Red Velvet Cupcakes with Cream Cheese Frosting

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I have been wondering about Rev Velvet cake for a while and doing some investigations I found a few recipes for cupcakes that seemed to meet the requirements.  I eventually opted for the recipe on Joy Of Baking.  

Now it wasn’t as straightforward as I would have like, for a couple of reasons.  Firstly I didn’t have any buttermilk and didn’t want to make a special trip to the supermarket to get it, so I made my own(240 ml of milk mixed with one teaspoon of white vinegar and left for 5 minutes). 

That done I was ready to make the cupcakes.  Everything seems to have turned out well, though I am red/green colour blind, so I am not entirely sure mine are as red as they should be.  They look more brown than red to me.  But watching the video on Joy of Baking the cupcakes there didn’t seem to be a garish red.  Of course I guess it depends to some extent on the vibrancy of liquid red that is added.

So though I cannot confirm that my cupcakes are as red as they should be I can confirm that they are light and moist and taste very good, with very smooth, creamy frosting.

Red Velvet Cupcakes

Red Velvet Cupcakes:

  • 1 1/4 cups (125 grams) sifted cakeflour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
  • 1/4 cup (57 grams) unsaltedbutter, at room temperature
  • 3/4 cups (150 grams) granulated whitesugar
  • 1 medium egg(large in USA)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • 1 tablespoon liquid red food coloring
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon baking soda
Cream Cheese Frosting:

  • 8 ounces (227 grams) cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (60 grams) confectioners’ (icing or powdered) sugar, sifted
  • 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
Add the sugar and beat until light and fluffy (about 2-3 minutes).
Add the egg and beat until incorporated. Scrape downthe sides of the bowl.
Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring.
With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting.
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth.
Using the whisk attachment, gradually add the heavy cream/double cream and whip until the frosting is thick enough to pipe.
Add more sugar or cream as needed to get the right consistency.
Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Makes 12 cupcakes.

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