Red Velvets are the king of all cupcakes, in my humble opinion. I like that they’re chocolatey, but not overpoweringly so. Rich and kind of dense, but not too heavy. They’re best eaten topped off with about a foot of cream cheese frosting, and as many sprinkles as can be crammed onto them.
Here’s how to make them…
Makes approx. 16 large cupcakes.
120g unsalted butter, at room temperature
300g caster sugar
20g cocoa powder
40ml red food colouring (not ‘natural red’, as this turns brown when baked)
1tsp vanilla extract
300g plain flour
1tsp bicarbonate of soda
3tsps white wine vinegar
For the frosting:
75g soft unsalted butter
450g icing sugar
190g full fat cream cheese (fridge cold)
Sprinkles! (please see note below for brand recommendation)
1. Preheat the oven to 170 degrees celsius, and line two muffin trays with muffin paper cases.
2. Add the eggs and sugar to a large bowl (or the bowl of a mixer), and cream together until fluffy. Add in the eggs one at a time, and beat on a high speed to combine.
3. In a small bowl, mix together the cocoa powder, vanilla extract, and food colouring to make a paste. Add to the butter mixture, and beat until thoroughly mixed and evenly coloured.
4. Add in half the buttermilk, beat gently, then go in with half of the flour. Repeat with the leftover buttermilk and flour. Turn the mixer up high, and beat for a minute or so until the batter is smooth and even. Add in the salt, vinegar and bicarb, and beat again for another minute or so.
5. Divide the mixture up between the cake cases, filling each to about 2/3 full. Bake at 170 degrees for approximately 20-25 minutes, until the tops are spongy and spring back when pressed gently.
6. For the frosting, beat together icing sugar and softened butter. Add in the chilled cream cheese in one block, and beat until combined. Turn up the speed of the beaters/mixer if using, and beat for a couple of minutes until the frosting is light and fluffy.
7. Use a palette knife to smooth the icing onto each cupcake, and then either roll in sprinkles or just scatter sprinkles on top for a slightly more tasteful look ;)
N.b // It can be hard to find really vibrant sprinkles in the UK since certain types of artificial colours are banned (killjoys), but I’ve found that Divine Deli’s range of sprinkles and cake decorations are the closest in colour to those fabulously lurid ones found on Pinterest!
And now for a giveaway! To win a copy of the Hummingbird Bakery Cookbook (one of my absolute favourites, and the cookbook from where this recipe came) just make sure that you follow Cider with Rosie through Bloglovin’, and then leave a comment below telling me your favourite type of cupcake! A winner will be picked at random, and announced in a post and via Twitter one week from today! For an extra entry, leave a second comment over on this video on Youtube :) Good luck!
The winner of this giveaway is…Leanne! Congratulations! Please check your emails Leanne, so I can get your copy of the Hummingbird Bakery Cookbook sent out to you ASAP!
Thanks for taking part everyone!