red velvet cupcakes

Over the weekend we had the pleasure of escaping to an island paradise to watch my gorgeous little sister get married.

wedding day

It was not only a stunning day but a beautiful chance to have some precious time together as a family. Together we laughed, we cried, we soaked in the island’s gorgeousness and of course we ate a tonne of delicious food including the most spectacular red velvet wedding cake.

Red velvet is my husbands absolute favourite. He is the biggest fan of the deep cocoa crimson hued cake so we had to celebrate his birthday by whipping him up a batch of his beloved cupcakes.

These celebratory cupcakes (containing quite a bit of refined sugar) are meant for very special occasions and are not an everyday occurrence. To me, life really is all about balance so as long you’re nourishing your family with fresh wholesome food sneaking an occasional treat is perfectly okay.

Oh and if you’re wondering why our red velvet cupcakes are a little more crimson than usual, my lovely little kitchen helper had to add the red food colouring herself and let’s just say like any two year old she was a little heavy handed. I’m just so happy she didn’t spill it all over herself or the kitchen bench!

Although these cupcakes are a little more labour intensive than my usual recipes I promise they are well worth the effort, especially if you’re looking for a treat for a special occasion. The cupcake itself is tender, deeply flavoured with cocoa and is super moist and only made even more delicious when smothered in a thick layer of the tangy cream cheese icing.

To create your own batch of red velvet cupcakes simply…

Begin by preheating your oven to 180 degrees celsius (350F) and line 2 muffin trays with 15 papers. Set aside.

Sift the flour, salt and cocoa into a large bowl. Set aside.

Place the melted butter and sugar into the bowl of a stand mixer and whisk on high speed to combine.

Add the vanilla.

Add the red food colouring.

Add eggs, one at a time, beating until each is combined. Scrape down the sides of the bowl as needed.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk. Whisk well in between each addition.

Whisk together the vinegar and baking soda.

Add the baking soda mixture and whisk until just combined, 10-15 seconds.

Divide the mixture between the muffin papers, filling each 3/4 full. Bake for 25 minutes or until a skewer inserted removes cleanly.

Remove the cupcakes from the pan and place on a wire rack to cool completely.

Meanwhile, place the room temperature butter and cream cheese into the bowl of a stand mixer and whisk on high speed until smooth and creamy, approximately 2-3 minutes.

Reduce speed to low and add the icing sugar, cup by cup, mix until incorporated.

Whisk in the raspberry jam and vanilla and mix until smooth.

Spread each cupcake with a generous amount of the frosting and refrigerate until set.

Enjoy x

red velvet cupcakes

adapted from Martha Stewart

makes 15

unfrosted these cupcakes are freezer friendly

INGREDIENTS

2 1/2 (375 grams) cups plain flour

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups (335 grams) caster sugar

1 1/2 cups (375 grams) unsalted butter, melted and cooled slightly

3 tablespoons red food colouring (or 1/2 teaspoon red gel-paste food color)

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1 cup (250 ml) buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

cream cheese icing:

125 grams unsalted butter, room temperature

170 grams cream cheese, room temperature

2 cups (280 grams) icing sugar, sifted

2 tablespoons raspberry jam

3/4 teaspoon pure vanilla extract

METHOD

Preheat oven to 180 degrees celsius (350F) and line 2 muffin trays with 15 papers. Set aside.

Sift the flour, cocoa and salt into a large bowl. Set aside.

Place the butter and sugar into the bowl of a stand mixer and whisk on high speed until combined. Mix in food color and vanilla. Add eggs, one at a time, beating until each is combined. Scrape down the sides of the bowl as needed.

Reduce speed to low. Add flour/cocoa mixture in three batches, alternating with two additions of buttermilk. Whisk well after each addition.

Stir together the baking soda and vinegar in a small bowl and add to the batter. Mix until just combined, approximately 10 seconds.

Divide the mixture between the muffin papers, filling each 3/4 full. Bake for 25 minutes or until a skewer inserted removes cleanly.

Remove the cupcakes from the pan and place on a wire rack to cool completely.

Cream cheese icing –

Place the butter and cream cheese into the bowl of stand mixer and whisk on medium-high speed until lightly and fluffy. Reduce speed to low and add sugar, 1 cup at a time, and then jam and vanilla. Mix until smooth.

Spread each cooled cupcake with a generous amount of icing. Refrigerate to set. Enjoy chilled.

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