© Mem
Photo by Mem

Red Velvet Cupcakes

Makes 18

300g (2 cups) plain flour
30g (1/4 cup) cocoa powder
1 tsp bicarbonate of soda
315g (1 1/2 cups) caster sugar
250ml (1 cup) buttermilk
200g unsalted butter, melted
2 eggs, lightly whisked
1 Tbsp white vinegar
1 tsp vanilla extract
1-2 tsp red food colouring
2 x 250g pkts cream cheese, at room temperature
300g (2 cups) pure icing sugar
120g butter, extra, at room temperature
1 tsp vanilla essence, extra

1. Preheat oven to 170°C. Line eighteen 80ml (1/3 cup) capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
2. Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
3. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over cupcakes.

One Response to “Red Velvet Cupcakes”

  1. Mem says:

    They are nice and moist and the icing is to die for (I’ve never had cream cheese icing before). I am glad I doubled the cupcake part as there would have been too much icing otherwise.

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