Ingredients
2½ cups plain flour
⅓ cup cocoa
1 tsp bicarbonate soda
1 tsp baking powder
1½ cups caster sugar
1 cup buttermilk
1 cup vegetable oil
2 eggs
lightly beaten
1 tbsp pillar box red liquid food colouring
2 tsp white vinegar
100g butter
softened, for frosting
250g cream cheese
room temperature, for frosting
1 cup pure icing sugar
sifted, for frosting
1 tsp vanilla extract
for frosting
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 muffin trays
- 1 patty pans
- 1 large bowl
- 1 sifter
- 1 jug
- 1 whisk
- 1 mixer
- 1 wire rack
- 1 piping bag
Instructions
- Preheat oven to 180°C or 160° fan-forced. Line 2 muffin trays with 18 muffin sized patty pans.
- In a large bowl, sift together the flour, cocoa powder, bicarbonate soda and baking powder.
- Stir in the caster sugar and mix to combine.
- In a jug, whisk together buttermilk, vegetable oil, eggs and vinegar with the food colouring.
- Pour into the flour mix and fold together until all ingredients are combined well.
- Place ¼ of a cup of the mixture in each patty pan and bake for 18-22 minutes.
- Remove from oven and cool on a wire rack while making the frosting.
- To make the frosting, use a mixer to whip the butter until it is pale and fluffy.
- Add the cream cheese and sift a little of the icing sugar in at a time until all of it is combined.
- Add the vanilla extract and mix well.
- Beat on high for 3-4 minutes until the frosting is fluffy and pale in colour.
- Place in a piping bag and swirl onto cooled red velvet cupcakes.
Notes
Tip
If you don’t have any buttermilk on hand, before you start baking, you can add an additional 2 tsp of white vinegar to regular milk and by the time you need to use it, it will have become buttermilk. Please note that this in addition to the 2 teaspoons already included in the recipe.
Tip
There is no need to use a mixer for this cake batter. You need to pour these into the patty pans as soon as they are mixed and get them into the oven. There is a chemical reaction that happens between the vinegar and the bicarbonate soda that begins as soon as they are mixed together. This makes the cupcakes light and fluffy.
Variation
You can substitute the red food colouring for blue if you want to make blue velvet cupcakes.
Storage
Make sure you store any of these uneaten cupcakes in the fridge.
