Icing Sugar
Icing sugar can also be...
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Cupcakes
Red Velvet Cupcakes
15 mins
18 mins
Easy
12
This red velvet cupcake recipe is thanks to one of our Recipe Club members - we love their photo!
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- Ingredients
- Method
Ingredients
- 1 ¼ cups (125gs) sifted cake flour
- ¼ tsp baking powder
- ¼ tsp salt
- 1 Tbsp cocoa powder
- ¼ cup (57g) unsalted butter, at room temperature
- ¾ cups (150g) Chelsea White Sugar
- 1 large egg
- ½ tsp pure vanilla extract
- ½ cup (120ml) buttermilk
- 1 Tbsp liquid red food coloring
- ½ tsp white distilled vinegar
- ½ tsp baking soda
Cream Cheese Frosting
- 8oz (227g) cream cheese, room temperature
- ½ tsp pure vanilla extract
- ½ cup (60g) Chelsea Icing Sugar, sifted
- ⅔ cup slightly whipped cream
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
10
What did you think of this recipe?
lily
was OK didn't taste like much though
2
Gabriella
My go-to recipe for red velvet - lost count of how many times I've used it! I bake this as cupcakes or a cake. Have yet to add the whipped cream to my icing but it works without. I've also paired the cupcakes/cake with a strawberry cream cheese icing. Couldn't find cake flour so use plain flour. I substitute the white sugar for soft brown sugar. I might be baking these this weekend to share with friends - they always look on point.
5
Unknown
Made red velvet cupcakes for the first time and followed the recipe, they turned out great :)
5
Ashley
They just fabulous well better than fabulous!!!!!!!
5
pcpop
Easy to make however not my idea of a good cupcake. Turned out solid and dry and I'm not too surprised given the amount of beating required in the recipe. My idea of a great cupcake is a soft moist cake which this is not.
2
Bpkiwi
The recipe is fairly easy to follow, if a bit long winded. Unfortunately while the cupcakes turned out fine, they really don't taste of anything much, and are certainly not velvet.
2
Jemma H
They exploded in my oven.
1
Unknown
Easy to make and yummy
4
Jeon Jungkook
Really easy and went down really well ~~
5
Unknown
Easy to make and went down a treat
5
Method
Red Velvet Cupcakes: Preheat oven to 175°C (350°F) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the Chelsea White Sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and Chelsea Icing Sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
10
What did you think of this recipe?
lily
was OK didn't taste like much though
2
Gabriella
My go-to recipe for red velvet - lost count of how many times I've used it! I bake this as cupcakes or a cake. Have yet to add the whipped cream to my icing but it works without. I've also paired the cupcakes/cake with a strawberry cream cheese icing. Couldn't find cake flour so use plain flour. I substitute the white sugar for soft brown sugar. I might be baking these this weekend to share with friends - they always look on point.
5
Unknown
Made red velvet cupcakes for the first time and followed the recipe, they turned out great :)
5
Ashley
They just fabulous well better than fabulous!!!!!!!
5
pcpop
Easy to make however not my idea of a good cupcake. Turned out solid and dry and I'm not too surprised given the amount of beating required in the recipe. My idea of a great cupcake is a soft moist cake which this is not.
2
Bpkiwi
The recipe is fairly easy to follow, if a bit long winded. Unfortunately while the cupcakes turned out fine, they really don't taste of anything much, and are certainly not velvet.
2
Jemma H
They exploded in my oven.
1
Unknown
Easy to make and yummy
4
Jeon Jungkook
Really easy and went down really well ~~
5
Unknown
Easy to make and went down a treat
5
You May Like These
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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To serve
- 2 bananas, sliced
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ingredients
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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