The Red Velvet Cupcake

The Red Velvet has a somewhat tangy, chocolate flavour. It's absolutely yummy, and goes perfectly with vanilla cream cheese frosting!

This is definitely one of my staple cupcake recipes, because it's a favourite amongst both adults and people my age.
Source

Ingredients

60g unsalted butter, softened

150g sugar

1 egg

10g cocoa powder

20ml red food colouring

little bit of vanilla

120ml buttermilk

150g plain flour

pinch of salt

1/2 teaspoon of bicarb

1 and a half teaspoons of white wine vinegar

Method

Pre heat the oven to 170C (conventional), and line a muffin tray with 12 paper cases.

Grab the hand mixer, and beat the butter and sugar together until light and fluffy. Next, add in the egg and keep beating on low speed.

In a small bowl, combine the vanilla, cocoa, and red food colouring to form a paste, and add this into the batter.

Still beating on slow speed, add in the buttermilk and flour, alternating between the two.

Add in the salt, bicarb and vinegar, and beat on medium speed for another couple of minutes.

Now, spoon the mixture into the cupcake cases and bake in the oven for 20-25 minutes, or until a knife/skewer inserted into the centre comes out clean. 

Once out the oven, leave them too cool, and get started on the frosting.

FROSTING

50g butter, softened

125g cream cheese, soft

300g icing sugar

little bit of vanilla

With the hand mixer, beat the butter and cheese together, and slowly add in the icing sugar and vanilla. 

Either pipe or spread over the cupcakes. My method of choice is to pipe.

Also, save one of the cupcakes (preferably one that's gone a little skewed whilst cooking - there's always one!!!) and grate it into crumbs. Use these crumbs to sprinkle on top of the frosted cupcakes - it just adds a lovely touch to them!

 A few I made a while back..

Duo-toned frosting! Yeyyy!!

J xx