:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/AUpsxiIcCA9K2tcg9cYR/bcf69d334fa52aede7a1b2ca6973b9.jpg "Red Velvet Cupcakes with Cream Cheese Frosting")
VIDEORECIPE Red Velvet Cupcakes with Cream Cheese Frosting
What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting.
Ingredients
DRY INGREDIENTS
- 11⁄3 cups cake flour sub plain all purpose flour
- 1 tablespoon cocoa powder( unsweetened)
- 11⁄2 teaspoon baking powder NOT baking soda
- pinch of salt
WET INGREDIENTS
- 60 g unsalted butter( softened
- 2⁄3 Cup caster sugar (superfine sugar)
- 2 large eggs(at room temperature)
- 1⁄3 Cup vegetable oil (or canola)
- 1⁄2 Cup buttermilk(at room temperature
- 1 teaspoon vanilla essence
- 1⁄2 teaspoon white vinegar
- 1 tablespoon red food colouring
CREAM CHEESE FROSTING
- 1⁄3 Cup unsalted butter(softened)
- 170 g Philadelphia block cream cheese( softened
- 1⁄2 teaspoon vanilla essence
- 0.13 teaspoon salt
- 21⁄2 cups soft icing sugar mixture (powdered sugar-sifted)
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Directions
CUPCAKES:
Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.Sift Dry ingredients together into a bowl.
Source: Youtube
Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
Source: Youtube
Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
Source: Youtube
Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
Source: Youtube
Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
Source: Youtube
Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – few small lumps is ok. Do not keep beating – overworks batter = cupcakes not as soft!
Source: Youtube
Fill pan: Divide the batter between the 12 cupcake liners – it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
Source: Youtube
Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
Source: Youtube
FROSTING:
Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour – speed 6 on stand mixer, speed 9 for electric beater.
Source: Youtube
Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
Source: Youtube
Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
Source: Youtube
Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
Source: Youtube
Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.
Source: Youtube
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TASTElistRed Velvet Cupcakes with Cream Cheese Frosting
What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting.
CUPCAKES:
Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.Sift Dry ingredients together into a bowl.
Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – few small lumps is ok. Do not keep beating – overworks batter = cupcakes not as soft!
Fill pan: Divide the batter between the 12 cupcake liners – it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
FROSTING:
Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour – speed 6 on stand mixer, speed 9 for electric beater.
Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.
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