My killer red velvet cupcake recipe (‘cos I’m a nice person and I share)

I’m not going to lie… I make a seriously mean red velvet cupcake. I’ve got a couple of people asking for my recipe (which I’m not precious about) so I’ve decided to kill a few birds with one stone and slap it up here. The last time I made them, Omesh (who’s pretty much my neighbour) popped in to show off his totally adorbs new puppy Skylar.

cutest puppy

This is only non-blurry shot I have of her, little thing doesn’t sit still for a second.

Despite the fact that O’s an ex-cooking show presenter, we still managed to fuck ‘em up nice and proper. (I handed him the icing sugar instead of the normal sugar and demanded he pour it into the batter, telling him to ‘just DO it sommer!’ when he questioned me. Irk.)

No Master Chef for you, my babe. Heheheh…

Anyway, if you don’t make the mistake we did, you’ll get them right first time. In my opinion, they’re the only cupcakes that are worth the kilojoules.

Red Velvet Cupcakes
 

Ingredients
3/4 cup sugar
1/4 cup butter
1 egg
1 cup and 3 T flour
1 T cocoa powder
1/2 t baking soda
1/2 t baking powder
pinch of salt
1/2 cup buttermilk
1 entire bottle of red food colouring
1/2 t vanilla extract
1/2 t distilled white vinegar

Method
Sift together the flour, baking powder, salt, cocoa powder.

Mix the butter with the sugar then add your egg, vanilla extract, buttermilk, food colouring, vinegar and baking soda. (Lots of websites will tell you how important it is to mix things in bit by bit or alternate or whatever, but I don’t have time for kak like that. I just sommer gooi and it’s always turned out well enough for me… save for last time’s li’l disaster…)

Combine your wet and dry ingredients, mix it all up and then spoon them into a cupcake tray lined with little cupcake papers. (I fill mine almost 3/4s of the way to the top.)

Bake in a 190 degree oven for 18 to 20 mins or until you can poke them with a toothpick that comes out clean. If you get it right, you’ll find the top of each cupcake is nice and crisp (don’t worry if it’s brown-looking) and the cake inside is soft, moist and scarlet.

Once they’re totally cool, frost the living shizz out of them with my favourite cream cheese icing. (To make this, mix 1/4 cup of soft butter with one tub of cream cheese, one cup of icing sugar and 1/2 a teaspoon of vanilla essence. It’s supposed to be nice and thick, so if it’s not, simply add more icing sugar.)

And there you have it!

My best advice? Try to make these only when you have people to give them to or know you’ll have guests around to help you finish them off or you’ll find they’re a one way ticket to fat camp.

Enjoy!

X x x

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6 thoughts on “My killer red velvet cupcake recipe (‘cos I’m a nice person and I share)

    • Divine! I know you’ll love them and if you take a piccie and mail it to me, I’ll stick it up on the blog. Only shot I have is of the miff-looking stuff up ones which I threw away. (Naturally I ended up regretting it and proceeded to eat them out the bin… Oh the shame… Heheheh…)

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