By Chelsea Sugar![Lara's Red Velvet Cupcakes]()
Page views: 149603One of our Hottest Home Baker Wild Card Bake-Off contestants, Lara, made these delicious red velvet cupcakes.
33 reviews
Cupcakes:
1 ¼ cups plain flour
¼ tsp baking powder
¼ tsp salt
1 Tbsp cocoa powder
60 g unsalted butter (at room temperature)
¾ cup Chelsea White Sugar
1 egg
½ tsp vanilla extract (or 1 tsp vanilla essence)
½ cup buttermilk
1 Tbsp red food colouring
½ tsp white vinegar
½ tsp baking soda
Cream cheese frosting:
225 g cream cheese (at room temperature)
½ tsp vanilla extract (or 1 tsp vanilla essence)
½ cup Chelsea Icing Sugar (sifted)
¾ cup cream
Preheat oven to 180⁰C fan bake, and line 12 muffin tins with cupcake liners.
In a large bowl sift together the flour, salt, baking powder and cocoa. Combine with a whisk.
In a mixer (or with an electric hand mixer) cream the butter and Chelsea White Sugar. Add the vanilla extract and the egg and beat until light and fluffy.
In a separate dish mix together the buttermilk and the food colouring.
Alternately (in thirds) add the dry mixture and the buttermilk mixture to the creamed mixture. Scrape the sides of the bowl after each addition to ensure all ingredients are well combined. Mix well.
Remove mixing bowl from machine, and have a rubber spatula or wooden spoon ready to hand-mix with. Add the baking soda to the vinegar and quickly stir to dissolve baking soda. While still fizzing, add to the batter and mix through the liquid by hand.
Working quickly, spoon (or scoop with an ice cream scoop for even measures) the batter into the prepared cupcake liners (about ¾ full). Place in the oven, and bake for 18-20 minutes or until a skewer comes out clean when inserted into the centre of a cupcake.
Cool the cupcakes in the tin for 10 minutes before transferring to a wire rack to cool completely.
When cool, ice with cream cheese frosting.
Method for Cream Cheese Frosting:
In a mixer (or with an electric hand mixer) mix together the cream cheese, Chelsea Icing Sugar and vanilla extract. Whip the cream in a separate bowl. Fold the whipped cream into the cream cheese mixture by hand. The mixture should be thick and even in colour.
Spread on top of the cooled cupcakes, or pipe the frosting in swirls. Sprinkle crumbs of one of the cupcakes over the frosting for decoration (if you can bear to spare one!) or, use sprinkles of your choice.
I doubled the recipe and it turned out pretty great except for the fact that it had a bit of a sour taste to it and it was quite runny despise adding endless amounts of icing sugar
the taste was nice though and overall it was a decent recipe
lovely and velvety! rose nicely. Doubled the recipe and got 15 big cupcakes. Added a bit more dark cocoa powder as had used raw cacao powder and the batter was bright red. Will definitely make this one again
Just another tip
Add one teaspoon of vanilla and a good pinch of salt just like my grandma taught me
Always use pure vanilla !!!!!!
Soo god they were so light and fluffy and lovely red colour
Love this recipe. I used a mini muffin tin and adjusted the cook time accordingly, they rose beautifully and are fluffy and moist!!
Decent recipe. It didn’t blow me away, but I might use it again. I didn’t have any red food colouring so I made them green velvet cupcakes!
Sadly, this was not a good recipe, it was dry, tasteless and the mouthfeel was not good. I would recommend not to use it.
Very tasty. Everyone enjoyed them.
Amazing & delicious recipe
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