Monday

Red Velvet Buttermilk cupcakes



I've been wanting to make these for ages and I finally got round to it. I'm really happy with the cake recipe itself but could probably tweak the icing so that it was a little stiffer. I'll still put it up though :)

I was shopping the other day and found these items. You need a Wilton 2D nozzle to make a rose swirl or you can also use a 1M I believe thats slightly smaller. I bought the 2D and also some adorable leopard print cupcake cases. I own silicon baking moulds that don't need cases but these were just too cute to not buy...

Thought they'd go perfectly with a red and white cupcake :)


You'll need:

For the cupcakes:
2.5 cups of flour
1 cup of caster sugar
1 teaspoon of baking soda
1 tablespoon of cocoa powder
1 teaspoon of salt
2 eggs
1.5 cups of extra light olive oil
1 cup of cultured buttermilk
2 tablespoons of red food colouring
1 teaspoon of vanilla essence
1 teaspoon of distilled white vinegar

For the icing:
250g of original philadelphia cream cheese
100g butter
3 cups of icing sugar
4 teaspoons of natural coconut essence

Steps:
Preheat the oven to 170 degrees C
Combine all the dry ingredients in one bowl; 
Sift the flour and cocoa powder and add the sugar, salt and baking soda. 
Whisk them quickly just to blend them together. 
Combine all the liquid ingredients in another bowl (large enough to whisk in):
eggs, olive oil, buttermilk, food colouring, vanilla essence and the distilled vinegar. 
Whisk the liquid ingredients together with an electric mixer for a few minutes until thoroughly mixed. 
Then, slowly add the dry ingredients turning up the whisking speed as necessary until this is also blended through. 
Divide the mixture evenly between your cupcake cases (I made about 20 with this)
and put them into the oven for 18 minutes 
(9 minutes and then turn the tray around for another 9, just to even the cooking)
Let them cool completely.

You can then start making the icing:
take the cream cheese and the butter and whisk these together until even. 
Add the coconut essence.
Sift the icing sugar into the bowl, continuing to mix until you have an even icing.

when the cakes are completely cool you can either just spoon the icing on or you can put it into a piping tube with a nozzle. On this occasion I used a plastic bag with my 2D nozzle and had a go at making roses. 

Done!



















2 comments:

  1. oh em gee these look amazing! I love how pigmented the cupcakes are! Truly RED velvet cupcakes!
    Fashion Ganache.
    http://fashionganache.blogspot.co.uk

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