Red Velvet Cupcakes
Servings: 12
Ingredients
Red Velvet Cupcakes
- 140 g cake flour
- 1 tbsp Dutch cocoa
- ½ tsp baking soda (bi carb soda)
- 60 g unsalted butter at room temperature
- 150 g sugar
- 1 egg XL
- ½ cup buttermilk room temperature
- ½ tsp salt
- ½ tsp apple cider vinegar
- ½ tsp vanilla extract
- 1 tsp concentrated red food colouring if using regular food colouring from the supermarket, you will need up to 1 tablespoon
Heritage Frosting
- 40 g plain flour
- 1 cup milk
- 1 tsp vanilla extract
- 230 g unsalted butter room temperature
- 200 g sugar
Instructions
Red Velvet Cupcakes
- Pre heat oven to 180°C/165°FF/350°F
- Line a cupcake pan with paper liners
- In a stand mixer, beat the butter and sugar on medium for 5 minutes.
- Add the egg and beat until combined.
- Into a bowl, sift together the flour, cocoa and baking soda.
- Add salt to the buttermilk.
- Alternating between the 2, add the combined flour/cocoa/soda and the buttermilk/salt to the stand mixer in batches, beating on low until just combined.
- Stir in the food colour, vanilla and vinegar and beat until just combined.
- Using a large ice cream scoop, scoop the batter into the 12 paper liners.
- Bake for 20 minutes, until an inserted skewer comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then cool completely on a cake rack, before frosting them.
Heritage Frosting
- In a small saucepan over medium heat, whisk the flour and milk.
- Continue stirring with a rubber spatula (it reaches the edges of the saucepan better) while the mixture comes to a simmer and thickens and begins to bubble.
- Remove from the heat and stir through the vanilla.
- Place a sheet of baking paper directly onto the surface of the mixture, pressing down to seal the edges. This will stop the mixture from forming a skin. Scrunching the baking paper helps it shape better to the mixture.
- Allow the mixture to cool completely (you can pop it in the fridge to speed this up)
- In the bowl of a stand mixer, cream the butter and sugar on medium-high until light and fluffy (5 minutes).
- Add the cooled milk mixture in 3 batches, beating on medium speed until light and fluffy (another 3 minutes)
- Place frosting into a piping bag fitted with a 1M nozzle and pipe generous amounts of frosting onto each cupcake.