Friday, 13 December 2013

Red Velvet Cupcakes

It was my 20th Birthday last weekend and I finally decided to give these badboys a go. I'd never made Red Velvet Cupcakes so I thought my birthday would be the perfect opportunity to try them as we were having family over for tea and cakes after our pub lunch. They were actually quite difficult to make! This is a pre-warning if you are thinking of giving them a go to not forget any ingredients!  However, when you do get them right (the 2nd or 3rd time lucky!) they are the most more-ish treats and I'm sure they haven't helped my waistline towards London Fashion Week tomorrow! Hope you enjoy them as much as I do :)
This recipe was incorporated from the beautiful BrownEyedBaker.
Makes: 12 Cupcakes
Preparation time: 20 Minutes
Cooking time: 20 Minutes
You will need:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
RVC recipe
Before you begin, pre-heat your oven to 170 degrees and line 12 cake cups in a tin or grease 12 cup places.
rvc 21. Add the butter and sugar into a bowl and whisk on medium for 3 minutes until light and fluffy.
RVC32. Then add the egg and whisk on high for 2 minutes, making sure that you scrape down the bowl for any
unmixed parts.
RVC43. In a separate bowl, add the cocoa powder and the vanilla extract.
RVC54. Then add the red food colouring and stir into a paste, making sure the the mixture is completely
smoothed through.
RVC65. Then add the paste to the sugar and butter mix and whisk on medium, remembering to scrape
the sides and continue.
RVC86. Next, add the flour and then the milk and whisk on high for 3 minutes so that all the ingredients
are mixed right through.
RVC97. When you have added the flour and milk, add the baking soda, salt and vinegar and whisk on high
for 3 minutes.
Divide the batter evenly in the holders, giving about half to 3/4 to each. Place in the oven for 20 minutes
and they should come out like this ready to be iced.
To Make the Icing:
You will need:
116g of butter at room temperature
116g cream cheese,  at room temperature
*(I used light and made no difference to the taste)
2½ cups powdered sugar
1 tablespoon vanilla extract
rvc icing 21. Place the cream cheese and butter in a bowl.
DSC_01272. Whisk the two ingredients on high for around 4-5 minutes and scrape the bowl in between for any un-mixed
DSC_01283. Add the sugar, don't feel scared to put it all in at once!
DSC_01294. I would not recommend using the whisk straight away! Stir and fold the icing sugar in first before using the whisk,
otherwise the icing sugar goes everywhere!
DSC_01305. Before the need to whisk again, you can add the vanilla extract.
DSC_01326. This photo makes me so hungry! Whisk the icing mixture for 4 minutes on high until it is thick and
creamy like this.
It is completely your choice on how you ice your cupcakes. I was brave enough to pipe the icing in a bag.
If you feel this is too adventurous, you can swirl them on with a spoon or use whatever decorating utensils
you want to try.
Here are my results!