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Red Velvet Cupcakes
By thebakingexplorer · thebakingexplorer.com
Makes 12
| prepPreheat oven to 160°C fan / 180°C / 350°F / Gas Mark 4 | ||||||
| prepLine a cupcake tin with cupcake cases | ||||||
| 150 g / 5.3 oz butter or baking spread (unsalted, softened) | Cream butter & sugar until fluffy | Beat in eggs & vanilla | Fold in cocoa, bicarb, colouring, buttermilk & flour | Divide into cases, bake 160°C / 180°C / 350°F, 20–25 min | Cool completely on rack | Pipe frosting onto cupcakes, add sprinkles |
| 150 g / 5.3 oz caster sugar | ||||||
| 2 eggs (large) | ||||||
| 1 tsp vanilla extract | ||||||
| 1 1/2 tbsp cocoa powder | ||||||
| 1/2 tsp bicarbonate of soda | ||||||
| 1 tsp red food colouring (professional grade) | ||||||
| 85 ml / 3 fl oz buttermilk | ||||||
| 165 g / 5.8 oz self raising flour | ||||||
| 135 g / 4.8 oz butter (unsalted, softened) | Beat butter until smooth | Mix in icing sugar until smooth | Add cream cheese & vanilla, mix until thick & smooth | |||
| 135 g / 4.8 oz icing sugar | ||||||
| 270 g / 9.5 oz full fat cream cheese | ||||||
| 1/2 tsp vanilla extract | ||||||
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