Red velvet cupcakes became the craze and I could never really understand why. They were just basic cupcake batter with a bit of red food colouring added to them. . . . It’s not the cupcakes that they were all after, it was the icing!
This recipe makes the most amazing cupcakes with delicious, creamy icing! Everyone that eats them just can’t get enough! I would suggest making a double batch, you will see why soon enough 🙂
Makes: 20 Cupcakes
Red Velvet Cupcakes
- 425g Flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 1/4 tsp cocoa powder
- 1 1/2 cup vegetable oil
- 368g sugar
- 1 1/4 cup buttermilk
- 3 eggs
- 3 tblsp red food colouring
- 1 1/4 tsp vinegar
- 1 1/4 vanilla essence
- 1/8 cup water
Cream Cheese Icing
- 680 grams cream cheese
- 450g butter
- 900g icing sugar
- 1 tblsp vanilla essence
- Preheat the oven to 180° C (350° F)
- Sift dry ingredients into a bowl and set aside
- Mix oil, sugar and buttermilk until combined
- Add the eggs, food colouring, vanilla and water to the above mixture. Mix well.
- Add the dry ingredients a bit at a time. Mix until just combined, mixing too much will make the batter come out too thick.
- Line a cupcake pan with liners, scoop the batter into the liners and bake for 15 – 30 minutes (depending on your oven).
- Stick a toothpick into the cupcake, if it comes out clean they are ready. Don’t bake for too long as the cupcakes loose their bright red colour and start turning more of a browny colour.
- Place the cupcakes on a cooling rack and wait for them to cool completely before icing them.
- Whip the butter and cream cheese until creamed.
- Gradually add the icing sugar and scrape down the bowl as you go along.
- Add the vanilla essence and mix until combined
- Wait until the cupcakes have cooled before icing them.
The frosting can be stored in the fridge up to a week.
Decorate as desired.