The Red Velvet Cupcake Recipe Worth Keeping

https://youtu.be/B2AwbbzThvk

These homemade red velvet cupcakes are soft, light and finished with a smooth cream cheese frosting. A classic recipe that's simple to make and definitely one worth keeping.

The Red Velvet Cupcake Recipe Worth Keeping

Makes 12 Cupcakes

Cupcakes

150g plain (all-purpose) flour

15g cocoa powder

1 tsp baking powder

¼ tsp bicarbonate of soda

¼ tsp salt

115g unsalted butter, softened

200g caster sugar

2 eggs, room temperature

1 tsp vanilla extract

120ml buttermilk

1 tsp white wine vinegar

1 tsp red gel food colouring

Cream Cheese Frosting

100g unsalted butter, softened

350g icing (powdered) sugar, sifted

200g full-fat cream cheese, cold

1 tsp vanilla extract

Preheat the oven to 160°C Fan (180°C conventional) and line a 12-hole muffin tin with cupcake cases.

In a bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

Using a mixer, beat the softened butter and caster sugar until pale and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Mix the buttermilk, vinegar and red food colouring together in a jug.

Gradually fold the dry ingredients into the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until combined.

Divide the batter evenly between the cupcake cases, filling each about two-thirds full.

Bake for 20-25 minutes, or until the cupcakes spring back when lightly pressed and a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting

Beat the softened butter until smooth. Add the icing sugar in two or three additions, beating until light and fluffy.

Add the cold cream cheese and vanilla extract, then mix just until smooth and combined. Avoid overbeating, as this can cause the frosting to become loose.

Transfer to a piping bag fitted with a large star nozzle and pipe generous swirls onto the cooled cupcakes.

Finish with a sprinkling of red velvet cake crumbs, if desired.

Tom's Tip

Use gel food colouring rather than liquid food colouring. It gives the cupcakes their vibrant red colour without thinning the batter, resulting in a lighter, fluffier sponge.