I think this cupcake recipe is perfect for cupcake beginners a la moi and would make a perfect tea time treat. My only advice would be to be quite sparring if you use the food paste, as you will be able to see from my pictures how my hands were covered with red dye.
Here is how my red velvet cupcakes turned out:
|Cupcakes boxed for amigos|
Inside my cupcake
I first started by creaming the butter and sugar in my free standing mixture. I also placed all the dry ingredients in a separate bowl and combined, and added the dry ingredients to the butter and sugar mixture with the addition of one egg with each two tablespoons of dry mixture.
For some reason I thought I did not have enough red dye so when all the ingredients were added together I added more red paste just to be on the safe side!
|Red velvet mixture|
The red dyes ran out on my hands and got everywhere.
I placed the mixture in the cupcake cases and then once cooled decorated with buttercream and some sprinkles.
Recipe for red velvet cupcakes - makes 24 (My amendments are in red)
For the cupcakes
250g plain flour (I used self-raising flour)
2x 15ml tbsp coco powder
2 tsp baking powder (I omitted this as used self- raising flour)
1/2 tsp bicarbonate of soda (I omitted this)
100g soft unsalted butter
200g caster sugar
1x heaped 15ml tbsp Christmas - red paste food colouring
2tsp vanilla extract
1tsp cider vinegar (I omitted this)
Cream cheese Frosting - (I used a butter cream recipe)
500g icing sugar
125g cream cheese
125g unsalted butter
1tsp cider vinegar
Red food colouring
Preheat the oven to 170C/ gas mark 3 and line the muffin tins with paper cases. Combine the flour, coco baking powder and bicarb in a bowl. In another bowl, cream the butter and sugar, beating well, and when you have a soft pale mixture beat in the food colouring and vanilla.
Add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
Finally, beat in the buttermilk and vinegar and divide into the cupcake mixture.
Bake in the oven for 20 minutes. Leave the cupcakes to cool on a wire rack and do not ice with frosting until absolutely cold.
To make the cream cheese frosting.
Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter and process. Pour in the cider vinegar and process again to make a smooth icing.
Decorate with sprinkles of your choice.
I am entering this to a monthly blogging challenge called Cupcake Tuesday hosted by the lovely liz from hoosier homemade. This is my first entry into Cupcake Tuesday, and I'm sure it will be the first of many http://hoosierhomemade.com/