What is it about red velvet that people love so much? The dessert has surged in popularity over the past few years and The Hummingbird Bakery sell around 440,000 Red Velvet Cupcakes every year! I’ve made Red Velvet Cupcakes a few times in the past, so I really wanted to share my recipe with you as it is absolutely delicious, and it’s such a perfect dessert for Valentine’s Day. My two favourite things about red velvet are firstly the bright vibrant colour – it’s so attractive and appealing. Secondly – cream. cheese. frosting! Need I say more?! Cream cheese frosting is absolutely heavenly! If you want to find the way to my heart, presenting me with some Red Velvet Cupcakes is a pretty good way to start!
I started by creaming together the butter and sugar, then I whisked in the eggs, buttermilk and red food colouring.
I added the cocoa powder and flour and whisked them in.
Then I divided the mixture between the cupcake cases. I decided to use white cases so the red of the sponge could be seen through the sides.
They baked for 20 minutes, then I put them on a rack to cool fully.
To make the cream cheese frosting I mixed together butter, icing sugar, cream cheese and vanilla extract until smooth.
I piped the frosting on top of the cupcakes, then added some cute little heart sprinkles.
These Red Velvet Cupcakes are so light and fluffy, and the cream cheese frosting on top is an absolute dream! I’m usually quite happy to just have one slice or piece of my bakes, then give the rest away, but I wanted to eat several of these gorgeous Red Velvet Cupcakes!
If you can’t hold of buttermilk, you can use milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy. I use rainbow dust food colouring to get a vibrant red colour and you can find this on Amazon (see link below).
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Products from Amazon.co.uk
Red Velvet Cupcakes
Red velvet cupcakes and cream cheese frosting
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 2 Eggs large
- 65 ml Buttermilk
- 175 g Self raising flour
- 1 tbsp Cocoa powder
- Red food colouring I use Pro Gel
For the cream cheese buttercream
- 120 g Butter or baking spread
- 280 g Icing sugar
- 160 g Full fat cream cheese I use Philadelphia
- 1 tsp Vanilla
- Heart sprinkles Optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases
Cream the butter and sugar together in a bowl with a wooden or silicone spoon
Add the eggs and buttermilk and whisk them in. If you can't find buttermilk, use milk with a squeeze of lemon juice, let it sit for 5 minutes then add to the mixture
Add the cocoa powder and flour, whisk in. Then add enough red food colouring to get a very bright red colour
Divide the mixture between the cupcake cases
Bake for 20 minutes or until a skewer inserted in the centre of the cupcakes comes out clean, then put them on a rack to cool fully
To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth
Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice
Store in the fridge and eat within 3 days
If you like this, check out more of my Cupcake recipes!
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