Ahhh Red Velvet cupcakes, delicious, delectable and totally adorable. These chocolaty, buttery, moist cupcakes are perfect for weddings and other special occasions (or just for all day, any day). They are delicate and with a winning recipe they can make any afternoon tea a lot more interesting.
I start to get a bit itchy if I haven’t baked anything in a while so I decided to make some cupcakes. I’ve found that when baking simple, uncomplicated recipes always provide the most satisfying and flavoursome results. Red Velvet cupcakes are a little more sophisticated than your standard vanilla cupcake but are still very simple in terms of baking. It is the presentation and decorating that gives them the edge and makes them stand above other cupcakes, all the other cupcakes (apart from rainbow cupcakes, they are just awesome).
Red velvet cupcakes are a classic afternoon tea accompaniment. They are red in colour yet chocolaty in taste and are covered with a gorgeous cream cheese frosting. I used the BBC GoodFood recipe as a reference because it was uncomplicated and recipes from this website always come with a good reputation and lots of user comments. I adapted the recipe to make less, here’s what you need:
- 1 1/2 cups of self-raising flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoon unsweetened cocoa powder
- 30ml red food colouring
- 1/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1/2 teaspoon (good quality) vanilla extract
- 1/2 cup buttermilk
I also used cupcake tins rather than muffin tins so that they were a little bit smaller (I like lots of frosting to cupcake ratio). You make this recipe like any other cupcake recipe except you’ll have an extra addition to the method; the best way to evenly distribute the chocolate flavouring and red colouring without ruining the texture of the cupcake is to make a paste with the cocoa powder and colouring. You can then add this mixture directly after beating in the eggs. Making the perfect frosting can definitely make or break this recipe too, here’s what you’ll need for the frosting:
- 100g unsalted butter, not margarine
- 200g cream cheese, mascarpone is by far the best
- 2 1/2 cups icing sugar
- 1/2 teaspoon vanilla extract
The consistency of the frosting should be thick, thick enough to pop in a pipping bag and hold its shape when it’s piped onto the cupcakes. To avoid melting the frosting make sure the cupcakes have cooled after the oven for at least half an hour. I had a bit of fun and experimented with some silver spray-in-a-can food colouring, this was something everyone who ate them commented on, and it went down a treat with the guys at work!
These cupcakes are truly scrumptious and utterly easy to make. The addition of buttermilk in the recipe makes the cupcakes irresistibly moist and the chocolate flavour is unexpected and an added surprise with every bite. These are great if you want to make an impression with your baking, simple yet effective. The frosting is fluffy and works perfectly with the moist cupcake underneath, add a touch of cinnamon to the frosting if you want to spice it up a little. I didn’t add enough food colouring so mine were a little dull, it’d be a good idea to test one cupcake out beforehand to see the colour – I’ll do this next time.
These cupcakes go so well with a lovely cup of chai tea latte, be careful though as one Red Velvet cupcake is never enough (hence why I cut down my ingredient portions)!
Have you got any additions or twists on this popular classic recipe? Let me know in the comment section below, I’d love to hear from all the fellow baking bloggers out there!