Description
These bright and soft Red Velvet Cupcakes are perfect for parties or gifts, topped with a rich cream cheese frosting.
Ingredients
- 150 g Butter or baking spread (unsalted, softened)
- 150 g Caster sugar
- 2 Eggs (large)
- 85 ml Buttermilk
- 165 g Self raising flour
- 1/2 tsp Bicarbonate of soda
- 1 1/2 tbsp Cocoa powder
- 1 tsp Vanilla extract
- 1 tsp Red food colouring (professional grade)
- 135 g Butter (unsalted, softened) for frosting
- 135 g Icing sugar
- 270 g Full fat cream cheese (I use Philadelphia)
- 1/2 tsp Vanilla extract
Instructions
- Pre-heat your oven to 160C Fan / 180C / 350F / Gas Mark 4 and line a cupcake tin with cupcake cases.
- Mix the butter and sugar together until fluffy using an electric mixer.
- Add the eggs and vanilla extract, and mix well.
- Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk, and self raising flour, mixing gently until combined.
- Divide the mixture between the cupcake cases.
- Bake for 20-25 minutes or until a skewer in the centre comes out clean.
- Cool the cupcakes on a rack completely.
- To make the cream cheese frosting, beat the butter until smooth with an electric mixer.
- Mix in the icing sugar until smooth.
- Add the cream cheese and vanilla, mixing until the frosting is thick and smooth;
- Pipe or spread the frosting on each cupcake and add sprinkles or cake crumbs as desired.
Notes
Use room temperature eggs and butter for better mixing. Do not over mix the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American