Super Moist Red Velvet Cupcake

Red Velvet Cupcakes came into the world with a bang, and quickly became very popular. This super moist red velvet cupcake recipe is truly the best. With a step by step guide to help you though, and a perfect cream cheese icing that's yummy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).

Step 2

Add the sugar and beat until well combined (roughly 45 seconds to a minute+). The mixture will become slightly paler in color.

Step 3

Add the vanilla essence, salt, oil and milk & vinegar to the mixture, and beat until combined (about 30 seconds).

Step 4

Sift in the flour, cocoa powder and red powdered colorant (start with 1 tsp colorant and then slowly add more until you have the desired shade – it should look like blood) and beat the mixture until there aren't any lumps and it's well combined. The mixture should be red and not brown – if it's still brown, add a bit more red colorant until you have the desired color.

Step 5

Add the baking powder and baking soda (bicarb) by stirring it in (don't over-mix it, otherwise it won't rise nicely).

Step 6

The mixture should be slightly runnier than toothpaste, not too thick or not too thin!

Step 7

The most important aspect of a good bake is to get your cupcake casings perfectly centered in the cupcake tray. If they aren't centered, the cupcakes will rise more on one side while baking, and won't have a perfect form.

Step 8

Once you've perfectly lined the cupcake tray (7cm cup size) with standard sized cupcake casings, scoop +/-45ml's of the mixture into each casing using a ¼ cup measuring spoon. This helps in avoiding any spillage onto your cupcake tray, and gives you equal sized cupcakes for an even more perfect bake!

Step 9

Place the cupcake tray in the center of your oven, and bake at 180° C or 360° F for 12 – 15 minutes (they should just start to color a bit darker on top).

Step 10

Leave the cupcakes to cool for about 10-15 minutes, and remove from pan.

Step 11

Beat the white margarine and cream cheese together until combined and smooth & creamy. Add the sifted icing sugar, and beat until smooth.

Step 12

Cream cheese icing has a sloppier consistency than butter cream icing, so before you ice your cupcakes, pop the icing back into the fridge for about 15 minutes before using it.

Step 13

Place the icing into a piping bag, and ice the cupcakes… enjoy!

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