Originally made with Beetroot juice to give it that deep red colour, but nowadays we use vinegar and buttermilk as the acidity to reveal the water-soluble pigments in the cocoa, which also keeps the cake light and fluffy, and red food colouring to enhance the colour.
Red Velvet CupcakesCourse: Cakes, Bakes and PastriesCuisine: AmericanDifficulty: Medium
A southern states classic, that hit the UK in or around the 90’s. A popular Valentine’s Day cake, decorated with cream cheese frosting and heart-shaped sugar paste toppings.
For the Cupcakes
250 g plain flour sieved
½ tsp baking powder
½ tsp Bicarb of soda
30 g cocoa powder Do yourself a favour and get a good quality for better results
2 tsp instant coffee or espresso powder
1 tsp vanilla extract
100 g butter cubed, room temperature
125 g caster sugar
2 large eggs
200 ml buttermilk follow the link to make your own
½ tsp natural red food colouring paste or gel
1 tsp salt
For the Frosting
50 g butter softened to room temperature
225 g mascarpone cream cheese
400 g icing sugar sieved
1 tsp vanilla essence
- Preheat the oven to 180°C. Fill the muffin tray with paper cases.
- If you going to make your own Buttermilk, then prepare it now
- Have 2 bowls ready and sieve the flour, baking powder, bi-carb of soda and salt together into one of the bowls, then sieve them again into the other bowl.
- In the first bowl, mix the cocoa powder, vanilla essence and red colouring together, then when the buttermilk is ready (if you made it yourself) gradually a little to the cocoa powder mix to form a soft paste.
- Set aside.
- In a stand mixer or another bowl if you are using a hand mixer, cream together the softened butter and sugar until pale and fluffy.
- Whisk the eggs and gradually add them to the creamed butter and sugar, a little at a time. Completely combine the eggs as you add them before adding more egg.
- Not to fast here, otherwise they will separate. If you find that the egg is separating through in a tablespoon of the dry ingredients to bring it back.
- Once all the egg has been added, stir in the cocoa paste to the mixture, and then gradually fold in the dry ingredients.
- Stir in the remaining buttermilk to a smooth batter.
- Fill the 12 paper cases evenly with the cake batter, no more than two-thirds full.
- Bake for 20-25 minutes until nicely risen.
- Test them with a wooden cocktail stick to make sure it comes out clean.
- Allow to cool before icing.
- For the Frosting
- In a large mixing bowl cream together the mascarpone cheese, softened butter, vanilla essence and 1/2 of the icing sugar until smooth.
- Now using an electric mixer gradually mix in the rest of the icing sugar a tablespoon at a time until all the sugar is blended in with the cheese, continue whisking until the frosting is fluffy.
- Using a large star piping tube and a piping bag, pipe the frosting onto the cupcakes starting from the outside into the middle.
- Add extra decoration as desired, sprinkles, or maybe seasonal decor, your choice