Red Velvet Cupcakes

Red velvet cakes and cupcakes are an all time favourite that are adored by everyone – mom, dad, kids and even grand parents. Although the recipe may look extremely daunting and complicated, it is actually quite simple. Some people are not crazy about the cream cheese icing, so butter-cream icing can be used as a delicious alternative. Make sure you follow the instructions carefully and take every care to ensure that your measurements are accurate to produce the ultimate red velvet cupcakes. PS – remember to wear an apron; unless you want your clothes to turn gloriously red.

What you need

The Cupcakes
2 1/2 cups flour (sifted twice)
1 tsp baking powder
1 tsp salt
2 tablespoon cocoa powder
60 ml red food colouring
1/2 cup soft butter
1 1/2 cups sugar
2 eggs (make sure they are at room temperature)
1 tsp vanilla essence (or vanilla extract)
1 cup buttermilk
1 tsp white vinegar
1 tsp bicarbonate of soda

The Icing
450g softened cream cheese
1/2 cup softened butter
1 tsp vanilla essence (or vanilla extract)
2 1/2 cups icing sugar (sifted)
1 pinch of salt

The process

The Cupcakes

Heat your oven to 180⁰C.
Place paper cupcake holders into muffin tray.
Combine the sifted flour, the baking powder and the salt.
In a separate bowl mix together the red food colouring and the cocoa powder until they are very well combined to form a liquid-like paste . It is very important that there are no lumps.
In another bowl (large) cream together the butter and the sugar. Beat for approximately 4 minutes.
Add the eggs individually. Beat for one minute after each addition.
Add the vanilla essence (or vanilla extract) and the red-cocoa paste.
Ensure that all the ingredients are well combined.
Add one third of the flour mixture into the creamed butter, sugar, egg and vanilla mixture.
Beat until well combined.
Add half of the buttermilk.
Beat until well combined.
Continue adding the flour mixture and buttermilk alternately until all the ingredients are perfectly combined.
In a small bowl, mix together the white vinegar and bicarbonate of soda. It will begin to fizz, but wait until the fizzing stops and add this to the mixture.
Fold the mixture to ensure that all ingredients are combined.
Spoon the mixture into the cupcake holders until they are three quarters full.
Place in the oven and bake for approximately 20 minutes.

The Icing

Mix the cream cheese and the butter together until well combined and smooth.
Using a low speed, mix the icing sugar, salt and vanilla essence (or vanilla extract) into the cream cheese mixture.
Beat until light and fluffy.
Ice the cupcakes immediately.