Red Velvet Cupcakes

Red velvet cakes and cupcakes have been the favorite food trend for a while now, this recipe makes pillow-like-soft and moist cupcakes that are extremely easy to make and are perfect for all occasions!

Red velvet cupcakes are essentially vanilla cupcakes however with red food colouring and a very small amount of cocoa. The cocoa serves not to provide any chocolate flavour but to give the red velvet its signature deep, dark red colour. These cupcakes have a slight acidic taste due to the addition of buttermilk and vinegar which helps to cut through all the sweetness and balance the flavours. 

To prepare homemade buttermilk, either combined 45ml of curd and 45ml of water or add 1/2 tsp lemon juice to 90ml milk to curdle it.

Although generally paired with a cream cheese frosting, I prefer to top my cupcakes with a simple whipped cream frosting. However, you can choose to frost these cupcakes with whatever frosting you prefer.

This recipe yields around 30 mini cupcakes.

Ingredients for the cupcakes:

162.5g all purpose flour/ maida

130g powdered sugar

1/2 tsp. baking soda

1/2 tbsp. cocoa powder

1/2 tsp. salt

1 large eggs

175ml vegetable oil

90ml buttermilk

1/2 tbsp liquid red food coloring

1 tsp. vanilla extract

1/2 tsp. distilled white vinegar

Method to prepare cupcakes:

1. Preheat your oven to 180C.

2. Line a cupcake tin with liners.

3. In a medium bowl, sift in the flour, baking soda, cocoa powder and salt.

4. Next, add the powdered sugar and whisk to blend.

5. In another large bowl, beat the eggs for about 2 minutes.

6. Then add the vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until all the ingredients are well blended (about 3-4 minutes).

7. By means of a spatula, fold in the flour mixture into the egg mixture until a smooth, lump-free batter has formed. The batter will be relatively runny.

8. Divide and pour the batter into the lined cupcake tins.

9. Place the tray in the middle rack of the oven and bake for 16-18 minutes or until a wooden skewer inserted into the center of a cupcake comes out clean.

10. Allow the cupcakes to cool completely on a wire rack before icing them with a frosting of your choice.

11. Store in an airtight container under refrigeration. These cupcakes remain fresh for 1 week.

Ingredients for Cream Cheese frosting:

56.5g cream cheese, room temperature

21.5g unsalted butter, softened

100g icing sugar

2tsp vanilla

1-2 tbsp milk, room temperature

Method to prepare Cream Cheese frosting:

1. Leave your cream cheese and unsalted butter on the kitchen counter for about half an hour before using it to make the frosting. The butter should be soft to touch but not completely melted.

2. Add the cream cheese to a large bowl and beat it with a large whisk or an electric whisk for about 2 minutes until soft.

3. Add the butter and whisk it on high speed for 3-4 minutes until the mixture is pale and fluffy.

4. Sift in half of the icing sugar and fold it into the cream cheese and butter mixture using a spatula (to prevent the icing sugar from flying while beating).

5. Whip the mixture using a whisk until well combined.

6. Sift in the other half of the icing sugar and mix until a homogenous mixture has formed.

7. Add in the vanilla essence and beat for 2-3 minutes until a smooth mixture has formed.

8. If your frosting is too thick and cannot be spread easily, add ½ tbsp milk at a time and mix before the next addition until your desired consistency has formed.

9. This frosting can be stored in an airtight container in the refrigerator for 1 week.