Red Velvet Cupcakes

Beautifully Soft Red Velvet Cupcakes

These are super simple and stunningly soft Red Velvet Cupcakes, They are amazing paired with our Cream Cheese Buttercream Frosting.

Love Jinny and Jo

Ingredients

175g Plain Flour

175g Caster Sugar

1tbsp Cocoa Powder

½ tsp Bicarbonate of Soda

½ tsp Baking Powder

Pinch of Salt

50g Melted Unsalted Butter

50ml Vegetable Oil

2 Eggs

1-2 tbsp Vanilla Extract

125ml Buttermilk (125ml Milk mixed with ½ tsp Lemon Juice, leave 15 minutes to curdle) plus 1 tbsp Red Food Colouring

1tsp Cider/White Vinegar

Method

1. Preheat the oven to 180C/160C fan/Gas 4/350F and line your muffin tin with your cupcake liners.

2. Sieve together the flour, caster sugar, cocoa powder, bicarbonate of soda, baking powder and salt into your stand mixer bowl. Then using a spatula give them a stir around until all incorporated fully.

3. Into your measured out buttermilk, pop in your food colouring and stir so it is fully combined. This way you are sure the colouring will be perfectly even in the bake without excess mixing.

4. In a separate bowl add in the melted butter, vegetable oil, eggs, vanilla and coloured buttermilk and whisk them altogether.

   4. Now add these combined wet ingredients into the dry mix on the mixer, and using the paddle attachment, whip together on a low speed until just combined. I recommend 30 seconds then scrape down.

1. You can add in the vinegar now and mix again for a final 30 seconds.

2.  Pour the mixture into a jug and fill the cases ¾  full. 

3. Bake for 18-20 minutes.

*Do not fill the cases more than ¾  way as they will rise too far*

Options Available

To use our amazing Mock Cream Cheese Buttercream, just click below. This can be treated as any other regular buttercream without the fear of dairy at room temperature.

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