Monday, 15 April 2013

Red Velvet Cupcakes

These beauties are a what us Londoners consider a firm 'London thing' just like, sushi, macaroons and strong G&Ts.
Red Velvet cupcakes are my flatmate Tamsin's absolute favourite, in fact I cannot visit Selfridges with her without ending up in the food hall with a Red Velvet and a cup of tea!

I thought it was about time I tackled them myself.

Makes: 12
Preparation time: 20 mins
Cooking time: 20 mins


60g unsalted butter at room temperature
150g caster sugar
1 egg
20 g cocoa powder
40ml red food colouring
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp white vinegar
 For icing :
300g icing sugar
50 g unsalted butter
125g cream cheese, cold.

You will also need a handheld electric whisk,
AND! a 12 hole cupcake tray with cases (preferably pretty ones!)

Here we go-

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the butter and the sugar in a bowl and using the handheld whisk beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste.

4.Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the buttermilk!

4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. 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 bicarbonate of soda and vinegar. Beat until well mixed. 

Your mix should look like a red, gooey delicious mess..

5. Spoon the mix into the cases and place in the oven for 20 minutes.

6.To make the icing, beat the icing sugar and the remaining 20g of the unsalted butter together on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy!

7. After 20 minutes test with a skewer to see if they are cooked throughout, leave to cool and spoon the cream cheese icing goodness on top, and sprinkle with some of the sponge crumbs to finish!

These cupcakes are loud and proud. The flamboyant ones out of the cupcake gang!

Inside should be soft and moist with a pow of velvety colour! The cream cheese topping works beautifully. TRUST ME!

Before they were all gobbled up I smuggled away half the batch to take along to a pizza night with friends. 
A perfect way to top off any evening with these jewels! 

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