Monday, June 6, 2011

Red Velvet Cupcakes

Don't get turned off by its shocking red. You gotta try at least one red velvet cupcake in your lifetime to understand why the Southerners love it so much.

Satisfied my curiosity over the red velvet cake frenzy. Have seen many rave how it's their favorite cake. Though a little intimidated by the in-your-face red, am always game for an American classic try-out. With a hint of chocolate, this soft babycake will get you swooning away. The fluffy tangy cream cheese frosting complements the sweet cake really well. It's a pretty apt treat to make for your Valentine.

Red Velvet Cupcakes (adapted from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes, 16 for me)

60g unsalted butter, at room temperature
150g caster sugar
1 egg
1 tbsp unsweetened cocoa powder
2 tbsps red food colouring (preferably Dr. Oetker's)
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp white vinegar

1. Preheat the oven to 170°C.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. When cupcakes are cold, spoon cream cheese frosting on top and dust with red velvet cake crumbs.


  1. lovely red little cuppies ;)

  2. I wonder why too that the Americans love their red velvet cakes so much. I'm not a big fan of colouring or unless I really have put it for decorations purposes...

    Love the lovely intense colour of your cupcakes. I've not use any of the Dr. Oetker's before. I always use the Wilton ones and wonder if there is any difference.

  3. dont think ive tried a red velvet cake before tooo (and many other classica american stuff like whoopie pie or something?) must satisfy my curiosity soon methinks! cream cheese makes everything super delicious!

  4. Besides the red dye that frightens me off, I rather like red velvet cake. Besides beetroot, i really hope some day, some one can think of a easier way to make this cake.

    Love your toppings on it. So pretty.

  5. Fantastic color composition ! Makes it all the more tempting.

  6. yes, i want to give it a try too. this is the jean that i know. always so adveturous and daring to try out new stuffs. give it a chance right? (: nice cupcakes! (:

  7. i never tried red velvet cake b4 - but i heard its really good to pair with cream cheese frosting
    looks yummy! i will try this - thks! :)

  8. yeah i know a lot of us will actually seem uncomfortable knowing the amt of red colouring used for a red velvet cake but actually maybe that's not too horrifying if we cld possibly reduce a little amt to get a less intense red and we're not going to eat the whole cake or all the cupcakes..share with your friends, everyone just get a small psychologically, we dont eat that much of the colouring!ha!

  9. I'm pretty impressed with how well you are able to spoon your frosting on your cupcakes! Mine always look like crap, so I've to use a piping bag :/

  10. valentine is still ages to go. but i am definitely bookmarking these!

  11. I've always wanted to try this, however, I don't besides beetroot, what other more natural food we can use. I thought a lot of red colouring is required. Yours is 2 tbsps, not too much I guess. It's not easy to find good red colourings...though it's not very good. However, the red velvet cupcakes do look nice!

  12. you're adventurous! This is one cake I wont ever make. I always have the thought that too much colouring will alter/affect the taste of bakes. what's that red colour thingy on the frosting?