Red Velvet…so hot right now! First time I saw it I asked my friend Katie “What is it?” She tried so hard to explain it to me at the hipster café in Brunswick where we were lunching. I just couldn’t get it. It’s red…if it’s not raspberry then what flavour could it be? I don’t care about the details anymore. After trying it, I found out for myself that the flavour is DELICIOUS!
This recipe will make 12 cupcakes. Or it will make a 20 cm cake…or if you double the recipe it will a make 2 layer cake. Makes a pretty special celebration cake, just like I made for Karen’s 60th!
Preheat oven to 180°C
60g unsalted butter
150g caster sugar
1 large egg, lightly beaten
10g cocoa powder
20ml red food colouring
1/2 tsp vanilla extract
150g plain flour
1/2 tsp salt
1/2 tsp bicarb soda
1.5 tsp white vinegar
Cream Cheese Icing
150g cream cheese
50g cream, lightly whipped
2 tbsp pure icing sugar, sifted
In a mixer cream butter and sugar until light and fluffy. Slowly beat in egg until well combined. In a small bowl, mix cocoa, food colouring and vanilla to a paste. Add to the butter mixture and incorporate fully.
On a slow speed add half of the buttermilk until just combined followed by half of the flour until just mixed. Repeat with remaining buttermilk and flour. Combine the bicarb of soda and vinegar. Add this with the salt to the mixture and beat only until they fully incorporated.
Spoon into cupcake patty pans until 2/3 full. Bake for 20-25 minutes. If making a cake cooking times will need to be adjusted.
While the cupcakes are baking make the cream cheese icing. I prefer to whip the cream until just shy of soft peaks, then beat through cream cheese and icing sugar until well combined.
Once the cupcakes have cooled either pipe or spread icing on to the cupcakes. If you’ve got something red, pretty and edible on hand feel free to sprinkle over your beautiful little cupcakes!
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