Red velvet cupcakes
I baked these 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 š 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.
- Makes about 24 cupcakes. If you want more just double the quantities.
- 2½ cups of flour sifted
- 2½ cups of flour sifted
- 2 tbsp unsweetened cocoa powder
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 tsp salt
- 1½ cups of sugar
- 1½ cups of sugar
- 1½ cups vegetable oil
- 1½ cups vegetable oil
- 2 large eggs(room temperature)
- 2 large eggs(room temperature)
- ½ tsp red gel-paste food colouring
- ½ tsp red gel-paste food colouring
- 1 tsp pure vanilla extract
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup buttermilk
- 1½ tsp baking soda
- 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 butter
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 cheeseĀ 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:
Cupcakes with White Chocolate IcingĀ
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13 Comments
Becky
ooh these look scrummy!
Amanda
i have never made red velvet cupcakes, must try them next week with the girls. Thanks for the recipe!
Boo Roo and Tigger Too
I love Red Velvet cakes so will be printing out your recipe and making them with the children, I love the addition of the green buttercream
Mammasaurus
Ooo I am in cakey heaven! Now I finally have an oven I can actually use this recipe too š
Mum of One
These would be PERFECT for St Patricks day! Am pinning š
Ruth
Delicious Otilia! I quite often do baking to take into my husband’s office, so I’m always looking out for new recipes to try – I’ll definitely be giving this one a shot!
Michelle Twin Mum
Ohh I do love red velevet cake but we use beetroot in ours, moist and great colour. Mich x
Penny Carr
Am I the only person who has never had a red velvet cupcake??? I do love that bright yellow icing – very spring like.
Cass@frugalfamily
They look delicious and I love the colours x x
Laura
I can’t pick a favourite, both colours of icing look beautiful and it’s nice to see a change from cream cheese icing.
Jen
Very pretty cupcakes, great springtime colours, just need the sunshine to come back now!
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