Red velvet cupcakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
- 75 g Cocoa powder
- 1½ tsp Vanilla extract
- 125 g Butter (unsalted) softened
- 250 g Unrefined dark muscovado sugar
- 4 Egg(s) (free range)
- 240 ml Buttermilk
- 1 tsp Salt
- 325 g Plain white flour
- 1 tsp Bicarbonate of soda
- 1 tsp White wine vinegar
For the chocolate icing
- 240 ml Milk (whole)
- 3 tbsp Plain white flour
- 1 Salt
- 225 g Dark chocolate broken into pieces
- 200 g Butter (unsalted) softened
- 300 g Icing sugar
- 2 tbsp Cocoa powder
- 1 tsp Vanilla extract
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1
Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Line two 12-cup muffin tins with cupcake papers.
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2
Sift the cocoa and mix with the vanilla in a small bowl. Set aside. Beat the butter and sugar together in a large bowl, using an electric hand mixer set on medium-high speed, or a free-standing mixer.
For this step you'll need:
- 75 tbsp Cocoa powder
- 1tsp Vanilla extract
- 125g Butter (unsalted) softened
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3
Once the butter and sugar mixture is pale, light and fluffy, add the egg yolks, one at a time, and beat until everything is combined. Add the cocoa mixture and beat well for another minute to combine.
For this step you'll need:
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4
Stir the buttermilk and salt together and add it to the butter and sugar mixture, a third at a time, alternating with the flour.
For this step you'll need:
- 240ml Buttermilk
- 1 Salt
- 325 tbsp Plain white flour
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5
Mix the bicarbonate of soda with the vinegar and blend into the batter. Then, with your mixer on high, beat everything together on a high speed for about 5 minutes, until you have a smooth, glossy batter.
For this step you'll need:
- 1tsp Bicarbonate of soda
- 1tsp White wine vinegar
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6
Fill each cupcake case to three-quarters full. Bake for 18–20 minutes or until a skewer inserted in the cupcake centre comes out clean.
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7
Cool in the tins on a wire rack for 10 minutes. Remove the cakes and cool completely before frosting.
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8
For the icing, whisk the milk, flour and salt in a small saucepan over a medium heat until the mixture thickens and begins to bubble, about 1–2 minutes. Transfer to a small bowl and allow to cool.
For this step you'll need:
- 240ml Milk (whole)
- 3 tbsp Plain white flour
- 1 Salt
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9
Melt the dark chocolate. Set aside to cool.
For this step you'll need:
- 225g Dark chocolate broken into pieces
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10
Beat the butter, sugar and cocoa (if using) together until fluffy. Add to the cooled chocolate followed by the milk mixture and vanilla extract (if using). Beat together until smooth.
For this step you'll need:
- 200g Butter (unsalted) softened
- 300g Icing sugar
- 2 tbsp Cocoa powder
- 1tsp Vanilla extract
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11
Spoon into a piping bag with a small plain or star tube. Pipe immediately on to the cupcakes.