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Red velvet cupcakes with cream cheese frosting

I know – every blogger and her dog has done this recipe. That’s because these cupcakes are extra fantastic. It also helps that red is my very fav colour and they stand out from the pack.

There are many variations of this recipe and I used the most fabulous one from Joy the Baker. Her recipes are clear and concise and always work.

Generally I’m not a fan of frosting [or icing as we all it in Australia] but when it comes to this cream cheese version I could eat my body weight. Sweet yet tart it is the perfect topping for these glorious little cakes.

Before you start ensure you have red gel food colouring. The cheap liquid stuff just won’t cut it and will leave a yucky taste in your mouth. It is availability from specialist cooking stores.

GATHER:

4 tablespoons diced unsalted butter, at room temperature

3/4 cup sugar

1 egg

3 tablespoons unsweetened cocoa powder

2 tablespoons red food coloring

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons white vinegar

LET’S GET TO IT:

Preheat oven to 180C and line a 12 hole pan with cupcake wrappers.

In bowl of electric mixer cream butter and sugar until light and fluffy (about three minutes). Increase speed and add the egg. Scrape down the bowl and beat until well incorporated.

In a small jug mix cocoa, vanilla and red food coloring to make a thick paste.

Add to the batter, mixing thoroughly until completely combined.

With mixer on low speed slowly add half of the buttermilk then half the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Turn mixer to low and add baking soda and vinegar then increase speed and beat a few more minutes.

Place into wrappers and bake for 17-20 minutes/until a skewer comes out clean. Cool on wire rack, frost when .