I have been asked to make red velvet cakes by clients. I shy away from these cakes because they are difficult to work with and not suited to fondant style cakes. Red velvet cupcakes on the other hand.... Ah-mazing! I love these perfect little sweet bites and am sharing my recipe with you!
Red Velvet cupcakes
2 eggs (room temperature and separated)
1 and 1/3 cups plain flour
1/4 cup cornflour
1/2 teaspoon baking powder
4 teaspoons cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter softened to room temperature
1 cup caster sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon white vinegar
liquid or gel red food colouring to desired colour.
1/2 cup buttermilk
Preheat your oven to 180 (fan forced). Or, for that perfectly domed cupcake, try 200 degrees (fan forced) for 2 minutes and then 150 degrees (fan forced for the balance of the time).
Line your cup cake tin. Beat your egg whites until soft peaks form and leave aside.
In a bowl mix together the flour, cornflour, baking powder, cocoa powder and salt. Set aside.
Beat the butter and sugar until light and fluffy. Add the oil and beat on high for 2 minutes. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Beat in the vinegar and the food colouring. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk. Do not overmix.
Fold in your whipped egg whites.
Spoon batter into cupcake liners filling 2/3 of the way. Bake for 20 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely and top with cream cheese frosting.
To find out the secrets to that perfectly domed cupcake then click here!
2 eggs (room temperature and separated)
1 and 1/3 cups plain flour
1/4 cup cornflour
1/2 teaspoon baking powder
4 teaspoons cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter softened to room temperature
1 cup caster sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon white vinegar
liquid or gel red food colouring to desired colour.
1/2 cup buttermilk
Preheat your oven to 180 (fan forced). Or, for that perfectly domed cupcake, try 200 degrees (fan forced) for 2 minutes and then 150 degrees (fan forced for the balance of the time).
Line your cup cake tin. Beat your egg whites until soft peaks form and leave aside.
In a bowl mix together the flour, cornflour, baking powder, cocoa powder and salt. Set aside.
Beat the butter and sugar until light and fluffy. Add the oil and beat on high for 2 minutes. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Beat in the vinegar and the food colouring. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk. Do not overmix.
Fold in your whipped egg whites.
Spoon batter into cupcake liners filling 2/3 of the way. Bake for 20 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely and top with cream cheese frosting.
To find out the secrets to that perfectly domed cupcake then click here!
Cream cheese frosting
1 block cream cheese (250g)
1/4 unsalted butter, softened
1/2 teaspoon pure vanilla extract
1 cups icing sugar or icing sugar mixture
Beat the cream cheese and butter in the bowl of a stand mixer at medium speed until creamy (approximately 30 seconds). Pour in the vanilla and paddle for 30 seconds. Add the icing sugar, a little at a time, and mix until smooth, approximately 1 minute after the last addition.
1 block cream cheese (250g)
1/4 unsalted butter, softened
1/2 teaspoon pure vanilla extract
1 cups icing sugar or icing sugar mixture
Beat the cream cheese and butter in the bowl of a stand mixer at medium speed until creamy (approximately 30 seconds). Pour in the vanilla and paddle for 30 seconds. Add the icing sugar, a little at a time, and mix until smooth, approximately 1 minute after the last addition.
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