Red Velvet Cupcakes!
Perfect for Valentines Day.
Red Velvet isn't so popular in Australia but it's a very common cake option in the US, I fell in love with it a few years ago and have been perfecting the recipe ever since. It's a lightly flavoured Chocolate and Vanilla cake, it's sweet and very slightly tart. The 'Red Velvet' aspect comes from the texture (and colour) of the cake itself. It's a mix between a thick mudcake and a light sponge cake, it's light and heavy at the same time. It's dense but still melts in your mouth, a similar consistency to velvet. I am obsessed with Red Velvet Cake and I know you'll love it too.
It's important to not substitute ingredients in this recipe, everything has it's place to create the perfect mixture. Make sure you measure and weigh all the ingredients :)
Here's the recipe!
120 g Unsalted Butter, room temperature
300 g Caster Sugar
2 Large Eggs, lightly beaten
25 g Cocoa Powder
40 ml Red Food colouring - Liquid
1 1/2 teaspoons of Vanilla Extract
240 ml Buttermilk
300 g Plain flour
1 teaspoon Salt
1 teaspoon Bicarb Soda
3 teaspoons of White Wine Vinegar
(makes about 20 cupcakes)
Preheat the oven to 170c and line a 12-hole cupcake/muffin tin with patty cases.
Place the butter and sugar in a medium bowl and beat with an electric mixer until it's light and fluffy. Slowly add the egg and beat until everything is well mixed.
Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Make sure you scrape down the edges of the bowl so everything is mixed evenly, you'll end up with a thick red batter.
On slow speed, slowly add half the buttermilk until just mixed then add half the flour until just mixed. Repeat for the remaining milk and flour.
Bake for about 15 minutes and poke one of them with a fork, if the fork comes out clean they're done, if the fork comes out with batter on it, bake for another two minutes, then repeat the fork test.
Once they're done, let them cool on a cooling rack and prepare the frosting
300 g of Icing sugar, sifted
50 g of Unsalted butter, room temp
125-150 g of Cream Cheese, slightly softened
Put all of the ingredients in an electric mixer and beat until smooth and creamy on medium-high speed, this takes about 3-5 minutes. When the cupcakes are cold, pipe the cream cheese frosting on top or you can use a knife to spread the icing over the cakes.