Red velvet is an American-originating fast-becoming cake classic. A lot of recipes make things more complicated than they need be – but these are quick, simple and just as tasty, without the complications of buttermilk, white wine vinegar, or anything else that you don’t know even where to start looking in the supermarket for. Topped with a cream cheese frosting, these are a sure fire hit for all kinds of parties, kids and adults alike, Halloween, Christmas, or anytime in fact for a quick chocolate fix!
Red Velvet Cupcakes
Ingredients (makes 6 medium or 4 large cupcakes)
60g butter
60g sugar
1/2 teaspoon good quality vanilla essence
1/4 teaspoon red gel food colouring – liquid colours will not work
10g cocoa powder
50g plain flour
1/2 teaspoon baking powder
1 egg (medium or large)
Pinch of salt
Method
- Beat together the butter, sugar, and vanilla until light and fluffy.
- Add the egg, food colouring and cocoa powder, and beat until well mixed.
- Sieve the flour, baking powder and salt into the bowl, and carefully fold in.
- Spoon into cupcake cases, and bake at 180 degrees for 10 – 15 minutes, dependent on size, until they are firm and springy when pressed lightly with a finger .
The tang of a cream cheese icing is a perfect complement to the sweet cupcakes, but you could of course use something else. White chocolate? Milk chocolate? Chocolate chocolate?
Cream Cheese Frosting
35g cream cheese
10g butter
100g icing sugar
Simply beat together all the ingredients in a bowl. Don’t over mix or the cream cheese might go runny – if this happens just refrigerate for 15 minutes before putting on the cupcakes.
Cream cheese makes for quite a sticky icing so it’s not really worth trying to pipe it. A simple spread over with a knife and you’re done!
I topped mine with some red velvet cake crumbs, you can either trim a small amount off the top of one of the cupcakes, or separately bake a tablespoon full in a spare cake case. Any leftovers are great for taste testing!
And inside - a light, fluffy cupcake, vibrant red in color but with subtle flavours of vanilla and chocolate.