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!
WHAT YOU NEED
These measurements will make 24 delicious Red Velvet Cupcakes!
- 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
- 150g Soft unsalted butter
- 240g Cream Cheese
- 840g Icing sugar
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- 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.
- Sieve the flour, cocoa powder, caster sugar and salt into the mixing bowl.
- Put in soft unsalted butter and eggs to the dry ingredients.
- Mix on a low speed to medium for approximately a minute.
- In a separate bowl have your three teaspoons of buttermilk and add a teaspoon of red colouring paste. Mix together.
- Add a teaspoon of vanilla extract to your red buttermilk.
- Start mixer again on a low speed, adding in your red colouring mixture.
- Turn speed up for approximately 20 seconds and then down to a minimum.
- Whilst the mixer continues, in a separate bowl combine the bicarbonate of soda and cider vinegar. It will fix up. Then pour into mixture.
- Speed up the mixer and then finish by hand until it’s soft. Don’t over mix!
- Scoop in your batter to the cupcake cases, about 3/4 of the way.
- Pop them into the oven at 170 degrees celsius for about 22 minutes.
- For the icing, pop the icing sugar into the mixing bowl with the cream cheese.
- Starting mixing for about 30 seconds on a medium to high speed.
- Put in first half of sifted icing sugar, mixing well before adding in the second half.
- Put mixer on medium to high speed for 2 minutes until it’s nicely stiff and pale.
- Cover the icing with cling film until you are ready to pipe it onto the cakes.
- Once the cakes have cooled, pipe the icing onto the cupcakes and decorate as you wish!
These are a delicious treat for you and your loved one to make together or perhaps you can give them as a gift!