Red Velvet Cupcakes

HI guys today I will be sharing my version of Red Velvet Cupcakes

3/4 cup butter
1 cup sugar
2 eggs
1 tsp plus 2 drops of gel food colouring (if using liquid food colour use 2 1/2 tbsp)
1 1/2 tsp cocoa powder ( I used dutch process)
3/4 cup butter milk ( (I used the homemade version 3/4 tbsp of white vinegar to 3/4 cup of fresh milk)
1 1/2 cup cake flour
2 tsp vanilla but if you are using liquid food colouring decrease to 1 tsp
1 tsp white vinegar
3/4 tsp baking soda

For the Cream Cheese Frosting

250 g cream cheese
1 tsp vanilla
1/2 cup butter
3 cup icing sugar * I measured the powdered sugar unsifted after measuring I sifted it. )


In making red velvet cupcakes timing is really important so before you start prepare the tools and the oven, line the cupcake pan with cupcake liner, preheat oven at 175 Deg Celsius.

If you have store bought buttermilk thats the best one to use but if you don't I showed in my video how to prepare  a homemade version of buttermilk.

Lets begin making the cupcake

Combine cake flour, cocoa powder and salt, mix and sift set aside.

Beat the butter and gradually add the sugar (occasionally scrape the side of the bowl) and continue to beat until the butter and sugar is light and fluffy about 3-5 minutes.

Add the eggs one at a time beating in each additions then add the vanilla.

Now add the gel food colouring or liquid food colouring (Note if you are using liquid food colouring you might wanna decrease the vanilla to 1 tsp)

Now alternately add the flour mixture and buttermilk into the butter mixture . Start with the flour then buttermilk then flour. You should end up adding the flour last.  ( I added my flour in 3 additions then buttermilk in 2 additions Please see the video as a guide).

This step is really crucial in making the red velvet really velvety, combine the vinegar and baking soda give a quick mix and immediately add this to the batter.  Once the vinegar mixture is added in fold it as quickly to the batter and scoop it in the prepared cupcake pan , and bake straightaway.

Bake in a preheated oven at 175 deg C for about 20-25 minutes or until the when you insert toothpick in the middle and the toothpick comes out clean, about halfway through baking its important to rotate the pan so the cupcake will bake evenly.

Cool completely before icing.


For the cream cheese Icing  steps is pretty simple but be careful mixing the cream cheese and butter over mixing will result for your icing to be runny, always check the consistency of the icing when you are mixing.

Combine the cream cheese and butter and using an electric mixer blend it ( make sure they are ate room temperature )  scrape the side of the bowl to ensure everything is mixing well.

Gradually add the icing sugar. Add vanilla

Thats it.

Decorate your cupcake with the cream cheese icing the way you want it :D


Happy baking

Love,

My Sweet Ambitions