Red Velvet Cupcakes

A couple of days ago I was on the phone to my sister and I told her that I was busy baking cupcakes. She told me about a program on the food network called DC cupcakes. The recipes from Georgetown Cupcake looked so delicious that for my second batch of cupcakes this week, I decided to try their red velvet cupcakes. 


The cupcakes were much easier to make than I had expected and the chocolatey taste was surprising from such a red mixture! The vinegar/ bicarbonate of soda reaction was slightly disappointing but it definitely made the cupcakes light and fluffy and the red colour definitely 'popped'! 

Red Velvet Cupcakes

12 tablespoons of unsalted butter
1 3/4 cups sugar
3 1/4 cups plain flour (sifted)
1 1/2 cups whole milk
2 large eggs
1 teaspoon of salt
1 teaspoon of vanilla extract
4 tablespoons of red food colouring
2 1/2 tablespoons of cocoa powder (sifted)
1 1/2 teaspoons of baking soda (bicarb)
1 1/2 teaspoons apple cider vinegar

Preheat your oven to 170 oC

1. Cream butter and sugar until light and fluffy.
2. Add the eggs slowly, one at a time. 
3. In a separate bowl, prepare the red mixture by mixing the cocoa powder, red food colouring and vanilla. 
4. Add the red mixture to the eggs, butter and sugar.
5. Add the salt to the milk.
6. Alternate adding milk and flour to batter (1/3 at a time).
7. Mix the apple cider and the baking soda. As soon as you see the ingredients react add to the batter. 
8. Mix the batter until all the ingredients are combined (do not over mix). 
9. Use an ice cream scoop to put the batter into the pre lined cupcake tin. 
10. Bake in the oven for 15 to 20 minutes.

Cream Cheese Frosting

6oz cream cheese
2oz butter
4 cups icing sugar
1/4 teaspoon vanilla

1. Mix the cream cheese, vanilla and butter. 
2. Add the icing sugar slowly. 
3. Mix for 2-5 mins. 
4. Put into a frosting bag and create a signature swirl. 

Enjoy!