Name: Red Velvet Cupcakes recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 32
Cuisine: american
Ingredients: 375 g plain flour sifted; 1 tsp salt; 40 g cocoa powder good quality; 170 g unsalted butter softened; 450 g caster sugar; 3 eggs large; 1 tbs vanilla extract; 375 ml buttermilk; 50 ml red liquid food colouring; 30 ml white vinegar; 2 tsp bicarbonate of soda; 500 g butter softened; 450 g soft icing sugar mixture; 3 tbs milk; 1 tbs vanilla essence; 2 tbs smooth peanut butter

by tjandwen Last updated on 07/09/2019

A delicate chocolate-flavoured cake recipe that works just as well in a slab as it does as cupcakes. Also, these are the softest cupcakes I have ever eaten. - tjandwen

Ingredients

375 g plain flour sifted
1 tsp salt
40 g cocoa powder good quality
170 g unsalted butter softened
450 g caster sugar
3 eggs large
1 tbs vanilla extract
375 ml buttermilk
50 ml red liquid food colouring
30 ml white vinegar
2 tsp bicarbonate of soda

Peanut butter buttercream

500 g butter softened
450 g soft icing sugar mixture
3 tbs milk
1 tbs vanilla essence
2 tbs smooth peanut butter

Method

Step 1

Cupcake: Preheat oven to 175C.
Step 2

Spray the tops of 30-32-hole muffin trays.
Step 3

Line trays with large patty papers. Set aside.
Step 4

In a medium-sized bowl, sift together the flour, cocoa and salt. Use a wire hand whisk to whisk the cocoa through. Set aside.
Step 5

Using an electric mixer, beat the butter for approximately 2 minutes until soft and creamy.
Step 6

Add half the sugar and beat on medium speed until it starts to change colour.
Step 7

Add the rest of the sugar and the vanilla and beat until combined. Scrape the sides and bottom to ensure all the butter gets mixed into the sugar.
Step 8

Increase speed to medium-high and beat until for approximately 3 minutes until light and fluffy, scraping the sides of the bowl at least once.
Step 9

Add eggs, one at a time, beating well after each addition. Scrape sides of the bowl.
Step 10

Carefully mix in the red food colouring, then mix well.
Step 11

With the mixer on low speed, start adding the flour and buttermilk alternately, in three or four lots, beginning and ending with the flour. Scrape down the bowl sides each time to ensure the red and the cocoa combine properly.
Step 12

Increase speed and mix until the colour is even.
Step 13

Place bicarbonate of soda in a cup or 250ml jug.
Step 14

Add the vinegar and mix quickly, and then fold well into the batter.
Step 15

Using a lever-action ice cream scoop, drop 1 full scoop into each patty paper.
Step 16

Bake on middle shelf of the oven for 22-24 minutes. Cool in the tins for 5 minutes, then tip out onto wire racks to cool.
Step 17

Peanut butter buttercream: Whip the butter for 2-3 minutes on high speed.
Step 18

Add the icing sugar, milk and vanilla.
Step 19

On low speed, mix the sugar into the butter until combined.
Step 20

Increase the speed to high and beat for at least 5 minutes or until the cream is almost white.
Step 21

Add the peanut butter and beat until mixed through.
Step 22

Pipe onto cupcakes using a large rosette tube. Sprinkle with crushed nuts and chocolate sprinkles.

Recipe Notes

from Australia’s Best Recipes team

If you have to cook your cupcakes in 2 batches, only add half the vinegar and soda to half the mixture to prevent it losing its air while you bake the first batch.

They keep for over a week in an airtight container.

This recipe was photographed by Amber De Florio for Best Recipes.

If you like the sound of this recipe, you might also like this Red Velvet Cake.