I don't know anyone who doesn't love a slice of red velvet, so when the bank holiday rolled around, I thought it would be appropriate to make a batch of cupcakes for guests and my lovely family! I'd never made these before, so I was glad that the recipe wasn't all that challenging. Having said this, the red food colouring makes a hell of a mess, so don't be wearing your favourite top whilst making these! Anyway, enough of the rambling.. Here is the recipe. Quick, easy and oh so yummy! Enjoy!
250g plain flour (sifted)
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
100g soft unsalted butter
200g caster sugar
1 tablespoon red food colouring
2 teaspoons vanilla extract
1 teaspoon cider vinegar
500g icing sugar (sifted)
125g cream cheese
125g soft unsalted butter
2 teaspoons lemon juice
For the cupcakes:
1. Preheat oven to 170° fan oven and line two tins with paper cases (tip- use tins with taller moulds so cupcakes keep their shape).
2. Combine flour, baking powder, cocoa powder and bicarbonate of soda in a bowl.
3. In another bowl, cream butter and sugar, when you have a soft pale mixture beat in food colouring and vanilla extract.
4. Gradually beat in dry ingredients and both eggs.
5. Beat in buttermilk and cider vinegar and divide into cases. Bake in the oven for approximately 20 minutes.
For the frosting:
1. Mix cream cheese butter and icing sugar.
2. Add in lemon juice and mix to make a smooth frosting.
3. Ice cupcakes as desired (I used a piper to create the cute swirls!)
Note: This makes approx. 24 cupcakes. If you want to make a cake instead this same recipe works for 2x 10 inch tins (not filled too deep) and enough icing for middle and top.
Fact: Cider vinegar is used in the cake to create a reaction with the baking powder and start a chemical reaction needed to produce carbon dioxide and give the cake a lift as they bake! You can't taste the vinegar at all!