Red Velvet Cupcakes

Red Velvet Cupcakes

Written by on in Cakes, Bakes and Pastries

Originally made with Beetroot juice to give it that deep red colour, but nowadays we use vinegar and buttermilk as the acidity to reveal the water-soluble pigments in the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 Cupcakes
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Red Velvet Cupcakes

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: AmericanDifficulty: Medium
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

440

kcal
Total time

35

minutes

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.

Ingredients

  • 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

Directions

  • 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

Recipe Video