I love red velvet because they’re usually not too sweet. They’re amazingly moist and oh so yummy. Brought them to work, they were a big hit. Excellent recipe!
If you noticed this is my second red velvet cupcakes recipe. The first one was from Magnolias' but I amended some ingredients. You can quite easily find the Magnolia Bakery Red Velvet Cake recipe online and in their cookbook. And this is my favourite from Magnolia.
Ingredients:
3 1/3 cups cake flour
3/4 cup unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsps vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda
Baking Temperature : 170 C
Baking Time : 20-25 minutes
Method :
1. Preheat oven at 170 C.
2. Cream the butter and sugar until very light and fluffy.
3. Add the egg one at a time, beating well after each addition.
4. In a separate bowl whisk red food color, cocoa powder and vanilla extract. Add in to the batter and beat well (do not over beat).
5. In small cup, stir buttermilk and salt together and add in to the batter in 2 parts alternating with the flour. Beat well until the ingredients are incorporated.
6. In a small bowl mix vinegar and baking soda together and add in the batter. Mix well.
7. Bake for 20-25 minutes.
Cream cheese frosting:
125 gm cream cheese
50 gm unsalted butter
110 gm ising sugar (I reduced sugar to 80 gm)
1 cup fresh cream or double cream, whipped until stiff
Method :
1. Beat cream cheese with butter in a mixture until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.
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