Ultimate British Red Velvet Cupcakes Recipe

Method

1. Preheat your oven to 170°C (150°C Fan) and line a 12-hole muffin tin with high-quality paper cases.

2. In a large bowl, sift together the plain flour, caster sugar, cocoa powder, bicarbonate of soda, and salt. Whisk briefly to ensure even distribution.

3. In a separate jug, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red gel food colouring until the colour is vibrant and uniform.

4. Make a well in the centre of the dry ingredients and pour in the liquid mixture. Using a large metal spoon or balloon whisk, fold the ingredients together until just combined. Be careful not to overmix, as this will result in a heavy sponge.

5. Stir in the white vinegar quickly at the end—the reaction with the bicarbonate of soda provides the signature lift.

6. Divide the batter evenly among the paper cases, filling them about two-thirds full.

7. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.

8. To make the frosting, beat the softened butter and icing sugar together until pale and fluffy. Add the cold cream cheese and vanilla bean paste, then beat briefly on a low speed until just combined and silky. Do not overbeat or the frosting will become runny.

9. Transfer the frosting to a piping bag fitted with a star nozzle and pipe elegant swirls onto each cooled cupcake. Finish with a light dusting of red velvet crumbs if desired.

Notes

Questions