted, cooled a little
2 eggs, lightly whisked
1 Tbsp of white vinegar
1 tsp of vanilla extract
1-2 Tbsp of red food colouring
2 x 250g packets of cream cheese softened (at room temperature)
2 cups (300g) of icing sugar, sifted
120g butter, at room temperature
1 tsp vanilla essence
1. Preheat oven to 170 C. Prepare muffin tins with 18 paper cases.
Sift flour, cocoa powder and bicarb soda in a large bowl. Stir through the sugar and mix well.
In a separate bowl, whisk buttermilk, eggs, vinegar, vanilla and melted butter together. Fold through red food colouring.
Make a well in the centre of the dry mixture and slowly pour in wet mixture. Gently fold together until JUST combined.
Divide mixture evenly between paper cases using a tablespoon.
Bake for 20-25 minutes until cake springs back when lightly touched or skewer comes out clean when inserted. Allow to cool in muffin tins before removing.
Meanwhile make frosting by beating together all the ingredients until well combined. Make sure you sift the icing sugar to get a smooth consistency.
Place icing in a piping bag with a star tip and decorate your COOLED cupcakes with a beautiful design or simply smooth over cake.