Red Velvet Cupcakes

Red Velvet Cupcakes

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!

Jump straight to the recipe!

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.

Red Velvet Cupcakes

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!

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).

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, Bake of the Week hosted by Casa Costello, and Fiesta Fridays hosted by Everyday Healthy Recipes and Life Diet Health.

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Red Velvet Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 2 Eggs
  • 65 ml Buttermilk
  • 175 g Self raising flour
  • 1 tbsp Cocoa powder
  • Red food colouring

For the cream cheese buttercream

  • 120 g Butter or baking spread
  • 280 g Icing sugar
  • 160 g Full fat cream cheese
  • 1 tsp Vanilla
  • Heart sprinkles Optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases

  2. Cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs, buttermilk and enough red food colouring to get a very bright red colour, and whisk them in

  4. Add the cocoa powder and flour, whisk in

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes, then put them on a rack to cool fully

  7. 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

  8. Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice

  9. Store in the fridge and eat within 3 days

You can find more of my Cupcake recipes by clicking here!

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Halloween Cupcakes

Halloween Cupcakes
Happy Halloween! I love celebrating Halloween and have decorated both my home and office already. It’s such a fun time of year and a great opportunity to get creative with baking. I love the look of these cupcakes, although I did struggle with the recipes I followed. I got a book called ‘A Zombie Ate My Cupcake’ for my birthday and used a few recipes out of it to make the different elements of the cupcakes. My sugar glass went a bit wrong, I found the cherry ‘blood’ sauce to be to jelly like, and the sponge was quite dense. I’ll go through what I did anyway as they did taste good!

I started with the sugar glass. First I covered a baking tray in foil and brushed it all over with oil.

In a large pan I heated up 500ml water, 785g granulated sugar, 250ml liquid glucose and 1/2 tsp cream of tartar. I let the mixture boil until it reached 300F.

I think my thermometer is slightly off as the sugar slightly caramelised and went golden. It is meant to stay clear! I also think you need two baking trays for this as the sugar was very thick. Pour it in and leave to cool for a couple of hours. When I bashed it up into shards it was much too thick for one single shard in the cupcake, so I used several smaller ones instead.

To make the sponge I first mixed 60g butter, I used Stork, and 140g caster sugar together. I added 1 large egg and mixed in. Then I added 30g cocoa powder, 1/2 tsp vanilla extract, a pinch of salt, and some Sugarflair Extra Red food colouring. After that I added 120ml buttermilk and 225g plain flour. Finally 1/2 tsp cider vinegar and 1/2 tsp bicarbonate of soda.

It was a very thick mixture and not the kind of cake batter I’m used to seeing. I spooned it into 12 muffin cases.

I baked on 180C/350F/Gas Mark 4 for 15 minutes.

To make the cherry sauce I gently heated 125g mashed up tinned black cherries, 50g caster sugar, 120ml juice from the cherries, 1/2 tsp lime juice and 1 tbsp cornflour.

I brought it to the boil and let it bubble for about 5 minutes until thick. I then sieved it.

As the cherry sauce was so jelly like, I decided to core the cupcakes and use it as a filling!

To decorate the clawed cupcakes (an idea I saw on Pinterest!) I rolled out some white icing and cut out cupcake sized circles. I used a little bit of buttercream to help it stick and placed it over the cupcake sponge. I used a knife to make rough scratches in the icing. Then I dipped a cocktail stick in red food colouring and dragged it along the scratches.

For the broken glass cupcakes I made some buttercream with 80g butter, 160g icing sugar and 1/2 tsp vanilla extract. I piped it on with a star nozzle, stabbed the cake with some of the sugar glass shards and drizzle over some shop bought strawberry sauce I had in the cupboard.

To decorate the brain cupcakes I made some buttercream with 80g butter, 160g icing sugar, 1/2 tsp vanilla extract and some pink food colouring. I smoothed it over the cupcake then using a plain circular nozzle I pipe a line down the middle and squiggly bits down each side.

Despite me having a bit of trouble, or ‘tricks’ with the recipes I used, I think the final result looks really spooky and fun! They also tasted good. Everyone at work loved them and they all disappeared pretty quickly! I am entering them into myself and Cakeyboi’s monthly challenge Treat Petite where this month’s theme is ‘Trick or Treat’.

