Red Velvet Cupcake
400g of All Purpose Flour
2 tbs of Cocoa Powder
320g of caster Sugar
2 tsp of Baking Powder
1 tsp of Baking Soda
½ tsp of Salt
190ml of Vegetable Oil
250ml of Buttermilk
50ml Red Food Colouring
2 tsp of Vanilla Extract
1 batch Fluffy Cream Cheese Frosting
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
Add the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
Add the eggs, oil, buttermilk, vanilla and red food dye into a large jug and whisk until well combined.
Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 20-30 min (see notes). Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.
Use a 1M tip to frost your cupcakes in a swirl.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tins - adjust baking time to 30-40 min and bake on 180C
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: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.