In keeping with the Christmas theme, today I’ll be sharing my take on a batch of red velvet cupcakes.
These classic cupcakes are a real crowd pleaser, they’ll always be popular. The colour is perfect to have at any dining or snacking situation – who doesn’t like a red velvet?
Although not the most festive recipe, they’ll stand out on the table and are perfect for sharing with friends and family – t’is the season and all!
Anyway, lets get started, shall we?
210ml whole milk.
30ml white vinegar.
300g granulated sugar.
115ml oil (flavourless and colourless)
10g cocoa powder.
2 tsp vanilla extract.
Red food colouring.
1 tsp bicarbonate of soda.
300g self raising flour.
250g butter, room temperature.
250g icing sugar.
125g cream cheese, chilled.
Christmas sprinkles (optional).
Before you get started on any part of the recipe, you’ll be best to start by doing some prep. I like to start by weighing up all of my ingredients, lining a muffin pan with liners, preheating the oven to 180c/350f and get any equipment you may need such as mixing bowls and a mixer.
To start on the cake, make the buttermilk alternative. If you have easy access to buttermilk, then you’ll be able to skip this stage. Take the milk and add in the vinegar, mix well and allow to sit for 5-10 minutes.
In the meanwhile, take a mixing bowl and place in the sugar, oil, egg, food colouring, vanilla extract, cocoa powder and bicarbonate of soda and mix very well until well combined – the mixture should be thickened and brightly coloured.
Now alternate between the flour and buttermilk, starting with buttermilk and end with it. It’s usually 3 additions of flour and 2 of the buttermilk.
Once all has been added, give the bowl a good scraping down, just to incorporate any bits that may not be fully worked in until later on.
Take the cake batter and divide it between the liners, filling them around 2/3 or 3/4 the way full. Then place into your preheated oven and bake for 20-22 minutes or until they are risen and when a tester inserted into the centre, it comes out clean.
Once baked, allow the cupcakes to cool fully before finishing them.
Now the next step is to make the cream cheese icing.
To start the icing, take a mixing bowl and simply add in the butter and icing sugar and mix on medium-high speed until well combined, lighter and fluffier in colour and consistency – this takes about 5-7 minutes for me personally.
Once you achieve this consistency, you can then go ahead and add cream cheese in around 2-3 additions – it should thicken up and be much more stable, pretty much ready to use straight away.
To finish the cupcakes, simply take the icing and
Place into a piping bag fitted with a nozzle of your choice and pipe on as much or as little icing as you’d like.
Finished with a dashing of Christmas sprinkles and you’re done!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.