Red Velvet Cupcakes

I am in a very cooking/foodie mood (promise this will be my last recipe post for a while), I have just made some chocolate biscuits and about to embark on dinner. But before I even decide what I should make for dinner I thought I should do a post today as (sorry!!!) I missed yesterday after 5hrs of exams. Below is my famous (amoungst 10 people) Red Velvet Cupcake Recipe, this can also be made as a cake if you like by just putting all the mixture together. The key when making Red Velvet Cakes is to whisk the butter and sugar really well, otherwise they will be very heavy. Happy baking!!!

RED VELVET CUPCAKES

YOU WILL NEED

Cupcakes

60 g Unsalted Butter, room temp

150 g Caster Sugar

1 large Egg, lightly beaten

10 g Cocoa Powder

20 ml Red Food colouring, gel/paste

1/2 teaspoon Vanilla Extract

120 ml Buttermilk

150 g Plain flour

1/2 teaspoon Salt

1/2 teaspoon Bicarb Soda

1 1/2 teaspoon White wine Vinegar

Cream Cheese Frosting

300 g Icing sugar, sifted

50 g Unsalted butter, room temp

125 g Cream Cheese, slightly softened

Makes 12

DIRECTIONS

1. Preheat the oven to 170c. Line a 12-hole cupcake tin with patty cases.
2. Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed.
3. In a small bowl, mix the food colouring, cocoa powder and vanilla extract until it makes a thick paste.
4. Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Be sure to scrape down any stray batter from the sides of the bowl with a rubber spatula. The mix should be a deep rose pink/red.
5. On slow speed, slowly add half the buttermilk until well mixed then add half the flour until well mixed. Repeat for the remaining milk and flour, beating until the mixture is smooth.
6. Add the salt, bicarb and vinegar, turning up the speed and beating for a couple more minutes.
7. Spoon a heaped tablespoon of mixture into each paper cases until no more than two-thirds full.
8. Bake for 20-25 minutes, or until the top of a cupcake bounces back when lightly touched. (A skewer inserted in the centre should come out clean).
9. Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting.
10. In a food processor or electric mixer, beat the icing sugar and butter until well mixed.
11. Dice the cream cheese into smaller cubes then add to the mix, beating until completely combined.
12. On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.
13. When the cupcakes are cold, pipe the cream cheese frosting on top, or use an icecream scoop to dollop the frosting on the stunning red-domed cupcakes.

Love and Luck

xxxxx