Recipe

Red velvet cupcakes

Buttery and fluffy, these red velvet cupcakes adorned with silky smooth vanilla or peppermint frosting are heavenly.

  • 1 hr 10 mins preparation
  • Makes 15
  • Print
    Print

Ingredients

Red velvet cupcakes
  • 90 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup (220g) caster sugar
  • 1 egg
  • 1 tablespoon pillar box red food colouring
  • 1 1/2 cup (225g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 2/3 cup (160ml) buttermilk
  • 1 teaspoon white vinegar
  • 1/2 teaspoon bicarbonate of soda
  • sweets, sugar flowers, chopped candy
  • canes and cachous, for decoration
Silky smooth frosting
  • 3 egg whites
  • 3/4 cup (165g) caster sugar
  • 230 gram butter, chopped, softened
  • 1 teaspoon vanilla extract or 1/2 teaspoon peppermint essence

Method

Red velvet cupcakes
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Line 15 holes of two 12-hole (1/3 cup/80ml) muffin pans with the paper cases.
  • 2
    Beat the butter, extract and sugar in a small bowl with an electric mixer for about 5 minutes or until pale and creamy. Add the egg and colouring; beat until combined. Reduce the speed to low; add the combined sifted flour and cocoa, then the buttermilk in two batches.
  • 3
    Combine the vinegar and soda in a small bowl (the mixture will foam). Stir into the cake mixture.
  • 4
    Spoon about 2 tablespoons of the mixture evenly into paper cases. Bake for about 20 minutes or until cooked when tested. Transfer to wire racks to cool.
  • 5
    Meanwhile, to make silky smooth frosting, place the egg whites and sugar in the small heatproof bowl of an electric mixer. Place the bowl over a pan of simmering water. Whisk until the sugar dissolves and the egg whites are very warm to touch, about 70°C on a sweets thermometer. Beat on high speed for 5 minutes. With the motor operating, add the butter, a piece or two at a time. Beat until the mixture is smooth and creamy. Beat in extract or essence.
  • 6
    Pipe silky smooth frosting on the cakes with a plain tube or, alternatively, spread liberally with a spatula. Top with decorations, as desired.

Notes

Un-iced cupcakes suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food