Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes: (by Martha Stewart):

  • 2 1/2 cups cake flour (I used regular flour and used scant filled cups)
  • 2 tbs good-quality cocoa
  • 1 tsp salt
  • 1 1/2 cups caster sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs
  • 1/2 tsp Wilton’s red colouring gel
  • 1 tsp vanilla extract
  • 1 cup buttermilk (I didn’t have any so I added two teaspoons of vinegar to a cup of milk and let it sit for a bit)
  • 1 1/2 tsp baking soda
  • 2 tsp white vinegar

Preheat the oven to 175c (350F). Line two cupcake trays with cases. Place the flour, cocoa and salt together and mix, then set aside. With an electric whisk or a stand mixer, beat together the sugar and the oil until combined. Add eggs one at a time, beating until each is fully mixed in. Beat in vanilla and red food colouring gel.

Reduce the speed to low and add the flour mixture in 3 batches, and the buttermilk in 2 (3 dry, 2 wet additions – begin and end with dry). Whisk well after each addition. In a separate small bowl, combine the baking soda and vinegar – it will foam. Add mixture to the batter, and whisk all together for about 10 minutes. Fill each cupcake case about 3/4 of the way. Place in oven for 10 mins, then turn tray around and bake for another 10-12 minutes, or until a skewer comes out clean. Cool in tins for 5 mins, then transfer to wire rack. Makes approx. 22 large cupcakes.

Cream Cheese Icing:(also from Martha Stewart):

  • 225g unsalted butter, chopped and softened
  • 340g cream cheese (I used Philadelphia), softened slightly
  • 1 tsp vanilla extract
  • 2-3 cups icing sugar mixture (confectioner’s sugar)

Beat the butter and cream cheese together until pale and creamy, about 2-3 minutes. Gradually add the icing sugar to taste, I used just over 2 cups, but you might want more if you like it sweeter – it’s really up to you.  Beat in the vanilla.

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