**RECIPE** Red Velvet Cupcakes Ingredients (Makes 12) : 140g (1 cup or 5oz) plain flour 55g (½ cup or 2oz)unsalted butter (at room temperature) 170g (3/4 cup or 6oz) caster sugar 2 large free range eggs 1½ tbsp (10g or ½ oz) good quality cocoa powder ½ tsp (2g) bicarbonate of soda ½ tsp (2g) baking powder Pinch of salt 120ml (½ cup or 4fl oz) buttermilk 1 tsp (5ml) vinegar ½ tsp (2.5ml) vanilla extract ½ tsp (2.5ml) red food colouring paste Method : Preheat the oven to 180°C (fan assisted oven 160°C / 350F / Gas Mark 4). Place 12 good quality cupcake cases into a 12 hole muffin tin. Sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a mixing bowl. In a separate bowl, whisk the buttermilk, vinegar, vanilla extract and red food colouring paste together until thoroughly combined. In a separate larger bowl, whisk the butter and sugar together until pale and creamy. Add in the eggs one by one, mixing well after each addition. Introduce the flour mixture a third at a time, alternating with a third of the buttermilk mixture, beating well after each addition. Divide the mixture evenly between the cupcake cases. Place in the oven on the middle shelf for 18-22 minutes or until risen and springy to touch. You can test that they are cooked by inserting a clean cocktail stick into the centre of each cake. If the cocktail stick comes out clean, they are cooked. Once cooked, leave to cool completely on a wire cooling rack. For the Cream Cheese Topping : 70g (2/3 cup or 3oz) butter (at room temperature) 200g (3/4 cup or 7oz) Philadelphia (full fat cream cheese) 400g (3 cups or 14oz) icing sugar, sifted ½ tsp (2.5ml) vanilla extract Method : Place the Philadelphia in a clean mixing bowl and soften slightly using a spatula – do not beat. Gradually add in the softened butter, mixing until smooth. Slowly sift in the icing sugar, mixing until smooth. Lastly, add in the vanilla extract and mix well until all ingredients are combined thoroughly. And Finally… Once your beautifully moist Red Velvet Cupcakes have cooled, spoon or pipe on your cream cheese topping and decorate as desired. Enjoy! Like It! Share It! CakeBaker x
Posted on: Fri, 12 Dec 2014 12:30:00 +0000
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