29 June, 2017
Red Velvet Cupcakes
A friend suggested this week that I should put my recipe for Red Velvet Cupcakes on the blog! It reminded me of how much of a fan base my Red Velvets had! So here goes…..
The recipe for the cake is taken from the book ‘EAT ME! The Stupendous, Self-Raising World of Cupcakes and Bakes According to Cookie Girl’ by Xanthe Milton. The Vanilla Frosting is my own recipe and is the same as used on my ‘Very Vanilla Cupcakes’ which you can find on the blog.
Ingredients (to make 12 cupcakes):
- 140g plain flour
- 1 1/2 tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- pinch of salt
- 120ml buttermilk
- 1 tsp white/distilled vinegar
- 1/2 tsp vanilla extract
- 1/2 tsp red food colouring paste*
- 55g unsalted butter (room temperature)
- 170g caster sugar
- 2 eggs
Here comes the Science………. Vinegar is used as bicarbonate of soda needs an acid to react with to make carbon dioxide bubbles that cause the cakes to rise. And although the buttermilk is acidic and baking powder is a raising agent, the extra acid will help to make the bicarbonate of soda very active and make the cakes light. The bicarbonate of soda helps to add extra lift to the cakes, as the cocoa powder can tend to slightly reduce the rise.
*The best way to achieve a vibrant red colour is to use Sugarflair RED EXTRA concentrated paste.
Instructions:
- Preheat the oven to 180C/350F/Gas 4. Line a 12-hole non-stick muffin tin with paper cases.
- Sift the flour, cocoa powder, bicarbonate, baking powder and salt into a medium bowl. In a separate bowl, whisk the buttermilk, vinegar, vanilla and food colouring together until blended.
- Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the flour mixture, a third at a time, alternating with a third of the buttermilk mixture, until all is mixed in.
- Divide the mixture between the paper cases. Bake in the centre of the preheated oven for 20 minutes until springy to the touch. Remove and turn the cakes out onto a wire rack to cool.
Decorate with vanilla frosting (see ‘Very Vanilla Cupcakes’ blog post 25/05/17 for recipe & tips)
