Red Velvet Cupcakes

Someone tell me why it’s so hard to master the red velvet recipe? After two failed attempts, I have successfully made a moist and delicious batch of red velvet cupcakes. It has enough cocoa to taste, and doesn’t need the insane amount of butter that other recipes use.  Like most amazing recipes, it takes a little bit of more love but it’s definitely worth it.

Here is my recipe to share.  Enjoy 🙂

Red Velvet Cake Ingredients

2½ cups plain flour, sifted

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

60 mL red food colouring (I used a fulll bottle of Wilton’s No-Taste Red)

120 g unsalted butter, at room temperature

1½ cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Cream cheese icing Ingredients

450 g cream cheese, softened

120 g unsalted butter, softened

1 teaspoon vanilla extract

2½ cups icing sugar, sifted

Pinch of salt

Directions:

Preheat oven to 180 C. Butter and flour two 23 cm round cake pans, or three 20 cm round cake pans.

Sift together the flour, baking powder and salt into a medium bowl. Set aside.

In a small bowl, mix food colouring and cocoa powder to form a thin, smooth paste.Set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.

Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl frequently with a spatula.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk.

Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine.

Working quickly, divide batter evenly between the cake pans and bake at 180°C for 25-30 minutes, or until a skewer inserted into the centre comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before icing.

Icing: With an electric mixer, blend together cream cheese and butter until smooth.

Reduce speed to low, and blend in icing sugar, salt and vanilla extract.  Increase speed to high, and beat until light and fluffy.

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