i must be the worlds biggest, fattest lover of the infamous RED VELVET CUPAKE.
And yes, we all go to these amazing little cake shops or our fav corner bakery and close our eyes while we jaw clench as hard as we can when the cashier ring up these ridiculously overpriced, little pieces of heaven. it's all so worth it as the red velvet cupcake is without a doubt the queen of all cakes. it turns head as it's paraded into a room. people gasp in awe as it is carried past them to the table. conversations pause for a moment as eyes feast on them.
so, it obviously wasn't very long until I started reading up about the secret of how to get them to taste so ridiculously good. And like most people, my google searches always looked a little like this: "worlds easiest red velvet cupcake recipes" - cause 1) I don't have time for more stress in my life and 2) because as a food lover, I really can't afford these to flop...... I have a food blog after all! hehe!
So, and this I PROMISE you: is the worlds, easiest, most convenient, not as pricey as you'd think, fall-off-the-couch-it's-so-yummy, red velvet cupcake recipe.
I took the liberty of tweeting the recipe just a wee little bit, making it even easier for you :) I know, I'm adorable like that - you can thank me with one from your batch!
what you'll need:
for the cupcakes:
♥1/2 cup of flour
♥1/4 teaspoon baking powder
♥1/4 teaspoon salt
♥10g cocoa powder
♥55g unsalted butter - soft and at room temperature
♥150g caster sugar
♥1 large egg
♥1/2 teaspoon vanilla extract
♥1 tablespoon red colouring
♥1/2 teaspoon white vinegar
♥1/2 teaspoon bicarbonate of soda
for the cream cheese icing:
♥225g cream cheese
♥1/2 teaspoon vanilla extract
♥60g icing sugar
♥160ml double thick cream
♥dash of cinnamon
what you'll do:
1. preheat the oven to 180°C (if you have a fan oven - remember to reduce the heat with about 10°C)
2. line a muffin tray with cupcake holders
3. in a bowl - sift together the flour, baking powder, salt and cocoa powder
4. using a normal kitchen spoon, beat the butter by hand until it's mushy and soft. (try to use a nice big mixing bowl for this as you'll be adding all the other yummy goodies to this bowl in a few minutes)
5. add the caster sugar
6. again using a normal kitchen spoon, mix until combined
7. add the vanilla and then the egg - beat again - by now your arm will start to feel like it's about to fall off :)
8. in a separate bowl whisk the buttermilk and the red food colouring
9. now add the flour and the buttermilk mixtures to the butter mixture, alternating between the two but starting and ending with the flour
10. in a separate bowl, mix the vinegar and bicarb together - once it's settled, add it to the batter
11. spoon the batter into the cupcake holders
12. bake for 18 - 20 minutes (again, keep in mind, if you have a fan oven, reduce your head with 10°C and just as a little fyi - i like to take mine out after 18 minutes, rather than 20 minutes)
13. cool the cupcakes completely (don't worry it you can't... i've till this day, never been able to wait that long)
for the icing:
beat the cream cheese by hand until also soft and mushy, add the vanilla and icing sugar and mix (by hand) until smooth. gradually add the cream and a dash of cinnamon at the end.
you can add more sugar and cream if you'd like to, but it should be pretty damn close to perfect now
once the cupcakes have cooled down - apply the icing
i expect to be asked for my address to have these delivered soon, soon!
have fun dolls xx