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Red Velvet Cupcakes with Almond Icing

Mix almond essence into your cream cheese frosting for a marzipan-like twist.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves24
  • DifficultyEasy

For the cupcakes

420g, plus 3 tbsp. plain flour
1 1/4 tsp. bicarbonate of soda
1 1/4 tsp. salt
20g unsweetened cocoa powder (recommended
250ml vegetable oil
310ml buttermilk
375g caster sugar
3 eggs
30ml red food coloring
150ml unsweetened apple puree
1 1/4 tsp. apple cider vinegar
For the cupcakes:

1) Preheat the oven to 180 degrees C/Gas mark 3. Line 2 muffin tins with 24 cupcake liners.

2) Sift together the flour, bicarbonate of soda, salt, and cocoa powder in a medium bowl.

3) In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food colouring, apple puree, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.

4) Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.

For the almond cream cheese icing:

1) In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the icing sugar, vanilla, and almond essences. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

To assemble:

1) Generously ice the top of each cupcake with the almond cream cheese icing.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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