RED VELVET CUPCAKES

The Queen is here.

When I worked in a cupcake bakery, this was the most popular flavour. And it's popular for a reason! My Red Velvet Cupcakes are delicate in texture and flavour, moist, and that frosting on top? It's my perfectly pipe-able Cream Cheese Frosting! The magic ingredient is milk powder and it makes this cupcake an overall masterpiece!

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Makes 20

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Level

INGREDIENTS

Cupcakes

  • 175 g (1 cup) plain (all-purpose) flour

  • 225 g (1 1/4 cups) caster (superfine) sugar

  • 50 g (13/4 oz) cocoa powder

  • ½ teaspoon bicarbonate of soda (baking soda)

  • ½ teaspoon fine salt

  • 175 g (6 oz) unsalted butter, softened

  • 2 large eggs, at room temperature

  • 175 ml (6 fl oz) full-cream (whole) milk

 

Frosting

  • 1 batch of my chocolate American or Swiss meringue buttercream frosting.

Method

Cupcakes

Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line a cupcake tin with brown cupcake liners. 

 

Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.

 

Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.

 

Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.

 

Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

 

Fit the end of a piping bag with a Wilton 1M tip, fill the bag with frosting and frost your cupcakes in a signature swirl

NOTES

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

 

BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

TOOLS YOU'LL NEED

 

  • Kitchen scales

  • Measuring cups

  • Measuring spoons

  • Large mixing bowls

  • Electric hand mixer or stand mixer

  • Whisk (if making by hand)

  • Wooden spoon (if making by hand)

  • Spatula

  • Cupcake baking tin

  • Cupcake liners

  • Ic cream scoop

  • Wire rack

  • Frosting bag

  • Piping tip (any)

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

I Have A Recipe Suggestion!

Contact

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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