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red velvet cupcakes on a serving plate.
cookingwithmykids

Red velvet cupcakes

These red velvet cupcakes are the perfect treat for Valentine's day (or any other time of year!) They're even easy enough for your kids to make and decorate.
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Prep Time 30 minutes
Cook Time 20 minutes
Decorating 5 minutes
Total Time 50 minutes
Servings: 12
Course: Afternoon tea
Cuisine: American
Calories: 297
Ingredients Method

Ingredients
  

  • 60 g unsalted butter softened
  • 150 g caster sugar
  • 1 egg
  • 20 g cocoa powder
  • red food colouring
  • 1 tsp vanilla extract
  • 150 g plain flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 120 ml buttermilk
  • 1½ tsp white vinegar
For the topping
  • 300 g icing sugar sifted
  • 20 g unsalted butter at room temperature
  • 125 g full fat cream cheese cold

Method
 

Preheat your oven to 180C/170°C Fan/325°F/gas mark 3 and line a 12 hole muffin tin with paper/silicon cupcake cases.
    Beat the butter and sugar together
    1. Measure the butter and sugar and put them in a mixing bowl or freestanding mixer with the paddle (k) attachment. Beat them together until they are light and fluffy.
    Add the egg.
    1. Break the egg in a small bowl before adding it to your mixing bowl and beat everything together on a high speed until it is well mixed.
    Make a paste with the cocoa, colouring and vanilla
    1. In a small bowl, mix the cocoa powder, vanilla extract and red food colouring. It depends on your colouring as to how much you’ll need to use. We’ve got Wilton gel colours and put in around ¼ tsp.
      Mix everything together until you have a thick paste and then add to your mixer.
    2. Mix thoroughly. Add some more red colouring if you need it at this point to make it a nice vibrant red.
    Add the remaining ingredients
    1. Measure the buttermilk using digital scales set to ml, if you have them.
      Weigh the flour, bicarb and baking powder into a small bowl.
    2. Add half the flour to your mixing bowl and stir it in. Then add half the buttermilk and mix it in. Repeat with the remaining flour and buttermilk.
    3. Add the vinegar.
    4. Give everything one final mix. Use a spatula to scrape any unmixed ingredients down from the side of the bowl.
    Bake the red velvet cupcakes
    1. Divide the cupcake mixture evenly into the cases until they are about two-thirds full to allow them space to rise.
    2. Pop them in the oven for approximately 20 minutes. They’re ready when they have risen, a skewer inserted into the middle comes out clean and if you press them gently on top the sponge bounces back.
    3. Remove the cupcakes from the oven and leave them to cool for a few minutes before taking them out of the tin and leaving them to cool completely on a wire rack.
    Make the cream cheese frosting
    1. Measure the butter and cream cheese and add to a mixing bowl/freestanding mixer. Start on a really slow speed and mix them together until they are smooth.
    2. Add the icing sugar and mix together again, starting on a slow speed until it is fully incorporated and light and fluffy. Don't overmix it..
    Decorate the red velvet cupcakes
    1. Spread or pipe the frosting on top of the cooled cupcakes then add sprinkles.