Red Velvet Cupcakes | Difficulty: ★★☆☆☆

So….I’ve been making red velvet cupcakes for a while now, since there’s been some serious craze about it. Especially the Wolves Cafe kind of craze. Bake Love Not War helped me with this by supplying a perfect recipe. I used her recipe time 3, to make wonderful red velvet cake for my nephews christening. Pics to follow soon.

Try it out, it really isn’t difficult.

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Ingredients:

  • 1.5 cups of cake flour
  • 1cup of sugar 
  • 10g cocoa (about 1/8 cup) 
  • 1/2 cup of milk 113g butter (at room temperature) 
  • 2 large eggs (at room temperature) 
  • 1 tsp baking powder red food colouring.

Directions:

  1. Preheat your oven to 180 degrees.
  2. Set aside a 12-cup cupcake tray with cupcake liners. In a large-ish bowl, cream the butter until smooth.
  3. Add the sugar gradually and beat until fluffy and white (this should take about 3 minutes with an electric mixer).
  4. Add the eggs, one at a time, and mix well after each one is added.
  5. Add red food colouring to the milk until the milk is bright red.
  6. Add the dry ingredients in three parts, alternating with the milk.
  7. Now it’s time to spoon the batter into the cupcake liners. They should be about three-quarters full.
  8. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cream Cheese Icing Ingredients:

  • 85g butter (at room temperature)
  • 110g cream cheese (at room temperature)
  • 1/8 cup brown sugar
  • 4 cups icing sugar
  • 2-4 tablespoons milk, depending on the consistency you want

Directions:

  1. Cream the cream cheese with a mixer for about 1 minute.
  2. Add the butter and beat until the two are smoothly combined.
  3. Add the brown sugar and mix it in.
  4. Add the icing sugar, one cup at a time, mixing after each cup.
  5. Add milk according to your preference.
  6. Ice your cupcakes!

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