Wed, 8 February 2017
Red Velvet Cupcakes with Cream Cheese Topping
Ingredients
200g/7oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
150g/5oz Granulated Sugar
1 Egg
2½ tablespoons Cocoa Powder , sieved
½ teaspoon Vanilla Extract
25ml/1 bottle Goodall's Red Colouring
150ml/¼pt Buttermilk
Pinch of Salt
½ teaspoon Odlums Bread Soda, sieved
1½ teaspoons White Vinegar
Topping
125g/4oz Butter (room temperature)
100g Cream Cheese
325g/11oz Icing Sugar, sieved
1 teaspoon Goodall's Vanilla Extract
Method
1. Preheat oven to 180°C.350°F/Gas 4. Line a twelve cupcake tin with paper cases.
2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
6. Divide the batter evenly between the paper cases. Bake for approx. 20 minutes until risen and firm to springy to the touch.
7. Cool for in tin for 10 minutes, then transfer to a wire tray to cool fully.
8. When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and decorate as liked.
