Even just typing the title got me singing Black Velvet 🙂
So… I have discovered something to top chocolate cake. I know, who would’ve thought it possible??
I found this recipe for Red Velvet Cupcakes on a blog called Annie’s Eats. I copied and pasted the recipe from the blog, but have changed a couple of things, like using the word ‘icing’ instead of ‘frosting’ and adding some different measurements for some ingredients. I sometimes find the American way of listing everything in cups and tablespoons quite hard to use for certain ingredients, like butter.
Red Velvet Cupcakes
Makes about 24 cupcakes
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
30ml/2 tbsp. liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the icing:
300g tub cream cheese
75g/5 tbsp. unsalted butter, at room temperature
10ml/2 tsp. vanilla extract
2½ cups icing sugar, sifted
Preheat the oven to 350F/180C. Line cupcake pans with paper liners. In a large bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the centre comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the icing, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the icing sugar until totally incorporated, increase the speed and then beat until smooth. Ice cooled cupcakes as desired.
Ok, this is me again, not the recipe.
* The author recommends using vanilla flavouring (colourless) for the icing rather than vanilla essence for a nicer colour and texture. I did, and I liked it 🙂
*I piped the icing on top using a ziploc bag with a little snip in one bottom corner. It’s not exactly pro-looking, but it was something different to just slathering the icing on top with a knife or spoon. I don’t think I’m ready to actually go out and buy piping bags and fancy schmancy piping tips.
*I decorated with mini mini marshmallows (yip, that’s what the box called them) on some, hundreds & thousands on some, and cherries on the rest. I thought they looked cute, and carried on the pinky-red theme of the cakes.
*I decided to do some research into how full you’re supposed to fill cupcake liners… apparently 2/3 is the accepted amount. Based on some other cupcake advice I found at the same time, I used a 1/4C measure (not completely filled) to pour the batter into the cake liners so that each had the same amount of batter. I’ve always just guessed in the past, and used a couple of normal spoons. This way took out the guess work, was quicker and less messy. Hurray!