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 (or Olivani Spread)
- 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
16
What did you think of this recipe?
Waitai
5
MADI
YUMMY
4
ACY
Delicious cupcakes. Was first time making them and came out great. Will definitely use the recipe again! Didn’t have buttermilk so used regular milk mixed with tablespoon of vinegar. Tastes all the same, great recipe!
5
Unknown
These cupcakes are really delicious! They were the perfect amount of sweet and the icing paired really nicely. They were super easy to make and were very fun. I would highly recommend and I know all of my family loved them. I used regular flour instead of cake flour and they turned out fine
5
liv
so good and easy to make
5
JJ
so good :D
5
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
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
16
What did you think of this recipe?
Waitai
5
MADI
YUMMY
4
ACY
Delicious cupcakes. Was first time making them and came out great. Will definitely use the recipe again! Didn’t have buttermilk so used regular milk mixed with tablespoon of vinegar. Tastes all the same, great recipe!
5
Unknown
These cupcakes are really delicious! They were the perfect amount of sweet and the icing paired really nicely. They were super easy to make and were very fun. I would highly recommend and I know all of my family loved them. I used regular flour instead of cake flour and they turned out fine
5
liv
so good and easy to make
5
JJ
so good :D
5
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
You May Like These
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.
learn about baking
How to Choose SugarFor Baking?
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