Fluffy and soft these Red Velvet Cupcakes feature a tangy cream cheese frosting that takes them to the next level!
I still remember my first ever red velvet cupcake... I was living in London and had just moved into a super cute little house. It was my birthday and my roommates surprised me some delicious red velvet cupcakes from a local cake store and O.M.G I was in heaven. What were these? Why had I never had one before? Did I have to share them? It's safe to say I was hooked. I visited that cake shop almost weekly.
When I returned to Australia I started making my own and now I get to share the recipe with you. If you've never had one before I hope you enjoy them as much as I do!
Ingredients
Red Velvet Cake
300g Caster Sugar
120g Unsalted Butter (Room Temperature)
2 Large Eggs
20g Cocoa Powder
50ml Red Food Colouring
1 TSP Vanilla Essence
300g Gluten Free Plain Flour (Sifted)
3/4 TSP Salt
240ml Buttermilk
1 TSP Bicarb Soda
1 TBSP White Wine Vinegar
Cream Cheese Frosting
600g Icing Sugar
100g Unsalted Butter (Room Temperature)
250g Philadelphia Cream Cheese (Room Temperature)
Method
1. Preheat oven to 190 C and line a cupcake tray with patty pans.
2. Using an electric mixer with a paddle attachment, cream together butter and caster sugar until pale and fluffy.
3. Add in eggs 1 at a time and mix well between each addition.
4. In a separate small bowl, combine cocoa powder, food colouring and and vanilla and stir to make a paste.Add paste to the butter mixture and mix until well combine.
5. Add salt to flour. Alternate between adding the flour and the buttermilk to the butter mixture (Approximately half each time). Combine well in between each addition.
6. In another small bowl,mix the bicarb soda and vinegar together then add to the cake batter and mix until well incorporated.
7. Spoon batter into the prepared cupcake tray filling each pan 2/3 full. Bake in preheated oven for 18 minutes or until the tops bounce back when lightly pressed. Transfer to a cooling rack and allow to cool completely before frosting.
Frosting
8. Using and electric mixer with a paddle attachment, on low speed, beat the icing sugar and butter together until sandy in texture. Add the cream cheese and beat on low speed until fully incorporated, increase speed and beat until soft and fluffy.
9. Spoon 2 TBSP of frosting onto each cupcake and smooth down.
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