How to make delicious red velvet cupcakes
A simple white swirl of pale icing is all that is needed to adorn these deep red vanilla cakes, shown on the cover of my book.
Ingredients:
Makes 12
140 g/5 oz plain flour
1½ tbsp cocoa powder
½ tsp bicarbonate of soda
½ tsp baking powder
pinch of salt
120 ml/4 fl oz buttermilk
1 tsp vinegar
½ tsp vanilla extract
½ tsp red food colouring paste
55 g/2 oz unsalted butter, room temperature
170 g/6 oz sugar
2 eggs
For the icing
110 g/4 oz unsalted butter, room temperature
110 g/4 oz cream cheese, room temperature
450 g/1 lb icing sugar, sifted
½ vanilla pod
1 tsp vanilla extract
coloured sprinkles, to decorate
Directions
1. Preheat the oven to 180°C/350°F/Gas 4. Line a 12-hole non-stick muffin tin with paper cases.
2. Sift the flour, cocoa powder, bicarbonate, baking powder (or cream of tartar), and salt into a medium bowl. In a separate bowl, whisk the buttermilk, vinegar, vanilla, and food colouring together until blended.
3. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the flour mixture, a third at a time, alternating with a third of the buttermilk mixture, until all is mixed in.
4. Divide the mixture between the paper cases. Bake in the centre of the preheated oven for 20 minutes until springy to the touch. Remove and turn the cakes out onto a wire rack to cool.
5. To make the icing, beat the butter and cheese until creamy. Add the icing sugar and beat until combined. Split the half vanilla pod and scrape out the seeds into the icing. Add the vanilla.
6. Spoon the icing into a piping bag with a star nozzle and ice the cupcakes, starting from the outside and working in towards the middle. Decorate with coloured sprinkles.
This recipe is extracted from Eat Me! The Stupendous Self-Raising World of Cupcakes and Bakes According to Cookie Girl, by Xanthe Milton.
