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Monday
Oct232017

Red Velvet Cupcakes

INTRODUCTION

Even though I do give instructions below as to how to make these into one big Red Velvet Cake, I like them so much more as cupcakes. Yes, they do use food colouring - and I advise the paste rather than the liquid, as you need less of it to get the requisite ruby hue - but this is one time I don’t let this trouble me. Food colouring pastes can be found in baking supply shops and online, and then you are ready to make a batch of these deliciously pretty babies.

If you want to make this as one big cake then know that the amounts below make enough batter for 2 x 25cm / 10 inch cake tins filled not too deep, and enough icing to squidge them together and decorate the top.

INGREDIENTS

Makes: 24

FOR THE CUPCAKES

  • 1⅔ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa (sifted)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 7 tablespoons soft unsalted butter
  • 1 cup superfine sugar
  • 1 heaped tablespoon christmas-red paste food coloring
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 teaspoon cider vinegar

FOR THE BUTTERY CREAM-CHEESE FROSTING

  • 1 pound confectioners' sugar
  • 4 ounces cream cheese
  • ½ cup soft unsalted butter
  • 1 teaspoon cider vinegar (or lemon juice)
  • chocolate sprinkles for decoration
  • red sugar for decoration

METHOD

FOR THE CUPCAKES

  1. Preheat the oven to 170°C/gas mark 3/325°F, and line 2 muffin tins with paper cases.
  2. Combine the flour, cocoa, baking powder and baking soda in a bowl.
  3. In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring - yes all of it - and the vanilla.
  4. Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
  5. Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge - more maroon acrylic than red velvet, to be honest.
  6. Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.

FOR THE BUTTERY CREAM-CHEESE FROSTING

  1. Put the confectioners' sugar into a processor and whizz to remove lumps.
  2. Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice) and process again to make a smooth icing.
  3. Ice each cupcake, using a teaspoon or small spatula.
  4. Decorate with chocolate sprinkles and red sugar, or as desired.

ADDITIONAL INFORMATION

Make ahead note: The cupcakes can be baked 2 days ahead and stored, un-iced, layered with baking parchment in airtight containers. The frosting can be made 1 day ahead: cover with clingfilm and refrigerate; remove from fridge 1-2 hours before needed to allow to come to room temperature then beat briefly before using. Best iced and eaten on same day but iced cupcakes can be kept in fridge in airtight container for up to 1 day. Bring to room temperature before serving.

Freeze note: Un-iced cupcakes can be frozen, layered with baking parchment, in airtight containers for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature. Frosting can be frozen separately in airtight container for up to 3 months; defrost overnight in fridge then bring to room temperature and beat briefly before use.

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