ahhhh red velvet - so simple and yet so delicious, like little cups of fluffy love and happiness topped off with the smoothness of cream cheese frosting - what's not to love. red velvet cupcakes hold a very special place in my heart, they're sort of the start of my baking journey. so basically if i've ever made you a red velvet cupcake - i love you a little bit ;)
with valentine's day fast approaching i thought it was only appropriate to share this recipe, don't get me wrong, you don't need to use that as an excuse to make these cupcakes but it's basically disrespectful not to make them on valentine's day. i like to think of red velvet cupcakes as the food of love, they're so moist and velvety and balanced with the perfect ratio of chocolate to vanilla and cupcake to frosting. so why not share your love with the cute humans in your life in the form of delicious red velvet cupcakes. i should also mention that it is very much acceptable to make yourself red velvet cupcakes for valentine's day - you deserve them!
let me share a secret with you, these red velvet cupcakes will get you anything you want - they're irresistible, and my go to way to get what i want.
i've made them to get out of uni homework, i've used them to say sorry, i've used them to say i love you, i've made them to sweeten business deals, used them to persuade friends to do things they don't want to - basically you can trade them for anything... ANYTHING ;)
recipe makes 24 cupcakes
preheat the oven to 170oC / 150oC fan-forced. in a bowl, sift together the flour and cocoa powder – stir to combine; in a separate bowl or measuring jug, combine the buttermilk and food colouring – set both aside. in the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. add the eggs in one at a time, beating after each addition. beat in the vanilla extract, and scrape down the bowl. add one third of the flour/cocoa mix and beat on the lowest speed til combined, then add one third of the buttermilk/food colouring mix and beat again on the lowest speed until combined. repeat this process until all combined. scrape down the bowl to ensure all ingredients are evenly incorporated. combine the baking soda and vinegar in a small glass, stirring to ensure the soda dissolves in the vinegar, then stir the mix through the cupcake batter. use an icecream scoop to divide the batter between 24 cupcake cups or liners filling each one two-thirds full. bake the cupcakes for 20-25 minutes. cool completely before frosting.
in the bowl of an electric mixer, beat the cream cheese until light and fluffy. add the icing sugar gradually until a pipeable consistency is achieved (the frosting may need more or less icing sugar depending on the consistency of the cream cheese). the mixture should be thick enough that it has to be shaken off a spoon – not sliding off. stir through the vanilla until combined (at this point the frosting may need to be chilled to allow it to thicken).
pipe the frosting onto the cupcakes and serve - enjoy!
i'd love to see your creations, if you make these delicious red velvet cupcakes share them with me by using the hashtag #mrtimothyjames on social media.
ever made someone cupcakes to get what you want? are you your own valentine too, or is that just me? tell me all of the things in the comments below!
happy (early) valentine's day lovers xx