The Perfect Red Velvet Cupcake Recipe.

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Red Velvet Cupcake Recipe

The perfect Red Velvet Cupcake Recipe

The Perfect Red Velvet Cupcake Recipe.

I wanted to make a lovely light Red Velvet Cupcake Recipe for Valentines or any occasion Cupcakes and after some trial and error and slight adjustments here’s what I ended up with.

Red Velvet can always be a little complicated as a lot goes in to it but once you have the goods in you’ll be able to make hundreds of them and trust me, you’re going to want to!

 

Red Velvet Ingredients – Makes 12

Oven Temperature to set to 160°c for fan assisted ovens – Bake for 20-25 mins.

  • 160g Golden Caster Sugar
  • 140g Plain Flour (Sieved)
  • 65g of Butter or Margarine
  • 1 Medium Egg
  • 10g Coco Powder (Optional)
  • 120ml of Buttermilk
  • 1tsp of Bicarbonate of Soda
  • ½ tsp of Baking Powder
  • ½ tsp of Vanilla Essence
  • ¼  tsp of Sugarflair Red Extra Food Colour

 

Method:

First things first, get all your ingredients weighed out, it will make it so much easier to mix and save a lot of mess and panicking.

Once everything is measured out, cream your butter & sugar with a splash of buttermilk. Mix until light.

Separately mix your eggs, vanilla essence and Red Extra and then add half the mix to your butter and sugar mixing well.

Add in half the flour and the rest of the egg mix, this will stop the mix coagulating and keep it nice and smooth. Finally add the remaining of your flour, buttermilk, baking powder and Bicarbonate of soda and mix well until smooth.

You should have a nice bright red mix, the Red extra will develop further and become brighter whilst baking so don’t add too much even though it may not be as bright as you think it should be.

IMG_6213

Buttermilk:

If you can’t find this anywhere then do not worry there’s ways to make your own substitute. I bought mine from Sainsbury’s.

I also made my own Cream Cheese Recipe for the topping so be sure to check it out! I think that was my favourite part!

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6 thoughts on “The Perfect Red Velvet Cupcake Recipe.

  1. Hi Sarah, baking time varies depending how full they are and on your oven. Did you use a grease-proof cupcake case? I find lakeland and Culpitts great for stopping them sticking so they peel away nicely. Thanks for the feedback x

  2. I must be doing something wrong. Foloowed recipe exactly and it took 25 minutes to bake
    Also once cooled they really stick to the case and won't come out in one piece.

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