Naughty But Nice: Red Velvet Cupcakes
In my last food blog, I shared my healthy Banana and Walnut Muffin recipe - but sometimes, a healthy treat just won't cut it and we need something a little bit more indulgent. So, today I'm sharing a Red Velvet Cupcake recipe that I found in my sister's Hummingbird Bakery recipe book.
If a red velvet cupcake was a person, it would be an effortlessly glamorous woman wearing a gorgeous slinky dress with impeccably-applied red lipstick, simply oozing elegance and sophistication. It's one of those cakes that screams luxury and for me, this is because their delicate texture is unlike any other cake. And I am quite the cake connoisseur.
A red velvet cake's infamous silky smooth texture is made using a small quantity of cocoa powder to soften the flour - and a lot of whisking! To get the best results, I advise that you use an electric whisk to avoid losing an arm (which you will inevitably need for eating them).
So, if you're ever in the mood for a spot of baking, this recipe is really easy to follow and you will be left with 12 heavenly cupcakes to share (or not).
Everyone's a winner (especially you!) so go forth and conquer.
Ingredients (makes 12 cupcakes)
Prep time: 20 mins
Cooking time: 20-25 mins
For the cupcakes:
60g of unsalted butter (at room temperature)
150g of caster sugar
10g of cocoa powder
2 tablespoons of red food colouring
1/2 teaspoon of vanilla extract
150g of plain flour
1/2 teaspoon of salt
1/2 teaspoon of bicarbonate of soda
1 1/2 teaspoons of white wine vinegar
For the cream cheese frosting:
150g of cream cheese
50g of unsalted butter
1. Preheat the oven to 325 degrees Fahrenheit (gas mark 3).
2. Add the butter and sugar to a bowl and beat using an electric whisk until light and fluffy.
3. Slowly add the egg and continue to mix until fully combined.
4. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add this to the butter mixture and mix thoroughly. (Be sure to scrape any unmixed ingredients from the sides of the bowl with a rubber utensil so that all ingredients are mixed well).
5. Turning the mixer down to a slow speed, pour in half the buttermilk. Beat until combined then add half the flour. Repeat this process again with the other half of the buttermilk and flour.
6. On a high speed, beat until the mixture is smooth and even. Then addd the salt, bicarbonate of soda and vinegar and beat for a further 2 minutes.
7. Spoon the mixture into paper cases until they are two-thirds full and bake in the preheated oven for 20-25mins. Check that the cupcakes are cooked through by inserting a skewer into the centre - if cooked, it should come out clean.
8. Leave the cupcakes to cool on a cooling rack. When they are completely cold, pipe the cream cheese frosting on top.
9. To make the cream cheese frosting, using the electric whisk again, beat the icing sugar and butter together until completely mixed.
10. Add the cream cheese and continue to beat until the frosting is light and fluffy. Add a garnish for decoration (I used half a raspberry for each cupcake).