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Red Velvet Cupcakes

Beautiful swirls of icing crown these cupcakes - they're fit for any princess.

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves12
  • DifficultyEasy
60g softened salted butter
150g caster sugar
1 egg
20g cocoa powder
30ml red food colouring
15ml vanilla extract
130ml buttermilk
150g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar

For the icing

300g icing sugar
50g salted butter

1. Cream the butter and sugar together until light and fluffy, then add the beaten egg. Mix the cocoa powder, colouring and vanilla together to form a paste then add to the creamed mixture.

2. Sift the flour and add 1 tbsp at a time along with the buttermilk. Blend on high for 30 seconds to get nice and light and fluffy, then switch off the machine and add the soda and vinegar so they start to fizz. Mix again and then spoon into deep cupcake cases (3.8cm height) and bake at 170 °C for 20 minutes until they bounce back to the touch.

3. Cool on a wire rack and in the meantime make the icing by mixing all the ingredients together for several minutes until light and fluffy.

4. Add more milk or icing sugar to change the consistency. You should aim for something that holds its shape without being too stiff. Pipe the icing on top of the cakes using a reusable piping bag and large star nozzle and decorate as required.

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