I am also linking up to Simply Food’s ‘Let’s Cook For Halloween’.

And to Choclette’s We Should Cocoa challenge, this month hosted by Honey & Dough, where the theme is Halloween.

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Halloween Cupcakes
Ingredients
  • 500ml Water
  • 785g Granulated sugar
  • 250ml Liquid glucose
  • 1/2 tsp Cream of tartar
  • 220g Butter
  • 190g Caster sugar
  • 1 Egg
  • 30g Cocoa powder
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • Red food colouring
  • 120ml Buttermilk
  • 225g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Cider vinegar
  • 245g Tinned black cherries
  • 1/2 tsp Lime juice
  • 1 tbsp Cornflour
  • 320g Icing sugar
  • Strawberry sauce
  • 100g White fondant
  • Pink food colouring
Instructions
Start with the sugar glass. Cover a baking tray with a lip in foil and brushed it all over with oilIn a large pan heat up the water, granulated sugar, liquid glucose and cream of tartar. Let the mixture boil until it reaches 300F on a candy thermometerPour it into the baking tray and leave to cool for a couple of hours. Bash it up into shards once coolTo make the sponge mix 60g of the butter and 140g of the caster sugar together. Add the egg and mix in. Then add the cocoa powder, 1/2 tsp of the vanilla extract, salt, and red food colouring. After that add the buttermilk and plain flour. Finally mix the cider vinegar and bicarbonate of soda together and add to the batterSpoon into 12 muffin cases. Bake on 180C/350F/Gas Mark 4 for 15 minutesTo make the cherry sauce, gently heat the tinned black cherries including the juice in the can, 50g of the caster sugar, the lime juice and the cornflourBring it to the boil and let it bubble for about 5 minutes until thick. Then sieved it. Core the cupcakes and fill with the sauceFor the broken glass cupcakes make some buttercream by mixing 80g of the butter, 160g of the icing sugar and 1/2 tsp of the vanilla extract. Pipe it on with a star nozzle, stab the cake with some of the sugar glass shards and drizzle over some strawberry sauceTo decorate the clawed cupcakes roll out the white icing and cut out cupcake sized circles. Use a little bit of the buttercream to help it stick and place the icing over the cupcake sponge. Use a knife to make rough scratches in the icing. Then dip a cocktail stick in red food colouring and drag it along the scratchesTo decorate the brain cupcakes make some buttercream by mixing 80g of the butter, 160g of the icing sugar, 1/2 tsp of the vanilla extract and some pink food colouring. Smooth thin layer over the cupcake then using a plain circular nozzle pipe a line down the middle and squiggly bits down each side
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Red Velvet Cheesecake Brownies

This delicious recipe for brownies with a cheesecake topping is from fellow blogger MBakes. As soon as I saw them I knew I had to make them as they sounded and looked so good. Also I’ve never seen this idea before of a cheesecake topping on a brownie, and I liked it!

First I melted 170g of butter in a pan till it was smooth and golden.

Then I added 150g of dark chocolate and stirred it into the butter until it melted. I tipped the chocolate and butter mixture into a bowl and added a quarter cup (60ml) of cocoa powder and whisked it in. You will need an American measuring cup set for this. I’ve mentioned it before on other posts, you can get sets of them quite easily from the shops or on the Internet.

Add 3 eggs to the mixture, one at a time, mixing in well between each egg. Then add 200g caster sugar, 180 plain flour and 1 tsp vanilla extract and mix together well.

Finally add 2 tbsp red food colouring and mix well. Put into a lined square baking tray and set aside. Now for the cheesecake topping!

Whisk together 300g cream cheese, 2 egg yolks and 2 tsp vanilla extract until smooth and well combined.

Smooth the cheesecake mixture onto the chocolate brownie mixture in the tray. I used a palette knife to do this, taking a bit of mixture bit by bit out of the bowl and smoothing it on top. I then dipped a cocktail stick in some red food colouring and swirled it around on top. Then bake on 180C/350F/Gas Mark 4 for around 40 minutes or until the cheesecake has browned on top.

The cheesecake topping may crack on top a bit but this is ok. It will smell really good!

Once cooled, cut into squares and tuck in!

Keep in the fridge (if there’s any left…) I had three pieces! Over the course of three days I must emphasise. The cheesecake topping was especially good. Next time I make these I’m going to put extra topping on!

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