Red Velvet Cupcake Recipe

Red Velvet Cupcake Recipe

Although you can, of course, make these at any time of the year, these red velvet cupcakes are the ideal treat for Valentine’s Day. These ones I made come from Cupcake Jemma’s Youtube tutorial for the Perfect Red Velvet Cupcake. However, if you’re not a fan of bringing your phone or iPad into the kitchen whilst baking, I thought I would write down her recipe and give you some tips based on what I encountered that may help you!

Red Velvet Cupcake Recipe

WHAT YOU NEED

These measurements will make 24 delicious Red Velvet Cupcakes!

SPONGE

  • 235g Self raising flour
  • 15g Cocoa powder
  • 250g Caster sugar
  • 3/4 tsp Salt
  • 270g Soft unsalted butter
  • 4 Large free-range eggs
  • 3 tbs Buttermilk
  • 1tsp Red food colour paste
  • 1 tsp Vanilla extract
  • 3/4 tsp Bicarbonate of Soda
  • 1.5 tsp Cider vinegar

ICING

  • 150g Soft unsalted butter
  • 240g Cream Cheese
  • 840g Icing sugar
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Red Velvet Cupcake Recipe

TOP TIPS

  • Have your butter at room temperature so it’s soft. Cut the butter into chunks so it softens quicker!
  • Have all of your ingredients weighed out and measured before you start.
  • Use an electric mixer or whisk.
  • Use red colouring paste as it is much stronger in colour than the liquid.
  • Have a disposable piping bag with no nozzle to pipe the icing onto the cake. Cut to the desired size.

Red Velvet Cupcake Recipe

METHOD

  1. Sieve the flour, cocoa powder, caster sugar and salt into the mixing bowl.
  2. Put in soft unsalted butter and eggs to the dry ingredients.
  3. Mix on a low speed to medium for approximately a minute.
  4. In a separate bowl have your three teaspoons of buttermilk and add a teaspoon of red colouring paste. Mix together.
  5. Add a teaspoon of vanilla extract to your red buttermilk.
  6. Start mixer again on a low speed, adding in your red colouring mixture.
  7. Turn speed up for approximately 20 seconds and then down to a minimum.
  8. Whilst the mixer continues, in a separate bowl combine the bicarbonate of soda and cider vinegar. It will fix up. Then pour into mixture.
  9. Speed up the mixer and then finish by hand until it’s soft. Don’t over mix!
  10. Scoop in your batter to the cupcake cases, about 3/4 of the way.
  11. Pop them into the oven at 170 degrees celsius for about 22 minutes.
  12. For the icing, pop the icing sugar into the mixing bowl with the cream cheese.
  13. Starting mixing for about 30 seconds on a medium to high speed.
  14. Put in first half of sifted icing sugar, mixing well before adding in the second half.
  15. Put mixer on medium to high speed for 2 minutes until it’s nicely stiff and pale.
  16. Cover the icing with cling film until you are ready to pipe it onto the cakes.
  17. Once the cakes have cooled, pipe the icing onto the cupcakes and decorate as you wish!

Red Velvet Cupcake Recipe

These are a delicious treat for you and your loved one to make together or perhaps you can give them as a gift! 

Owner of this little blog! A lover of coffee, Disney and old stuff, blogging about my loves, passions and opinions.

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