Sunday, 14 August 2016

Recipe | Red velvet cupcakes & freebie!

Ashbourne, Derbyshire.
Red Velvet Cupcakes - Elizabeth Anne
Mouthwateringly moist deep red sponge topped with white cream cheese; red velvet cupcakes are little luxuries and best served with a cup of tea. I have made a printable recipe card which you can keep as a reference or take with you when you go shopping as a kind of shopping list. Either way, you can print out the card to keep by clicking on the download link.
Red Velvet Cupcakes - Elizabeth Anne

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Ingredients (for the cupcakes)

60g unsalted butter
150g caster sugar
1 egg
10g cocoa powder
2 tablespoons red food colouring
1/2 teaspoon vanilla extract
120ml buttermilk
150g plain flour
½ teaspoon salt
½ teaspoon bicarbonate soda
1½ teaspoon white wine vinegar

Ingredients (for the cream cheese)

300g icing sugar
50g unsalted butter
125g cream cheese
Red Velvet Cupcakes - Elizabeth Anne

How to (cupcakes)

1 | Start by preheating the oven to 170°C and line a cupcake tray with your chosen cupcake cases and place to one side.

2 | In a bowl, mix the butter and caster sugar together until light and fluffy in texture. Slowly add the egg and beat until fully incorporated.

3 | In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. All brands of red food colouring are different so you may need to experiment to get the right colour. I use a gel as I find I get better results in colour and the consistency doesn't become too runny as with standard food colouring.

4 | Pour the paste into the butter mixture and mix thoroughly until evenly combined, making sure you scrape down the sides of the bowl with a spatula. Pour in half of the buttermilk and beat until well mixed. Add half of the flour and beat again until fully incorporated. Repeat this process until you have used the buttermilk and flour.

5 | Next add the salt, bicarbonate of soda, and vinegar and beat until fully combined. Add the mixture to the cupcake cases and place into the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave the cupcakes to cool completely on a wire rack before adding the cream cheese.

How to (cream cheese)

1 | Place the butter and icing sugar in a bowl and beat until light and fluffy. Add the cream cheese and beat until fully incorporated. Take care not to over-mix as the mixture can become runny.

2 | Spoon the cream cheese into a piping bag with a large star nozzle and pipe onto each cupcake.
Red Velvet Cupcakes - Elizabeth Anne
I hope you enjoyed this post and let me know if you decide to make these red velvet cupcakes or any other recipes you'd like to see me bake in the comments section below. Don't forget to print your free shopping list by clicking the download link at the top of this post!


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2 comments

  1. Lovely post....looking forward to making these in the next few days.

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    Replies
    1. Oh lovely! I'd love to see some photos of your creations :) Lizzie xx

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