I repeat RED velvet cupcakes!
It was Tims birthday last week and I wanted to make him a birthday treat but as a surprise which is quite difficult when you live together. I knew he was going out on Monday so thought I would make something for him when I got back from work. It was also Kats birthday and I know she loves red velvet so thought I would kill 2 birds with 1 stone and make a big batch of red velvet birthday cupcakes for everyone!
You may remember my first ever post, brown velvet cupcakes, which came from me trying to make glorious red velvet cupcakes for Valentines day. They turned out to be brown but still very yummy. The Nigella recipe was lovely but it was the colour that was the problem. I took to Twitter to find out what had happened. Lots of lovely people contacted me and said that Sugarflair extra red was the colour to use for perfect red velvet cupcakes.
The colour was fantastic. It was £5.20 for a pot but I think the pot will last me a while as its quite a big pot and you only need about a teaspoon of colour for 24 cupcakes.
I rushed around to make these cupcakes before Tim got home; cleaned, dried and put away all the washing up, hid the cupcakes under the bed, lit a candle and opened all the doors to get rid of the lovely smell of freshly baked cupcakes and he walked in the door, sniffed and said “what’s smelling so nice?!” The secret was out but it did mean we got to have a cup of tea and red velvet cupcake before bed.
Red velvet cupcakes
250g plain flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
100g softened unsalted butter
200g caster sugar
1 teaspoon Sugarflair extra red food colouring
2 teaspoons vanilla extract
2 large eggs
Cream cheese frosting
500g icing sugar
125g cream cheese
125g softened unsalted butter
Preheat the oven to 170 degrees C and pop your cupcake cases into your tins.
Note: I add a few grains of rice to each tin to soak up any extra, unwanted grease that sometimes sneaks out during baking.
Mix together the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
In another bowl, cream the butter and sugar together. A stand mixer is great for this but if you don’t have one, a hand held mixer will be fine. Beat until the mixture turns pale and creamy, 3 or 4 minutes in a stand mixer. Add the food colouring and the vanilla, mix well. EEEEKKKKK look at the colour!!
Add the eggs to the gorgeously red mixer one at a time with a spoonful of the dried ingredients to stop the mixer from curdling. Using a spatula or wooden spoon, mix in the rest of the dried ingredients and finally beat in the buttermilk. Divide the batter between the 24 cases. Bake in the oven for about 20 minutes. Leave them to cool on a wire rack.
Whilst the cupcakes are cooling, make your frosting. Sieve the icing sugar into the stand mixer bowl. Add the cream cheese and butter and mix until well combined and silky smooth, about 3 minutes.
Top each cupcake using a pallet knife or teaspoon. I couldn’t decide if I liked them more plain or with a grating of chocolate so I did both .. what do you think?