Red Velvet Cupcakes

by

Drop

POSTED Fri, 3 January 2020

Serves

12

Total Time

70 MINS

Calories

215

A classic recipe for rich, moist and very colourful cupcakes ... top with our easy Cream Cheese Frosting.

recipe-image

    INGREDIENTS


  • Plain flour icon
    Plain flour

    250 g (about 2 cups)

  • Cocoa powder icon
    Cocoa powder

    2 tablespoons (about 11.1 g)

  • Baking powder icon
    Baking powder

    2 teaspoons (about 10 g)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    ½ teaspoon (about 2.33 g)

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)room temperature

  • Granulated sugar icon
    Granulated sugar

    200 g (about 1 cup)

  • Food coloring icon
    Food coloring

    2 teaspoons (about 8.8 g)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Egg icon
    Egg

    1 (about 50 g)

  • Buttermilk icon
    Buttermilk

    180 g (about ¾ cup)

  • Apple cider vinegar icon
    Apple cider vinegar

    5 g (about 1 teaspoon)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line 2 clean muffin pans
  • 3. Add plain flour, cocoa powder, baking powder and bicarbonate of soda to a clean medium bowl
  • 4. Whisk briefly until combined
  • 5. Add unsalted butter and granulated sugar to a clean stand mixer bowl
  • 6. Cream together until light and fluffy
  • 7. Add food coloring and vanilla extract to the batter
  • 8. Mix well
  • 9. Transfer dry ingredients to batter
  • 10. Add egg to the batter and mix
  • 11. Add buttermilk and apple cider vinegar to the batter
  • 12. Mix briefly until just combined
  • 13. Transfer batter to 2 muffin pans
  • 14. Bake until skewer tests clean - 20 min, 175°C
  • 15. Let cool completely
  • 16. Frost with piping bag

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