Velvety soft and moist Red Velvet Cupcakes with lusciously sweet and subtly tangy cream cheese frosting. This cupcake is sure to turn you into a red velvet fan!
I am a red velvet snob. It is my favourite cupcake flavour and so I feel that I have the right to be picky as I know exactly how the perfect red velvet cupcake should taste like. Here in the UK, red velvet is not as big as in the US but it is starting to become popular, but a lot of the red velvet cupcakes available are completely wrong and don’t capture the beauty of these rubies of the cupcake world, and are enough to put people off red velvet as a lot of people just assume that they are basically chocolate cupcakes with a whole load of red dye.
Oh, how wrong an assumption that is! Red velvet cupcakes are beautifully soft and moist due to the oil and buttercream in them which gives it a velvety crumb and they have just the slightest hint of cocoa which is perfectly complimented with a sweet and slightly tangy cream cheese frosting.
If you have never tasted red velvet cupcakes before or were put off by the dye or by a bad tasting red velvet cupcake, you really need to try this recipe as one bite and you will understand why red velvet cupcakes are in a league of their own.
RED VELVET CUPCAKES
Velvety soft and moist red velvet cupcakes with lusciously sweet and subtly tangy cream cheese frosting. This cupcake is sure to turn you into a red velvet fan!
- 1 ½ cups (185g) plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 1 ¼ cups (250g) granulated sugar
- ½ cup (115g) butter, melted
- ½ cup (120ml) vegetable oil
- 2 eggs
- ½ tbsp cider vinegar
- 1 tsp vanilla paste
- ¾ cups (175ml) buttermilk
- 1 tsp red food colour paste (I use sugarflair colour pastes)
- Cream Cheese Frosting:
- 1/3 cup (70g) butter
- 2 1/3 cups (290g) icing sugar
- 1 tsp vanilla paste
- ½ cup (115g) cream cheese, cold from the fridge
- ½ tsp lemon juice
- Step 1 Preheat oven to 160°C (325°F). Line a cupcake baking tray with cupcake cases.
- Step 2 In a large bowl, whisk together the flour, baking soda, salt, and cocoa. Put aside.
- Step 3 Beat together the sugar, melted butter and oil until smooth, about 3 minutes in a stand mixer.
- Step 4 Add the eggs one at a time and mix well after each addition.
- Step 5 Add vinegar and the vanilla.
- Step 6 Add half of the flour mixture and mix well, then add half of the buttermilk mixing thoroughly again.
- Step 7 Add the rest of the dry ingredients and blend together, then add the rest of the buttermilk, mixing till everything is combined.
- Step 8 Add the food colour, stir. Mixture should be a bright red shade. Depending on the brand and type of colour you will need to keep adding until you get the desired shade. (I use sugarflair colour pastes and need approximately 1 tsp, pastes are generally stronger then liquid food colours and if you are using liquid food colour you will need a lot more to get the desired red shade)
- Step 9 Pour the batter into the prepared cases, filling them approximately ¾ full.
- Step 10 Bake the cupcakes for 25-30minutes.
- Step 11 Make the cream cheese frosting: Beat butter till creamy.
- Step 12 Add sugar and vanilla. Mix on medium-slow speed until it comes together and is well mixed.
- Step 13 Add the cream cheese and beat on medium until incorporated.
- Step 14 Add lemon juice. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
- Step 15 When cupcakes are cool, frost the cupcakes with the cream cheese frosting.
- Step 16 Enjoy x