Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 24
Ingredients: 2 ½ cups plain flour; 1 ½ cups Chelsea Caster Sugar; 1 tsp baking soda; 1 tsp salt; 1 ½ cups vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 Tbsp red food colouring; 1 tsp of raspberry flavour; 1 tsp white distilled vinegar; 1 tsp vanilla extract; For the meringue butter cream; 200 g Chelsea Caster Sugar; 3 egg whites; 250 g unsalted butter, softened and chopped; 1 tsp vanilla extract.

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Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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1 cup Edmonds Self Raising Flour (150g)
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Buttercream Icing

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2 1/4 cups Chelsea Icing Sugar (338g)
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3 large ripe bananas (mashed)
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Details page sections

Cupcakes

Red Velvet Cupcakes

3.4

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

Red velvet cupcake recipe by Antony Kapeli Sua, winner of the Chelsea School Bake Off 2010.

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Ingredients
Method

Ingredients

2 ½ cups plain flour
1 ½ cups Chelsea Caster Sugar
1 tsp baking soda
1 tsp salt
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food colouring
1 tsp of raspberry flavour
1 tsp white distilled vinegar
1 tsp vanilla extract

For the meringue butter cream

200 g Chelsea Caster Sugar
3 egg whites
250 g unsalted butter, softened and chopped
1 tsp vanilla extract.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

5

What did you think of this recipe?

Unknown

Awesome cup cakes

Jan

this recipe was disgusting - I followed it exactly and the only thing I got out of it were oily, uncooked, flavourless cupcakes. I cooked for around 30 minutes because the centres would not cook, still came out uneven and flaky. There was oil residue left in the cupcake tin after cooking, and that showed through in the flavour - all I could taste was oil

Lisa

Fantastic cupcakes! I baked them for 18 minutes, they look fabulous and taste even better!

Unknown

Always a treat, nice and moist. I use all the batter to make a cake and always get great responses

Unknown

Way too much oil

Method

Preheat the oven to 180°C (350°F). Line two (12 cup) cupcake pans with cupcake papers.

In a medium sized mixing bowl, sift together the flour, Chelsea Caster Sugar, baking soda and salt. In a large bowl gently beat together the oil, buttermilk, eggs, food colouring, raspberry flavour, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet mixture and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake papers, about 2/3 filled. Bake in oven for 20 - 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness (insert a toothpick - if it comes out clean the cakes are done). Remove from oven and cool completely before icing.

For the meringue butter cream icing:

Put the Chelsea Icing Sugar and the egg whites in a heatproof bowl set over a saucepan of simmering water. Whisk until it reaches 60°C (140°C) on a sugar thermometer. Remove from heat and whisk with a electric beater until the mixture has doubled in volume and forms stiff peaks. Gradually add the butter to the cooled meringue mix, beating constantly until the icing is smooth. Fold in vanilla and pipe onto cooled cupcakes immediately.

Recipe by Antony Kapeli Sua, winner of the Chelsea School Bake Off 2010.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

5

What did you think of this recipe?

Unknown

Awesome cup cakes

Jan

Lisa

Fantastic cupcakes! I baked them for 18 minutes, they look fabulous and taste even better!

Unknown

Always a treat, nice and moist. I use all the batter to make a cake and always get great responses

Unknown

Way too much oil

How to Choose SugarFor Baking?

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learn better baking

Need more inspiration?

Light in Flavour

Fruity

Nutty

Spiced

Caramel

Chocolate

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A Culinary Adventure For All Kids

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Details page sections

Red Velvet Cupcakes

Ingredients

Chelsea Products in Recipe

Reviews 5

What did you think of this recipe?

Method

Chelsea Products in Recipe

Reviews 5

What did you think of this recipe?

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Reviews

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Reviews

5