by Katherine Walton on May 18, 2022 6 Comments
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.
-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
-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)
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.