Red Velvet Cupcakes
400g all purpose flour
320g caster sugar
2 tbsp cocoa powder (unsweetened)
2 tsp baking powder
1 tsp bicarb soda
½ tsp salt
190ml vegetable oil
2 tsp vanilla extract
50ml red liquid food dye
2 batches of Cream Cheese Frosting
Preheat a fan forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.
Add the flour, sugar, cocoa powder, baking powder, bicarb soda and salt into a large mixing bowl and mix on low speed using a hand mixer to help everything combine.
Next, add the eggs, oil, buttermilk, vanilla and red food dye to the dry ingredients and continue mixing on low speed until everything is well combined. Scrape down the bowl and mix for a final 20 seconds on low speed.
Scoop the batter into your cupcake liners, filling up about ½ way and bake for 40 min. The baked cupcakes will look shiny and moist on top when they’re ready. If it bounces and doesn't sink when you touch it, it's done! Take care not to overbake these cupcakes because they can dry out quickly and red velvet cupcakes should be moist and delicate. Once baked. Set them aside on a cooling rack to cool completely before frosting.
Fit the end of a piping bag with a Wilton 1M piping tip and 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.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)