Red Velvet Cupcakes with Cream Cheese Frosting
What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting.
- 11⁄3 cups cake flour sub plain all purpose flour
- 1 tablespoon cocoa powder( unsweetened)
- 11⁄2 teaspoon baking powder NOT baking soda
- pinch of salt
- 60 g unsalted butter( softened
- 2⁄3 Cup caster sugar (superfine sugar)
- 2 large eggs(at room temperature)
- 1⁄3 Cup vegetable oil (or canola)
- 1⁄2 Cup buttermilk(at room temperature
- 1 teaspoon vanilla essence
- 1⁄2 teaspoon white vinegar
- 1 tablespoon red food colouring
CREAM CHEESE FROSTING
- 1⁄3 Cup unsalted butter(softened)
- 170 g Philadelphia block cream cheese( softened
- 1⁄2 teaspoon vanilla essence
- 0.125 teaspoon salt
- 21⁄2 cups soft icing sugar mixture (powdered sugar-sifted)
Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.Sift Dry ingredients together into a bowl.
Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – few small lumps is ok. Do not keep beating – overworks batter = cupcakes not as soft!
Fill pan: Divide the batter between the 12 cupcake liners – it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour – speed 6 on stand mixer, speed 9 for electric beater.
Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.