RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
- 2 ¾ tablespoons cocoa powder
- 3 tablespoons liquid red food colouring
- 1 teaspoon vanilla
- 4 tablespoons salted butter, softened
- ¾ cup white sugar
- 1 large egg
- ½ cup buttermilk, at room temperature
- 1 cup plus 2 tablespoons all-purpose flour, sifted
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 ½ teaspoon white vinegar
- For the frosting:
- 4 teaspoons salted butter, softened
- 125 g cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- pinch of salt
In a small mixing bowl, combine the cocoa powder, colouring, and vanilla and stir to make a paste. Set aside.
In a medium-sized mixing bowl, beat the butter and sugar together until fluffy.
Beat in the egg and mix until fluffy. Add the paste and mix until combined.
Pour half of the flour mixture into the butter mixture and beat for 15 seconds.
Pour half of the buttermilk into the butter mixture and beat for 15 seconds.
Repeat with the remaining half of the flour and buttermilk.
Add the white vinegar, baking soda, and salt into the batter and beat until just combined.
Scoop into a pan lined with cupcake liners.
Bake for 20 to 22 minutes at 180°C or until a toothpick inserted in the middle comes out clean.
Scoop into a pan lined with cupcake liners. Bake for 20 to 22 minutes at 180°C or until a toothpick inserted in the middle comes out clean
Recipe posted by Ilzette Feyt
Photo: Ilzette Feyt
