Red Velvet Cupcake Recipe

Directions

Cream Cheese Frosting

1. 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.

2. Beat butter until soft and creamy, about 2-3 minutes.

3. Add cream cheese and beat until combined, about 3-5 minutes.

4. Add half of the soft icing sugar mixture, salt and the vanilla extract. Beat until smooth.

5. 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

1. Preheat oven. Line your cupcake pans with cupcake papers.

2. Sift all dry ingredients directly into the mixing bowl.

3. Fit the paddle attachment on your mixer.

4. Add to the mixing bowl with the dry ingredients, the red food colouring, vanilla extract and oil.

5. Turn the mixer on low speed until combined.

6. With the mixer still on low speed, add eggs one at a time.

7. Then add buttermilk slowly to the mixture, careful not to flood the mixture whilst the mixer is still on low speed.

8. Stop the mixer and scrape down the bowl.

9. Add vinegar to batter and mix on medium speed for 10 seconds.

10. Fill cupcake papers 2/3 full and immediately place trays in the oven.

11. Bake for 21-26 minutes until skewer comes out clean.

Cupcake Construction

1. 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.

2. Garnish with sprinkles.