Red velvet cupcakes
This is a classic American recipe for Red Velvet cupcakes and well worth the little effort it takes to make.
| Recipe By: | Sam Linsell |
| Serves: | Makes 30 cupcakes or 1 large cake |
| Cooking Time: | 25 minutes |
| Prep Time: | 50 minutes |
Ingredients
- 840ml cake flour
- 325ml butter, at room temperature
- 560ml Canola oil
- 4 large free-range eggs, separated
- 3 Tbsp cocoa powder, for dusting
- 30ml red liquid food colouring
- 2 tsp vanilla extract
- A pinch salt
- 375ml buttermilk, for drizzling
- 1 tbsp apple cider vinegar
- 2 tsp bicarbonate of soda
- 200g firm cream cheese
- icing sugar, for dusting
- 2 to 3 tsp lemon juice (about 3 small lemons)
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Cooking Instructions
- Pre-heat the oven to 180oC. Line two and a half 12 cup muffin pans with paper liners.
- Using an electric mixer beat 175g of butter and sugar until light and fluffy. Add each egg one at a time ensuring that it is well mixed before adding the next one. Add the cocoa, vanilla and food colouring and mix.
- In a separate bowl sift the flour and salt, and alternating with the buttermilk add it to the mix in parts. Do not over mix.
- In a small bowl mix the apple cider vinegar with the baking soda. This will fizz up. Add this to the batter right at the end, and mix briefly. Scrape down the bowl by hand using a spatula and ensure that everything is mixed in.
- Using an ice-cream scoop to ensure consistency, scoop out dollops of dough to about 3/4 of the way up the cupcake case.
- Bake for 20 to 25 minutes until well risen and springy to the touch.
- To make the icing, beat the remaining 150g of butter, the cream cheese and icing sugar together using an electric mixer until light and fluffy. Add the lemon juice at the end a teaspoon at a time until it is the right consistency.
- Decorate your cooled cupcakes with a swirl of frosting and a pretty decoration of your choice.
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