Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Ingredients: 60 g unsalted butter (softened at room temperature); 150 g fine granulated sugar; 1 egg; 10 g cocoa powder; 20 ml red food coloring (Dr. Oetker red food coloring recommended); ½tsp vanilla extract; 120 ml buttermilk; 150 g cake flour; ½tsp salt; ½tsp baking soda; 1½tsp white wine vinegar; 1 portion cream cheese frosting (see recipe on page 11); 12 cupcake liners (pre-lined with cupcake papers)

Classic red velvet cupcakes feature a deep red sponge cake paired with smooth white cream cheese frosting.

47 min

Easy

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Ingredients

unsalted butter (softened at room temperature) 60 g

fine granulated sugar 150 g

egg 1

cocoa powder 10 g

red food coloring (Dr. Oetker red food coloring recommended) 20 ml

vanilla extract ½tsp

buttermilk 120 ml

cake flour 150 g

salt ½tsp

baking soda ½tsp

white wine vinegar 1½tsp

cream cheese frosting (see recipe on page 11) 1 portion

cupcake liners (pre-lined with cupcake papers) 12

Instructions

Preheat oven

Preheat oven to 170°C (325°F, gas mark 3)

Cream butter and sugar

Place butter and sugar in a stand mixer fitted with a paddle attachment (or use a hand-held electric mixer), and beat on medium speed until light, fluffy and well combined. Increase speed to high, add eggs slowly while mixing until fully incorporated.

Add color paste

In a separate bowl, mix cocoa powder, red food coloring and vanilla extract to form a thick dark paste. Add to the butter mixture, stir thoroughly until color is evenly distributed (use a rubber spatula to scrape down any unmixed residue from the sides of the bowl).

Alternate adding liquid and flour

Turn mixer to low speed, slowly pour in half the buttermilk, mix well then add half the flour. Continue this process until all buttermilk and flour are added. Scrape down the sides of the bowl again. Turn mixer to high speed, beat until batter is smooth and uniform. Turn mixer to low, add salt, baking soda and white wine vinegar, mix well then turn back to high speed and continue mixing for two minutes.

Fill liners and bake

Scoop batter into cupcake papers, filling each about two-thirds full. Place in preheated oven and bake for 20-25 minutes, or until cupcakes spring back when touched. A toothpick inserted into the center should come out clean. Remove from baking tin, cool slightly then transfer to a wire rack to cool completely.