Red Velvet Cupcake Recipe
Rated 3.5 stars by 8 users
Category
Cupcakes
Servings
24
Prep Time
20 minutes
Cook Time
21-26 minutes
The Red Velvet cupcake is by far our most popular flavour. There’s something about them that’s highly
addictive. Whether it’s the vivid scarlet shade or the unique texture of the light cocoa cake paired with the tangy cream cheese frosting - this is a cupcake recipe you’ll make time and time again.
FROSTING TIPS
If cream cheese frosting becomes too soft and runny, place in the fridge for 5-10 minutes until it becomes firm enough to pipe.
Store unused frosting in an airtight container in the fridge for up to 3 days, or frozen up to 1 month. Before using, bring to room temperature and beat on low-medium speed until smooth and fluffy again.
NOTES
Makes 24 cupcakes
160°C fan-forced (FF) (low fan setting)
175°C no fan
Author:Thin Neu
Ingredients
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Butter (Room Temp) - 115g
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Cream Cheese (Room Temp) - 225g
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Soft Icing Sugar Mixture - 2-3 cups
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Milk Powder - ¼ cup
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Vanilla Extract - 1 tsp
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Salt - ½ tsp
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Cake Flour - 340g
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Cocoa - 2 tbsp
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Caster Sugar - 320g
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Bi Carb Soda - 1 + ½ tsp
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Baking Poweder - 1 tsp
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Salt - 1 tsp
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Vegetable Oil - 1 + ½ cups
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Eggs - 120g
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Buttermilk - 1 cup
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Red Food Colouring (Liquid) - 2 + ½ tbsp
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Vanilla Extract - 1 tsp
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White Vinegar - 2 tsp
Cream Cheese Frosting
Red Velvet Cupcake
Directions
Cream Cheese Frosting
Bring cheese and butter to room temperature by leaving it on the bench for 20-30 minutes. Alternatively place in microwave separately, in 10 seconds bursts, until slightly soft to touch.
Beat butter until soft and creamy, about 2-3 minutes.
Add cream cheese and beat until combined, about 3-5 minutes.
Add half of the soft icing sugar mixture, salt and the vanilla extract. Beat until smooth.
Gradually add the milk powder, then add the remaining icing sugar 1/4 cup at a time until desired consistency and sweetness is reached.
Red Velvet Cupcake
Preheat oven. Line your cupcake pans with cupcake papers.
Sift all dry ingredients directly into the mixing bowl.
Fit the paddle attachment on your mixer.
Add to the mixing bowl with the dry ingredients, the red food colouring, vanilla extract and oil.
Turn the mixer on low speed until combined.
With the mixer still on low speed, add eggs one at a time.
Then add buttermilk slowly to the mixture, careful not to flood the mixture whilst the mixer is still on low speed.
Stop the mixer and scrape down the bowl.
Add vinegar to batter and mix on medium speed for 10 seconds.
Fill cupcake papers 2/3 full and immediately place trays in the oven.
Bake for 21-26 minutes until skewer comes out clean.
Cupcake Construction
Using a French tip nozzle in a piping bag, fill with Cream Cheese Frosting and pipe a dome on the cupcake and another directly on top.
Garnish with sprinkles.