Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Cuisine: American
Ingredients: 125g Unsalted Butter; 100g Caster Sugar; 25g Brown Sugar; 20ml Buttermilk; 2 eggs; 1/2 tsp vanilla extract; Red food colouring; 1/4 tsp white vinegar; 120g Plain Flour; 5g Cocoa Powder; 1 tsp Baking Powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 tbsp full cream milk; 100g Unsalted Butter; 100g Vegetable Shortening; 125g cream cheese; 240g Powdered Sugar; 60g dark chocolate chunks or chips; 60g heavy cream or alternative: whipping cream)

16 steps

These are our classic red velvet cupcakes topped with colourful cream cheese frosting 🧡✨ We like to add in some rich chocolate ganache in the middle, but it's entirely up to you!

Updated at: Thu, 17 Aug 2023 12:06:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories458.8 kcal (23%)

Total Fat31.9 g (46%)

Carbs41.7 g (16%)

Sugars32.1 g (36%)

Protein3.4 g (7%)

Sodium173.1 mg (9%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Instructions

Red Velvet Cupcakes

Step 1

Make sure all the ingredients are at room temperature. Cream together the unsalted butter, caster sugar, and brown sugar, for about 1 to 2 minutes.

Step 2

In a separate bowl or jug, whisk together the buttermilk, eggs, vanilla extract, red food colouring, and white vinegar.

Step 3

Add in the wet ingredients to the creamed butter and sugar, and mix for about 30 seconds.

Step 4

Sift in the flour, cocoa powder, baking powder, baking soda, and salt, and mix for about 30 seconds.

Step 5

Batter will be a bit dry and lumpy, so at this stage, add the full cream milk, and mix for about a minute.

Step 6

Pour the batter into your cupcake cases and bake them in a preheated oven at 170°C for 20 to 21 minutes.

Ganache (Prepare this ahead of time)

Step 7

Heat your heavy cream or whipping cream in a saucepan over medium heat, just until it comes to a simmer.

Step 8

Pour the heated cream over your chocolates, let it be for a few seconds, and then slowly mix them together until the chocolate is fully melted and incorporated with the cream.

Step 9

Cover the ganache with cling wrap (make sure it touches the ganache so a skin doesn't form), and let it set until your desired consistency.

Cream Cheese Frosting (Prepare ahead of time if using food colour)

Step 10

Make sure all the ingredients are at room temperature. Beat the butter, shortening, and cream cheese together until smooth.

Step 11

Sift in the powdered sugar in two to three batches, making sure to mix them in well after each stage.

Step 12

Turn mixer up to a high speed and mix for about 30 seconds to a minute.

Step 13

Divide your frosting into however many colours you'd like to make, and let it chill in the fridge while you prepare your cupcakes and ganache. This will allow the frosting to harden a bit for better piping and the colours to deepen.