Red velvet cupcakes

Red Velvet Cupcakes (serves 24 cupcakes)

I love anything red velvet and these are sooo yummy! There’s nothing quite like a red velvet cupcake is there? Mmm…so decadent and delicious! This recipe makes a lot of batter – I could actually make 2 cake layers and 6 cupcakes with this mixture. If you just want to make cupcakes it will make +- 24 cupcakes. If you just want to make a cake, it will make 3 layers in a round cake tin.

Ingredients:

2 ¼ cups cake flour
1/3 cup cocoa
1 teaspoon salt
1 1/3  cups oil
1 ½ cups castor sugar
2 eggs
¾ cup buttermilk
1 tablespoon red gel food colouring (or 4 tablespoons liquid food colouring)
1 teaspoon vanilla essence
1 teaspoon baking powder
1 teaspoon baking soda

Method:

1. Preheat oven to 180°C and grease cupcake pans with butter or Spray & Cook.
2. In a large bowl, mix together the oil, sugar and eggs until well blended
3. Now add the flour and buttermilk alternately and mix well.
4. Add the baking powder, baking soda, cocoa and salt and mix until well combined.
5. Add the vanilla essence and colouring and mix well.
6. Fill the cupcake tins or liners 2/3 full.
7. Bake for 25-30 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
8. Allow to cool for 25-30 minutes before icing the cupcakes.

Cream Cheese Icing Ingredients:

1 tub cream cheese (230g)
2 tablespoons warm water
4 cups icing sugar

Method:

1. Beat the cream cheese (I used my KitchenAid Blender on medium) until smooth and then add the icing sugar cup by cup and mix well after each addition.
2. Add the water and mix well.With its distinct look, the popular cupcake is a top contender for favorite flavor.
   Martha Stewart Cupcakes

   • YieldMakes 24
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   Ingredients

   • 2 1/2 cups cake flour (not self- rising), sifted
   • 2 tablespoons unsweetened Dutch-process cocoa powder
   • 1 teaspoon salt
   • 1 1/2 cups sugar
   • 1 1/2 cups vegetable oil
   • 2 large eggs, room temperature
   • 1/2 teaspoon red gel-paste food color
   • 1 teaspoon pure vanilla extract
   • 1 cup buttermilk
   • 1 1/2 teaspoons baking soda
   • 2 teaspoons distilled white vinegar
   • Cream Cheese Frosting

   Directions

   1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
   2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
   3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
   4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   5. To finish, use a small offset spatula to spread cupcakes with frosting.

   Cook's Note

   Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

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