Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Yield: 12 servings
Cuisine: British
Ingredients: 120 g Unsalted butter (soft); 300 g Caster sugar; 2 Eggs (large); 20 g Cocoa powder; approx. 15ml Red food colouring (Waitrose, about half a bottle); 1 tsp Vanilla extract; 240 ml Buttermilk; 300 g Plain flour; 1 tsp Fine sea salt; 1 tsp Bicarbonate of soda; 3 tsp White vinegar (or red wine vinegar); 100 g Unsalted butter (soft) for frosting; 600 g Icing sugar; 250 g Full-fat soft cheese (chilled)

Julia @cook_115333753

United Kingdom

Valentine surprise for friends, I still have learning to do using pipe and frosting 😅😂

Julia @cook_115333753

United Kingdom

Valentine surprise for friends, I still have learning to do using pipe and frosting 😅😂

Saved

Ingredients

12 servings

120 gUnsalted butter (soft)
300 gCaster sugar
2Eggs (large)
20 gCocoa powder
approx. 15ml Red food colouring (Waitrose, about half a bottle)
1 tspVanilla extract
240 mlButtermilk
300 gPlain flour
1 tspFine sea salt
1 tspBicarbonate of soda
3 tspWhite vinegar (or red wine vinegar)
100 gUnsalted butter (soft) for frosting
600 gIcing sugar
250 gFull-fat soft cheese (chilled)

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Steps

1

Preheat oven to 180°C (fan 160°C). Line 16 cupcake cases in trays.
2

Beat butter and sugar until light and fluffy.
3

Add eggs one at a time, beating well.
4

Mix cocoa, food colouring, 3 tbsp water, and vanilla to make a paste. Add to batter.
5

Add half the buttermilk, then half the flour. Repeat with remaining buttermilk and flour.
6

Add salt, bicarbonate of soda, and vinegar. Mix well.
7

Divide batter into cases. Bake 20–25 min until a skewer comes out clean.
8

Cool in tray 15 min, then on a rack.
9

For frosting: Beat butter and icing sugar until sandy. Add soft cheese, beat until fluffy.
10

Pipe or spread frosting on cooled cupcakes. Decorate as desired.