Ohhh…….Red Velvet Cupcakes

I had never heard of this cake until I watched Bethanny’s Getting Married.  Bethanny Frankle was one of the original Housewives of New York, and then went on to have her own show where she gets maried.  She insisted (very strongly) that she have this particular Red Velvet cake for her wedding cake.  Anyway, it has been on my mind for quite a while, and I had looked through a zillion recipes, and then found this one from www.catecancook.blogspot.com that already had the conversions done, and she in turn had adapted it from www.joyofbaking.com

Red Velvet Cupcakes

Ingredients
200g plain flour
1/4 teaspoon salt
10 grams cocoa powder
60g butter, at room temperature
180g white caster sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 tbs red liquid food colouring
1/2 tsp white vinegar
1/2 tsp bi carb soda

Cream Cheese Icing

250g cream cheese, at room temperature
1 tsp vanilla extract
110g icing sugar, sifted

Method:

  1. Preheat oven to 180 degrees C (non fan forced)
  2. In a large bowl sift together the flour, salt, and cocoa powder.
  3. In the bowl  beat the butter until soft 20 seconds on Speed 5
  4. Add the sugar and beat  until light and fluffy for 30 seconds speed 5  
  5. Add the egg and beat for 10 seconds speed 3.  Scrape down the sides of the bowl.  
  6. Add the vanilla extract and beat until combined 5 seconds speed 6
  7. In a measuring cup whisk the buttermilk with the red food colouring.  With the TMX on speed 3, alternatively add the flour mixture, and then the buttermilk mixture to the bowl.  Do this in three additions, ending with the flour mixture.
  8. In a small cup combine the vinegar with the bi carb soda.  Allow the mixture to fizz, and then quickly mix into the  batter 10 seconds speed 6
  9. Now they said to work quickly – but I couldn’t and it didn’t seem to make much of a difference. Divide the batter amongst your prepared muffin cups.  Smooth the tops
  10. Bake in the oven for 15-20 minutes, or until a toothpick comes out clean (my oven was 15 mins)
  11. Cool the cakes on a wire rack until completely cool.

Icing:

  1. To make the cream cheese icing place the cream cheese in the bowl TMX with the Butterfly attachment. Beat the cream cheese until smooth 20 seconds speed 4,  scrape down the bowl.
  2. Add the vanilla and icing sugar, and beat until the mixture in nice and smooth for 20 seconds speed 4.  You may need to add more icing sugar to get the right consistency.  
  3. Pipe the icing onto the cupcakes and crumble your “sacrificial” cupcake and top of the icing with those lovely red crumbs!!

Hints & Tips

  • I forgot to put the butterfly attachment on for the icing, so it may come up a bit fluffier if you use it.
  • I used TMX Raw sugar, that I had previously made into icing sugar.  Doing this will give you an off white colour for the icing – so I do suggest you use the white icing sugar
  • You could use anything to decorate these little puppies
  • You can use this mixture to make a cake and put the cream cheese filling in the middle and the top
  • Most  Red Velvet cupcake recipes I found, used around 20ml of Red colouring or like this recipe 1 Tablespoon.  That was a bit too much for my liking, so 1 only used 1 Teaspoon.  If you are conscious of what colourings go into your food, just use the 1tsp that I did.  As you can see from the pics, they still came out quite red.
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9 Responses to “Ohhh…….Red Velvet Cupcakes”

  1. August 29, 2011 at 12:09 pm #

    HI,

    Thanks you for the Shout Out – hope you enjoyed them!!!

  2. September 8, 2011 at 3:22 am #

    I’m going to make these on Saturday in support of my Swannies. Will let you know how they turn out.

    • September 11, 2011 at 2:14 pm #

      If it’s the AFL Swannies then they did a brilliant job – you will have to cook them next week too – you might be there lucky omen!
      Cass
      xo

  3. September 12, 2011 at 12:06 am #

    It was the AFL Swannies and of course the cupcakes worked beautifully and the result was a great win. But seriously they were great cupcakes. I would probably add some butter to the cream cheese icing as I found it a little heavy and cream cheese-y. Also I struggled to cream the butter and sugar. With the blade spinning it seemed to miss the actual mixture which was under the blade and on the walls of the jug. I inserted the Butterfly but that didn’t seem to help either. Nor sure if I was doing something wrong… So the butter/sugar mixture didn’t end up nice and smooth and creamy (as if I had mixed it in the KitchenAid for example) but the cupcakes were gorgeous so obviously it didn’t effect the final mixture. I used ONE TABLESPOON (15ml) of red food colouring and they came out just the right colour. As I didn’t have a spare cupcake to sacrifice for the crumbs I mixed some shredded coconut with a tiny bi f red food colouring and sprinkled the red coconut on top of the icing. Look wonderful.

  4. September 12, 2011 at 1:25 pm #

    Hey @DeepKickGirl – thanks for the heads up on the Tbsp =ml…..I must have been high on red food colouring when I typed it! I have fixed up the post to reflect the right amount

  5. November 19, 2011 at 2:20 am #

    My favorite! Lovely photos too!

    • November 20, 2011 at 10:14 pm #

      Thankyou!

  6. cheryl
    March 31, 2015 at 9:19 am #

    Hi just wondering we dont keep buttermilk so can I use normal milk instead. thanks

  7. Ashlea
    July 25, 2016 at 11:55 am #

    Hey guys if I make this a cake rather than cupcakes, how long should I bake for???

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