I baked this cupcakes a while ago but never really found the time to write about them. But now that we are about to celebrate the orthodox Easter I thought it will be a good opportunity.
When I look at the pictures I get the feeling of fresh and spring so if you already celebrated Easter I am sure that you could still bake the cupcakes and decorate them for Spring instead.
Well that if you actually see any signs of spring where you are 🙂 Here we still have a lot of rain and it’s still chilli – not at all like spring I must say.
- Makes about 24 cupcakes. If you want more just double the quantities.
- 2½ cups of flour sifted
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1½ cups of sugar
- 1½ cups vegetable oil
- 2 large eggs(room temperature)
- ½ tsp red gel-paste food colouring
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1½ tsp baking soda
- 2 tsp white vinegar
- Preheat the oven to 180C. Line standard muffin tins with paper liners.
- In a big bowl this together the sifted flour, cocoa and salt.
- With an electric mixer on medium-high speed whisk together the sugar and oil until well combined. For this operation chose a high bowl if possible. I used a hand mixer but if you have a stand one your job will be a lot easier.
- Add the eggs one by one beating after each is incorporated. Scrap down the sides of the bowl every time you think you need to.
- Add in the vanilla and the food colouring.
- Reduce your electric speed to low and start adding the flour mixture. This needs to be done in three batches, alternating with two additions of buttermilk and whisking well after each batch.
- Stir together the baking soda and vinegar in a small bowl. This will form a foam. Add the mixture to the batter and mix on medium speed 10 seconds.
- Divide the batter evenly among the lined cups filling each three quarters. If you over fill them then you cupcakes will rise above the paper.
- Bake for 25 minutes, rotating tins half way through. If the the wooden screw comes out clean then your cupcakes are done.
- Transfer tins to wire racks to cool completely before removing the cupcakes.
- To finish decorate the cupcakes with frosting
Now I know that normally the red velvet cupcakes have a cream cheese frosting but because I wanted to make them more Eastery/Springy looking I these cupcakes a butter frosting , separated in two batches, colour them with gel food colouring in green and yellow, played around decorated them with it and then I let the girls just sprinkle their choice of sprinkles.
General Buttercream recipe:
250g sifted icing sugar
your choice of food colouring
The butter should be room temperature. Put butter and small batches of icing sugar in a mixer and beat well after each. When you finish mixing in the icing sugar, add the food colouring and mix well until you end up with your choice of colour.
That’s it! Hope you enjoyed this recipe. Soon I will comeback with the cream cheese frosting but until then why not have a look at Emily’s Mini red velvet cupcakes with cream cheese or if you just don’t fancy red velvet cupcakes have a look at Helen’s Banana Cupcakes with Cinnamon Cream Cheese Frosting.
If you want to take a look at my last attempts well just click through below: