Red velvet cupcake recipes
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ sugar
- 1tsp baking soda
- 1tsp salt
- 1tsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 Large eggs, at room temperature
- 2tbsp red food colouring
- 1tsp white distilled vinegar
- 1tsp Vanilla Extract
Method
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- For the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
- Garnish with chopped pecans and a fresh raspberry or strawberry.
Ingredients
- FOR THE CAKE
- 1 egg
- 125g caster sugar
- 125g butter
- 10g cocoa powder
- 150g self raising flour
- 1 tsp vanilla
- ½ tsp bicarbonate soda
- 1 tablespoon red food colouring
- FOR THE ICING
- 100g cream cheese
- 20g butter
- 250g icing sugar
Method
- Preheat oven to 160C
- 1. Put all the ingredients into an kitchen mixer and mix on slow until it is smooth and there are no lumps
- 2. Spoon the mixture into 12 cupcake cases
- 3. bake for 20 mins
- 4. Leave on a grid to coll
- To make the icing
- Mix the butter with the cream cheese first.
- Then gradually add in the (sifted)icing sugar mix until completely lumpless
- Pipe onto the cupcakes when cupcakes are cold and sprinkle some drinking chocolate powder or if you have it some red sprinkle cupcake dust on top
Ingredients
- 3 eggs
- ¾ cup Butter
- 3 cups all purpose flour
- 2 tsp unsweetened cocoa powder
- 2 ¼ cups sugar
- 1 ½ tsp Vanilla Extract
- 2 Tbsp red food colouring
- 1 ½ cups buttermilk
- 1 ½ tsp baking soda
- 1 ½ tsp White Vinegar
- 1 recipe Buttercream frosting (below)
Method
- Let eggs and butter stand 30 minutes. Preheat oven to 350f. In medium bowl combine flour,cocoa powder, and 3/4 tsp salt, set aside.
- In large mixing bowl beat butter on medium high 30 seconds. Add sugar and vanilla extract, beat til combined.
- One at a time, add eggs, beat on medium after each. Beat in food coloring on low. Alternately add flour mixture and buttermilk. Beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter, beat just until combined.
- Bake batter in 2 1/2 inch cupcake pans 15- 17 minutes.
- BUTTER FROSTING: In meduium bowl mix 1 8oz. Creamcheese and 1 package of powder sugar. 1 teaspoon vanilla flavor.
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