Red Velvet Cupcakes

These Red Velvet Cupcakes are not only intensely bright red, they are moist, fluffy with a fine crumb, with just enough chocolate and a touch of tang. Decorate these delicious Red Velvet Cupcakes with my smooth and stable Cream Cheese Frosting.

Red Velvet Cupcakes

  • Servings: 12 cupcakes
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Red Velvet Cupcakes with Cream Cheese Frosting.

Author: Katherine Walton

Ingredients

Dry Ingredients 

-165 grams (3/4 metric cup) caster sugar 

-110 grams (3/4 metric cup) plain flour 

-55 grams (1/3 metric cup ) corn flour 

-10 grams (1 tablespoon) cocoa powder (I used Dutch cocoa powder)

-1 teaspoon baking powder 

-1/4 teaspoon baking soda

Wet Ingredients 

-115 grams salted butter (room temperature)

-2 large eggs lightly whisked (room temperature)

-125 ml (1/2 metric cup) buttermilk 

-1 tablespoon (20 ml) white vinegar 

-1 (5ml) teaspoon vanilla extract 

-Red food colouring (gel preferred) 

Directions

  1. Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake tray or muffin pan with cupcake liners. This recipe makes 12 cupcakes.
  2. In a stand mixer bowl add and mix dry ingredients caster sugar, plain flour, corn flour, cocoa powder, baking powder and baking soda until well combined.  
  3. Add room temperature butter to dry ingredients and mix until well combined. Scrape sides of bowl as necessary. Mixture should resemble a cookie dough.
  4. Add one half of the lightly whisked eggs until well combined, then add the other half. Scrape sides of bowl as necessary.
  5. Add a few drops to up to 1 teaspoon of red food colouring. Please note that sometimes red food colouring can leave a bitter aftertaste. For my recipe I used the brand Rainbow Dust ProGel in colour Poppy. I found this brand to not have any aftertaste. I used 1 teaspoon for an intense bright red.
  6. Add the vanilla extract and mix; then add the vinegar and mix; then add the buttermilk and mix until just combined. Scrape the sides of the bowl as necessary. Finish mixing with a silicone spatula. Do not over mix.
  7. Fill cupcake liners with batter in equal measurements. This recipe serves 12 cupcakes with 1/4 cup of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner. 
  8. Bake in the oven for 18-26 minutes. I baked mine for 24 minutes exactly. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.

Notes

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.

Cornflour is also known cornstarch.

All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.

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