Indulge in the classic and irresistible combination of red velvet and cream cheese with these Red Velvet Cupcakes. These cupcakes boast a super soft, moist texture, and are topped with a thick and luscious cream cheese icing. The vibrant red hue of the cupcakes, paired with the rich and tangy flavor of the cream cheese icing, makes them not only a delight to eat but also a feast for the eyes. Whether you’re a long-time fan of red velvet or trying it for the first time, these cupcakes are sure to impress with their perfect blend of flavors and textures.
Perfect Occasion: These cupcakes are ideal for celebrations, parties, or as a special treat. They’re also great for baking enthusiasts who enjoy creating classic and beloved flavors in a cupcake form.
For the Cupcakes:
- 115g unsalted butter, melted
- 150g caster sugar
- 3 large eggs, room temperature
- 120ml vegetable oil
- 1 tbsp white wine vinegar
- 2 tsp vanilla extract
- Strong red food coloring (e.g., Sugarflair extra red)
- 240ml buttermilk, room temperature
- 300g plain flour
- 15g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
For the Cream Cheese Icing:
- 80g butter, softened
- 145g cream cheese
- 1 tsp vanilla extract
- 325g icing sugar
Instructions:
- Blend melted butter and sugar. Mix in eggs, oil, vinegar, vanilla, and food coloring.
- Alternately add buttermilk with a mixture of flour, cocoa powder, bicarbonate of soda, and salt.
- Divide batter among 12 cupcake liners.
- Bake at 160°C (fan) for 20 minutes or until a toothpick comes out clean.
- Cool completely before icing.
- For icing, cream together butter, cream cheese, and vanilla. Gradually add icing sugar.
Enjoy your Red Velvet Cupcakes, a perfect treat that combines the elegance of red velvet with the creamy richness of cream cheese icing!
