For an act of bravery today, David deserved a treat and I decided that Red Velvet Cupcakes with Cream Cheese Frosting were just the thing. On a recent weekend we saw cupcakes like this at a bakery, but we decided to go with a healthier option as it was breakfast time (a fruit bun for David and a feta and spinach bun for me). Red Velvet Cupcakes have haunted us ever since...
The recipe is my own, adapted from some I found online. I wanted something that only made 12, but you can easily double this if you've got a crowd. They are extremely pretty and have a good texture, but to be honest they don't taste of much, so make sure you use a frosting you really love.
Red Velvet Cupcakes:
1 1/4 cup all purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 large egg
1 tablespoon liquid red food colouring
1/2 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
1) Preheat the oven to 350 degrees and line a 12 cup muffin pan with large or giant sized cupcake papers.
2) Stir together all the dry ingredients. With a hand mixer on low, mix together all the wet ingredients. BE CAREFUL OF SPLASHING! The amount of food colour in this batter will ruin clothes, paint jobs, grout, etc.
4) Divide among 12 muffin cups.
5) Bake for 20 - 23 minutes. You can do the toothpick test if you want. I always just know that my oven takes the longest time called for in any recipe.
Cream Cheese Frosting
1 cup cream cheese, at room temperature - I used light
1/4 cup + 2 tablespoons unsalted butter, at room temperature
3 cups icing (confectioners) sugar
1 teaspoon vanilla
1) Cream together cream cheese and butter until very soft and light and no lumps remain
2) Continue beating while slowly incorporating the icing sugar.
3) Stir in the vanilla.
4) Can be spread right on cooled cupcakes, or let chill in the fridge for about 30 minutes before attempting to use a piping bag.