Cupcakes and muffins, Recipes
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Red velvet cupcakes

The classic red velvet cupcakes. I’ve tried so many different recipes for this cupcake and somehow none of them were to my liking. Finally I’ve adapted one of my own cupcake recipes and tweaked it to make this delicious red velvet cupcake!

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The essential thing for red velvet cupcakes is the buttermilk. I decided to make my own buttermilk by using 100ml of full cream milk and adding 2 tablespoons of white vinegar (alternatively, you can use lemon juice too). Let the milk rest for a while and it should start to curdle. I had a little mishap this morning and made a batch without adding oil. I didn’t realise it when much later when I was eating the cupcakes thinking there is something missing. It tasted fine but the texture was like a steamed sponge cake – so weird. When I finally realised that it was oil, I made a second batch again. Oh gully!

Nutrition per cupcake

Redvelvet

Ingredients

To make the cupcakes (one batch makes 12)

  1. 120g plain flour
  2. 20g cocoa powder
  3. 3/4 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 2 large eggs
  7. 50g caster sugar
  8. 50g brown sugar
  9. 80ml vegetable oil
  10. 1 tsp vanilla essence
  11. 100ml full cream milk + 2 tbsp white vinegar
  12. 1 tbsp red food colouring

To make the cream cheese frosting

  1. 250g cream cheese
  2. 30g unsalted butter (room temperature)
  3. 40g icing sugar
  4. 1 tsp vanilla essence

Directions

Preparation time for the cupcakes: 15min
Baking time: 20-30min or when the skewer comes out clean

  1. Prepare a 12 case muffin pan
  2. Preheat the oven to 160 degrees
  3. Place the milk + vinegar, eggs, caster sugar, brown sugar, vegetable oil, vanilla essence and red food colouring into a bowl and whisk all the ingredients together until a uniform mixture is formed
  4. Sieve in the plain flour cocoa powder, bicarbonate soda, baking powder and salt into the wet ingredients
  5. Mix it well
  6. Spoon the mixture into the muffin case and place it in the oven to bake for 20-30min or when the skewer comes out clean
  7. Once done, leave it out to cool completely

To make the cream cheese frosting

  1. Whisk the butter and cream cheese at high speed until light and fluffy
  2. Add in the icing sugar and 1 tsp vanilla essence and continue to whisk until a uniform consistency is formed
  3. Using a spatula, spread the cream cheese frosting evenly over the cupcakes

There you have it! Red velvet cupcakes to go!

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