Name: Red velvet cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Yield: 12 cupcakes
Ingredients: 150 g Plain (all-purpose) flour; 15 g Cocoa powder; 1 tsp Baking powder; ¼ tsp Bicarbonate of soda; ¼ tsp Salt; 115 g Unsalted butter, softened; 200 g Caster sugar; 2 Eggs, room temperature; 1 tsp Vanilla extract; 120 ml Buttermilk; 1 tsp White wine vinegar; 1 tsp Red gel food colouring; 100 g Unsalted butter, softened; 350 g Icing (powdered) sugar, sifted; 200 g Full-fat cream cheese, cold; 1 tsp Vanilla extract

Method

Step 1
Preheat the oven to 160°C Fan (180°C conventional) and line a 12-hole muffin tin with cupcake cases.
Step 2
In a bowl, whisk together the flour (150 g), cocoa powder (15 g), baking powder (1 tsp), bicarbonate of soda (¼ tsp) and salt (¼ tsp).
Step 3
Using a mixer, beat the softened butter (115 g) and caster sugar (200 g) until pale and fluffy, about 3-4 minutes. Beat in the eggs (2) one at a time, followed by the vanilla extract (1 tsp).
Step 4
Mix the buttermilk (120 ml), vinegar (1 tsp) and red food colouring (1 tsp) together in a jug.
Step 5
Gradually fold the dry ingredients into the butter (115 g) mixture, alternating with the buttermilk (120 ml) mixture, beginning and ending with the dry ingredients. Mix only until combined.
Step 6
Divide the batter evenly between the cupcake cases, filling each about two-thirds full.
Step 7
Bake for 20-25 minutes, or until the cupcakes spring back when lightly pressed and a skewer inserted into the centre comes out clean.
Step 8
Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 9: Cream cheese frosting
Beat the softened butter (115 g) until smooth. Add the icing sugar in two or three additions, beating until light and fluffy.
Step 10
Add the cold (200 g) cream cheese and vanilla extract (1 tsp), then mix just until smooth and combined. Avoid overbeating, as this can cause the frosting to become loose.
Step 11
Transfer to a piping bag fitted with a large star nozzle and pipe generous swirls onto the cooled cupcakes.
Step 12
Finish with a sprinkling of red velvet cake crumbs, if desired.

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Questions people ask

How long does red velvet cupcakes take?

About 1 hour from start to finish: 25 min of prep, 25 min of cooking, and 10 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does it make?

As written it makes 12 cupcakes. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.

Red velvet cupcakes