Red Velvet Cupcakes 1
This was a wonderful surprise gift from a lovely friend, Nyla aka Kulchibeauty on YouTube (check out her hair and make-up videos - they are amazing!). She got me two great big books for more inspiration! Yay!
So here is one I tried last week. I have made red velvet several times this year and I have used other recipes. I will share those as we proceed in the year and give my verdict on my favourite. This recipe is from Lola's Forever by my Namesake bakery, Lola's cupcakes. They also feature a gluten-free one which I will also try (since I have the rice flour already!). I tweaked the recipe to reduce the sugar content (tweaks in pink). I used my own favourite cream cheese icing recipe (75g unsalted butter, 125g Icing sugar and 250g of medium-fat (Philadelphia light) Cream Cheese.
So without much further ado....
Prep time: 20 minutes
Baking time: 18-22 minutes
Makes 12 - 15 cupcakes
110g unsalted Butter
160g Caster/ granulated Sugar (80g light brown + 70g caster sugar)
1 teaspoon Vanilla bean paste (1 teaspoon vanilla extract)
1/2 teaspoon Red food colouring paste (2 tspns Cochineal red food colour)
3 tablespoons Sunflower oil
3/4 tablespoons White wine vinegar/freshly squeezed lemon juice (red wine vinegar)
35g dark/bittersweet Chocolate, melted
190g Plain/all-purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Bicarbonate of soda/ Baking soda
3/4 tablespoon Unsweetened Cocoa Powder
70mls Single/light Cream ( sour cream)
70mls Full-fat/ Whole milk (Almond milk)
35g Ground Almonds
Cream Cheese Icing
1 teaspoon Vanilla bean paste
200g Icing/confectioner's sugar
400g Full-fat Cream Cheese
1) Preheat oven to 180oC/ 160oC Fan/350oF/Gas 4. Line a muffin pan
with 12 muffin cases.
2) Mix the butter, sugar and vanilla bean paste in a large bowl until light
and fluffy. Add the food colouring paste and the egg, mixing slowly until
3) Beat in the oil and vinegar followed by the melted chocolate.
4) Sift the flour, baking powder, baking soda and cocoa powder together in
a separate bowl. Add the dry ingredients to the batter, a little at a time,
alternating with the cream and milk until you have a soft batter.
5) Finally add the ground almonds and mix until a smooth and uniform
colour is achieved. Scrape down the side of the bowl with a rubber
spatula and mix again. Do not over-mix.
6) Using an ice-cream scoop, divide the mixture between the muffin cases,
filling them to almost 2/3rd full. Bake in the preheated oven for 18-22
minutes or until risen and a skewer inserted into the cakes comes out
7) Transfer to a wire rack for cooling.
1) Place the butter in a large bowl and beat until soft and smooth (electric
whisk, by hand or in a stand mixer).
2) Add the vanilla bean past and sift in the icing sugar.
3) Add the cream cheese and beat (medium to high speed for 30 seconds)
until smooth and glossy). Do not over-mix.
4) Spoon the icing into a piping/pastry bag (fitted with a large star
nozzle/tip) and pipe a swirl onto each cupcake. Alternatively, spread
the cream icing onto each cupcake using a palette knife or metal
5) Crumble by hand or blitz one un-iced cupcake in a food processor and
sprinke the red velvet cake crumbs onto each cupcake to decorate. You
can store left-overs in an airtight container but allow it to dry out first.
Ps: there are no cupcakes left! Even my younger brother ate two by himself (he's usually a hard sell!).
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes.
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