Red Velvet Cupcakes with Cream Cheese Icing
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Prep time: 
Cook time: 
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Serves: 24
 
Ingredients
Red Velvet Cupcakes
  • 120g butter (room temperature)
  • 2 eggs
  • 1⅓ cups caster sugar
  • 4 tsp cocoa
  • 4 tsp red food colouring
  • 1 tsp vanilla extract
  • 240ml buttermilk (or add 1 tablespoon of lemon juice to normal milk)
  • 2½ cups plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tsp white wine vinegar
Cream Cheese Icing
  • 4-5 cups sifted icing sugar
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
Instructions
Red Velvet Cupcakes
  1. Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter, sugar and eggs until light and fluffy.
  3. In a separate bowl mix the vanilla extract, cocoa powder and red food colouring into a paste. Add the paste to the creamed mixture.
  4. Add half the buttermilk and mix until combined, followed by half of the flour and baking powder. Mix until incorporated and then add the remainder of the buttermilk and flour and mix thoroughly.
  5. Add the salt, bicarbonate of soda and white wine vinegar and continue mixing for another 5 minutes until combined.
  6. Spoon the mixture into prepared muffin tin and fill approximately ¾ full.
  7. Bake in the oven for 20-25 minutes or until the cupcakes slightly spring back when touched.
  8. Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack
Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
  3. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.
Recipe by Love Swah at https://loveswah.com/2011/03/red-velvet-cupcakes-with-cream-cheese-icing/