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Red Velvet Cupcakes
By Rosalind Miller Cakes

Makes 36
 
Ingredients
500 grams plain flour
450 grams caster sugar
4 medium room temperature eggs
400 mls buttermilk
200 gms unsalted room temperature butter
1 teaspoon baking powder
1.5 teaspoons bicarbonate of soda
1.5 teaspoons white wine vinegar
1 teaspoon salt
25 grams cocoa powder
20 mls liquid red food colour
2 teaspoons good quality vanilla extract.
 
Method
Mix red food colour, vinegar, &  butter milk.
Cream the butter in a mixer to soften it for approx 1 min
Slowly add the sugar and beat for approx 5 min in a mixer, til the mixture is light and fluffy. Add vanilla extract.
Sift flour, salt, bicarb soda, cocoa & baking powder together.
Add eggs one at a time with a small spoon of the sifted flour, and mix for about 1 minute, scraping down the bowl after each addition.
With the mixer on the lowest speed add half the sifted flour mix, mix til incorporated (about 30 seconds in a mixer).
Add the buttermilk, mix til incorporated (about 30 seconds in a mixer).
Add the rest of the sifted flour mix, mix til incorporated (about 30 seconds in a mixer). 

Put into cupcake cases, and bake for around 17 mins at 190 or 170 in a fan oven.

Cream Cheese icing
1 kg icing sugar
200 grams soft unsalted butter
250 grams cream cheese.

Beat together in a mixer for about 5 minutes.

Pipe on top of cupcakes. 
 
 
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