Red Velvet Cupcake Recipe!


red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

So today is my 20th Birthday and what better way to celebrate than with my favourite cupcake of all time. Red Velvet! It’s soooo tasty and cream cheese frosting is my ultimate frosting. So here’s the recipe:

Adapted from the Hummingbird Bakery.

Ingredients:
60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar


For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold



1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the butter and the sugar in a bowl and mix together (I used a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Slowly add the egg and beat until everything is well incorporated.

3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Slowly pour in half the buttermilk.

4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again and beat until you have a smooth, even mixture. Add the bicarbonate of soda and vinegar. Beat until well mixed.

5. Spoon the mixture into 12 paper cases until two-thirds full and bake in a bun tin, in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

6. Make the frosting by beating the icing sugar and the 20g of the unsalted butter together until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

7. Top or pipe the cream cheese frosting on top of your cupcake. 

8. Shovel the cupcakes in until your ready to burst! Hey it is my birthday!

♥ 

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