Saturday 24 October 2009

Red Velvet Cupcakes

Watch a 10 minute video on how to make these cupcakes by clicking here to watch on YouTube or watch on the blog posting:

red velvet cupcakes

Red velvet cakes are an american tradition with cream cheese frosting. They were made famous in the film Steel Magnolias when they were featured as a wedding cake and are a very popular cake made by The Hummingbird Bakery. Below is a recipe for red velvet cupcakes with cream cheese frosting.


90g unsalted butter, softened
225g caster sugar
2 medium eggs
30g cocoa
1/2 tsp vanilla extract
40ml red food colouring
225g self-raising flour
3/4 tsp bicarbonate of soda
165ml buttermilk

Equipment required
large mixing bowl
electric whisk
muffin cases
muffin tin

Beat the butter and sugar together using an electric whisk until light and fluffy. Add the eggs one at a time and continue to beat together.
In a separate bowl mix together the cocoa, vanilla essence and food colouring. It does seem a lot of food colouring but dont worry about it! Mix them together so that it becomes a dark coloured paste. Add to the butter/sugar/egg mixture and beat together. Then add half of the buttermilk, beat together, add half the flour, beat together and then repeat this process. You will then just have the bicarbonate of soda left. Add this and beat slowly to start with and then increase the speed so that everything is mixed together and you should have a lovely deep red mixture.

Divide between the muffin cases - this recipe should make about 18 cupcakes. Fill the cases about 2/3 full. Bake on the middle shelf of the oven for around 20 minutes on 170C or 325F or gas mark 3. The cakes should be springy to the touch when properly cooked. Remove and cool on a wire rack.

Creamcheese frosting
200g cream cheese
75g unsalted butter, softened
450g icing sugar
1tbsp warm water
1 tsp vanilla essence

Beat together the sugar and butter with the water. Then add all of the cream cheese and beat together until smooth and glossy. Add the vanilla essence and mix together. Using a spoon top the cupcakes with the frosting. A nice touch is to crumble one of the cupcakes and sprinkle a little of the crumbs on top of the cake for decoration.

Try and use a deep muffin tin if you have one - this keeps the cupcakes in shape in their muffin cases while cooking.
Don't be put off by the amount of food colouring that is required - it gives the cake the deep red colour.


SnazzySnazzy said...

Deeeeeeeeeeelicious! Tried them today for a Halloween Party (Green Creamcheese frosting!) and I was super impressed by how moist and crumbly they are! No mean people are firm Magnolia Bakery vanilla cupcake fans courtesy of another friend!
Keep the recipies coming! <3

Hannah said...

I love these, I make them all the time. However, I have never been able to get the buttermilk so I substitute this for Natural Yogurt, does the trick. If you don't have that then some full fat milk can also be used.

Thank you for giving measures I'm used to baking to, I have the Humming Bird cook book and I struggle to measure items with the cup system.

Cupcake Queen in the making said...

Helloooo....since finding your blog a year ago i have been making these at EVERY opportunity i can get! This is probably the best recipe ive ever tried, there are millions of different variations, but for me, yours worked the best!
Just a quick question....if i wanted to make 24 cupcakes, how would i alter the measurements? i usually make 18 cupcakes along with about 8-10 mini cupcakes with your recipe...i follow it down to a T but am scared to guess measurements for 24 cupcakes unless i get it wrong....please help, many thanks!

Lucy said...

You can make buttermilk by mixing one tablespoon of lemon juice or white vinegar and a "cup" of milk and leaving for 5 mins. Worked well for me. Good cupcakes, thanks.

Michelle said...

Great recipe will definitely be making these. Shame you are not still updating your blog.

Jacqui said...

made these last week for my family who had never had a red velvet cupcake before and they went down a treat. The look on my daughters face as she realised they were red was a picture!!Can't wait to make them again for the rest of my family. will be trying your whoopie pie recipe next.

Sam Sorci said...

Love this recipe so much!! It never fails and the cakes are super tasty! Thank you for sharing :)

Anonymous said...

If you can't get hold of buttermilk will using soured cream work?

Amna said...

I love red velvet cupcakes, and your blog makes em seem so easy to make... will definitely be trying this recipe =)

Anonymous said...

These were daughter made cupcakes for the first time she loved them..x

TwistedSpinsta said...

I gave this recipe a try for the first time a week ago..... I LOVE IT!!
So much so, that my kitchen now looks like a cupcake factory!
I have experimented and added 1 teaspoon of finely ground mixed spice to the icing..... Instant Christmas!!!
I'm making tons for gifts!...... A little bit of edible glitter with a fondant/icing holly leaf and berries on top and they look and smell 100% festive!
Thanks for making it so clear and easy to follow :o)

Unknown said...

These are the best cupcakes ever !
Just posted about mine :) take a look!

Helen, Sydney said...

Awesome!!!! This was my first attempt at cupcakes. Your recipe was simple and easy to follow... and as for the cakes... most yummy:-) Loved the deep red colour. They were the hit of the party!!

Unknown said...

Omg I searched everywhere for the perfect recipe, I came across this and absolutely loved it!! I made 24 medium cupcakes my bf, his mates, my sister and nephew loved them!! I had four to myself :)
will diffidently be making these again!!

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