19th January 2017

Cuppies ‘n’ Cream Red Velvet Cupcake Recipe

Red Velvet cupcakes are my ultimate favourite! I have tried many recipes, which I have loved but have now tinkered enough with the ingredients that I am confident to share my own.

red velvet cupcakes

Ingredients (makes 18 cupcakes)

120g unsalted butter at room temperature
300g caster sugar
2 large eggs
300g plain flour
1 level teaspoon salt
15g cocoa powder
5 teaspoons water
1 level teaspoon Sugarflair red extra
1.5 teaspoon vanilla extract
260ml buttermilk
1  teaspoon bicarbonate of soda
1 teaspoon cider vinegar

Ingredients for the icing

150g full-fat cream cheese
150g unsalted butter
500g icing sugar
1 teaspoon of vanilla bean paste

021 Method

Preheat oven to 150°C Fan/ 170°C Conventional

Cream the butter and sugar until light and fluffy and then add the eggs one at a time, beating well

Add the vanilla extract, water, food colouring and mix slowly until well combined

In a separate bowl sift the flour, cocoa and salt and add 1/3 into the butter mixture with 1/3 of the  buttermilk and beat,  repeating until all the flour and buttermilk has been added

Add the vinegar and bicarb and mix well

Fill the baking cases to 2/3 full and bake for 25-30 minutes or until springy to  the touch.  (I find they take a little longer than normal cupcakes but each oven is different).

Top Tips:

Use an ice cream scoop to fill your cupcake cases

If you don’t have access to buttermilk combine 240ml milk with 2 tbsp of lemon juice,  leave it to stand for 5 mins

Make sure you use Sugarflair red extra as this produces the loveliest vibrant red shade you need.

For accuracy I use these measuring spoons

019 (2)

Natalie xx

4 responses to “Cuppies ‘n’ Cream Red Velvet Cupcake Recipe”

  1. spamfred says:

    I’ve never tried making red velvet – now I have a recipe from someone I trust I think I’ll give it a bash! x

  2. Hi Jenny, now this is the kind of comment I love to read, thank you for sharing xx

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