Red velvet cupcakes with vanilla buttercream, a rich and luxurious dessert for those special days. Loved ones will be impressed with these absolutely sinful pretty little things.
Everybody’s buzzing around when it comes to big celebrations, from birthdays to Christmas, Valentine’s Day and so on. So much excitement, and, of course, lots of baking. But then, you want to show off your hard work, isn’t it? So you need something spectacular that will get people talking about long after the party is over. Well, how about these red velvet cupcakes? The bright red contrasts so beautifully with the scrumptious vanilla buttercream, and you will get lots of points on presentation too, not only taste.
I’ve been thinking about baking some for quite a while now, but I just could not find a good-quality red food colouring. Most shops will have the low-price-even-lower quality red food colouring that, no matter how much you use, you end up with a some sort of very sad brownish colour. The liquid ones are the worst, as they can change the consistency of your batter too, which, in some cases, can be catastrophic. So, do stay away from them. One of my friends, who is an excellent baker, recommended me Sugarflair food colouring and I just love it. You can purchase online different colours and the paste is so concentrated, that you only need to use a tiny little amount of it to get the gorgeous bright red. What a brilliant product, I am more than pleased with it. I am sure I will get to test in on different other desserts, so stay posted 🙂
Red velvet cupcakes with vanilla buttercream
Ingredients: (make 12 cupcakes)
For the cupcakes:
- 150 g butter
- 150 g caster sugar
- 3 eggs
- 150 g plain flour
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1/8 tsp Sugarflair red food colouring (paste)
For the buttercream:
- 250 g icing sugar
- 125 g butter
- 1/2 tsp vanilla extract
- 2 tbsp full-fat milk
- To make the cupcakes, make sure the butter is nice and soft, so ideally you should leave it at room temperature at least an hour before you start.
- Use a hand mixer to beat the sugar and butter together until you get a smooth paste.
- Add the eggs one by one, beating well after each addition.
- Sift the flour and cocoa powder in, add the vanilla extract and red food colouring and mix well using a spatula.
- Preheat the oven to 18 degrees C.
- Line a cupcake/muffin tray with 12 cupcake paper cases, and divide the mixture evenly.
- Bake for about 18 to 20 minutes until well risen and firm to the touch.
- Remove from the oven and set aside to cool completely.
- Meantime, you can make the vanilla buttercream.
- Sift the icing sugar and beat with well with the softened butter.
- Add the vanilla extract and milk, one tablespoon at a time, so you can get a lovely smooth cream.
- To decorate, use a piping bag with a nozzle of your choice.