Red velvet cupcakes seem to be the enigma of the cupcake world, due to the fact that they are so different looking, people usually think that they are harder to make then other types of cupcakes, however they are seriously wrong! This is how you make them…
200g butter, at room temperature
200g caster sugar
2 organic, free range eggs
20g cocoa powder
20ml Red food colouring. However, if you have your own gel food colouring, you will need substantially less than that of the normal liquid food colouring. It really is a measurement by sight, so once the mixture turns that beautiful rich, velvety red colour, then you know that you have used enough.
1½tsp vanilla extract
200g plain flour
1½tsp bicarbonate of soda
2 tsp white wine vinegar
Set the oven to 180 Degrees Celsius. Fill a muffin tray or cupcake tray with paper lining.
Place the butter (which is at room temperature) in a bowl, with the sugar and beat until the mixture is pale and smooth. Then, add one egg at a time and mix thoroughly until the egg has been completely incorporated into the mixture, then add the second egg and do the same. In another bowl, add the cocoa powder, vanilla essence and the red food gel/colouring together to form a thick paste which looks absolutely divine. Then, add this think red paste to the butter and sugar mix. Mix the marbled concoction until the red colour has been evenly distributed throughout the mixture. Once the mixture is red, slowly pour in the buttermilk 1/3 at a time and slowly mix thoroughly with every addition. Then, add the flour 1/3 at a time until you are left with a thick, delicious looking mixture, repeat this step until all the flour has been added. Next, add the bicarb, salt and vinegar and ensure that the mixture has been mixed thoroughly. Then whip the mixture for another 3-5 minutes to ensure the maximum addition of air so that the cupcakes are light and fluffy. Carefully spoon the mixture into each paper cup until the cup is 2/3 full. This will leave ample room for the mixture to rise. Place the cupcakes into the oven. The cooking time is approximately 20-25 minutes however I always like to watch the cupcakes as there is a fine line between perfectly cooked cupcakes and burnt cupcakes. The way you find out if the cupcakes are cooked all the way through is by inserting a skewer into the cupcake and when you remove it, if it is clean, then the cupcake is ready. Take them out of the oven and leave them to cool for 10 minutes in the baking tin. After 10 minutes, remove them and leave to cool completely on a cooling rack. Once the cupcakes are cold, then they are ready to be iced. My suggestion for the icing would be a cream cheese frosting. If you would like to learn how to make the cream cheese frosting, then click on the link, found on the homepage, to get to the various butter cream recipes.
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