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Recipe: Red Velvet Cupcakes

Tuesday, 3 September 2024 10:20

Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests

MAKES: 16

 

INGREDIENTS:

Sponge cakes

120g (4oz) soft unsalted butter

300g (10oz) caster sugar

2 large eggs

20g (1oz) cocoa powder

1tbsp red food-colouring paste

1tsp vanilla extract

240ml (8oz) buttermilk

300g (10½oz) plain flour

1tsp fine sea salt

1tsp bicarbonate of soda

3tsp white vinegar

 

Frosting

100g (3½oz) soft unsalted butter

600g (21oz) icing sugar

250g (9oz) full-fat soft cheese, chilled

 

METHOD:

1. Preheat the oven to 180°C/160°C Fan/4 Gas and divide 16 paper cases between two 12-hole cupcake trays.

 

2. Put the butter and the sugar in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the eggs and beat until well incorporated.

 

4. In a separate bowl, mix together the cocoa powder, food-colouring paste, 3 tbsp of water and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix until evenly combined and coloured.

 

5. Turn the mixer down to slow and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour. Continue until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Turn back up and beat for a 2 minutes.

 

6. Divide evenly between the paper cases and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool for about 15 minutes in the trays before turning out onto a wire cooling rack to cool completely.

 

7. While the cupcakes are cooling, make the frosting. Beat the butter and icing sugar together in a free-standing mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed and has a sandy texture. Add the soft cheese all in one go and beat until fully incorporated. Turn the mixer up to a medium-high speed, continuing to beat until the frosting is light and fluffy – around 5 minutes.

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