Delicious, Finger Licking Red Velvet Cupcakes.

I had been craving a Red velvet cupcake for absolutely ages! Having been disappointed time and time again  by the bakeries in Doha and coffee houses, that either made them too sweet or too dry! I decided to try my hand at making them. For some reason I’ve always assumed that they were difficult and time-consuming to bake, I could have not been more wrong.

I did what I always do when looking for a new recipe…. I turned to good old Google and YouTube. And I found the perfect recipe from Cupcake Jemma.

This recipe uses butter milk. And it is the butter milk that makes these cupcakes soft and moist. If you don’t have butter milk for what ever reasons, have no fear you can make your own!! Pour three tbs of normal milk and add a teaspoon of natural vinegar. Give it a good stir and leave it to sit for minutes before use.

This recipe makes 24 cupcakes.

Ingredients (sponge):
235g Self raising flour
15g Cocoa powder
250g Caster sugar
3/4 tsp Salt
270g Soft unsalted butter
4 Large free-range eggs
3 tbs Buttermilk
1tsp Red food colour paste
1 tsp Vanilla extract
3/4 tsp Bicarbonate of Soda
1.5 tsp Cider vinegar

Ingredients (icing):
150g Soft unsalted butter
240g Cream Cheese
840g Icing sugar

  1. preheat the oven to 180c/Fan 160c/gas 4. Prepare the cupcake trays with the cupcake cases.
  2. Measure all the dry cake ingredients into a large bowl and mix until well. Add the butter and eggs,mix well.
  3. Mix the red food paste and vanilla extract with the butter milk, add it to the batter and mix.
  4. Add the bicarbonate soda to the cider vinegar, give it a quick mix and while its fizzing add it to the bake batter and mix.
  5.  Scope the mixture into the prepared cupcake tray. Bake for 15 to 20 minutes. Place on a cooling rack to cool.
  6. For the icing cream the soften butter and cream cheese while adding the icing sugar a bit at a time. For my icing I didn’t the whole quantity of icing sugar, I only used half as I didn’t want it too sweet.
  7. Once the cupcakes have completely cooled they are ready to be iced. This can be done by either scoping on the icing and spreading it over or using a piping bag.

These should be stored in an air tight container, and they will keep up to 5 days as mosit and fresh as the day you made them.

Please do let us know how you get on with the recipe. Comments and suggestions always welcomed. Do remember to like, share and follow the blog. Happy Baking xx

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