Red Velvet Cupcakes
Red Velvet Cupcakes
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Flirtatious & fun. Red Velvet Cupcakes are wonderful eye candy and a joy to bite into. Hints of chocolate, vanilla & buttermilk crowned with thick cream cheese buttercream make these little treats irresistible.
Course: Baking, Cake
Cuisine: American
Keyword: red velvet cake, red velvet cupcakes, red velvet recipes
Servings: 12 -14
Author: Jane Saunders
Ingredients
For the Cupcakes
  • 125 g/ 4oz Unsalted butter - very soft
  • 125 g/ 4oz Caster sugar
  • 125 g/ 4oz Plain (all purpose) flour
  • 3/4 tsp Baking powder
  • 15 g/ 4 tsp (rounded) Cocoa powder
  • 3/4 tsp Vanilla extract
  • 4 tbsp Buttermilk
  • 2 Large eggs - separated
  • Red gel food colouring (1/8- 1/4 tsp - depending on strength)
For the buttercream
  • 90 g/ 3 1/2 oz Unsalted butter
  • 90 g/ 3 1/2 oz Cream cheese
  • 180 g/ 7oz Icing (confectionery sugar)
  • 1 tsp Vanilla extract
Garnish
  • Chocolate flakes
  • 12-14 Fresh strawberries - small are best
Instructions
Make the cupcakes
  1. Line a muffin tin with paper cases and preheat the oven to 170°C/ 325°F/ GM3
  2. Beat the sugar and butter together until light and fluffy
  3. Add the yolks to the butter & sugar mix. Beat well
  4. Weight the flour, baking powder & cocoa into a bowl and sift into the cake batter
  5. Beat until just combined
  6. Add the buttermilk & the red food gel and mix in. (Don't go crazy with the colouring gel at first - add a little and see how strong it is. Add more as necessary & aim for the colour as depicted in my photograph above)
  7. Whisk the egg whites to the firm peak stage. Add a third of the whites to the cake batter and fold in using a large metal spoon. Add the remaining egg whites and fold in, very gently, until just incorporated
  8. Fill each cupcake case around 2/3 full with the batter and bake for 17-20 minutes until the cakes spring back when lightly pressed
  9. Allow to cool completely
Make the buttercream
  1. Beat the butter, vanilla extract and icing sugar together until smooth
  2. Add the cream cheese and beat again
  3. Put a generous spoonful of buttercream on top of each cupcake and spread out
  4. Sprinkle with chocolate flakes
  5. Just before serving, top with a fresh strawberry (stalk removed).
Recipe Notes

It is hard to specify exactly how much red colouring gel you will use, since brands vary. I used a cocktail stick to scoop out the gel - I plunged it in around 2cm and pulled it out, keeping as much gel on my stick as possible. I did this 4 times to reach the right colour (as shown in my photograph).