32. (Not Very) Red Velvet Cupcakes

I don’t often think about red velvet when making cakes. It’s not my go to in any way shape or form. If I was at a cupcake shop and had to choose what I wanted, I would most likely not choose red velvet.

BUT turns out that other people don’t feel the same way. When I asked my coworker if he had a preference what I baked and brought in, he almost immediately said red velvet. I am just a little torn as to why. It’s neither chocolate nor vanilla, just a sort of halfway point between the two. Based on flavour alone, why wouldn’t you go full chocolate or vanilla?

HOWEVER, red velvet gets its name from its velvety texture, created by using buttermilk and oil to make a smooth batter that stays moist and rich. And when paired with a vanilla cream cheese icing? Yeah, I guess I can kinda see why someone MIGHT pick a red velvet cupcake.

So I gave them a go. Unfortunately my red food colouring didn’t really do the trick and they turned out pretty brown, but they still tasted pretty great. Hopefully yours will be redder.

So with that in mind, for all you red velvet lovers out there, here’s your recipe.

Makes 12 cupcakes

Ingredients

For the cupcakes

• 120g (4 1/4oz) butter

• 300g (10 1/2oz) caster sugar

• 2  eggs

• 60ml olive/vegetable oil

• 1 tbsp cocoa powder

• 2 1/2 tbsp red food colouring

• 1 tbsp vanilla extract

• 350g (12oz) plain flour

• 1 tsp bicarbonate of soda

• Pinch of salt

• 250ml buttermilk (OR 250ml milk with a tbsp lemon juice left for ten minutes)

For the cream cheese icing

• 200g (7oz) cream cheese

• 60g (2oz) butter

• 250g (9oz) icing sugar

• 1 tsp vanilla extract

Method

1. Preheat oven to 175C and prep your cupcake tray.

2. Cream the butter and sugar together until light and fluffy. Add the eggs.

3. In another bowl, mix together the eggs, oil, cocoa powder, vanilla and red food colouring. Mix until well combined.

4. Add the oil mixture to creamed butter and mix.

5. Add the dry ingredients to the butter along with half the buttermilk and mix well. Once well combined, add in the remaining buttermilk.

6. Transfer your batter to a jug and fill your cupcake cases about 3/4 full.

7. Bake for 25-30 minutes and allow to cool on a wire rack.

8. Beat together the cream cheese and butter until light and fluffy.

9. Add in the vanilla and a third of the icing sugar and beat well.

10. Add in another third of the icing sugar, mix and then add the final third in and beat until well combined.

11. Fill a piping bag with your icing and ice your cooled cakes however you like.

12. Enjoy!