The best Red Velvet Cupcake recipe I've found - the texture is light and fluffy and the flavour delicious !
Cupcakes: 60 g Unsalted Butter, room temp 150 gm Caster Sugar 1 large Egg, lightly beaten 10 gm Cocoa Powder 20 ml Red Food colouring 1/2 teaspoon Vanilla Extract 120 ml Buttermilk 150 gm Plain flour 1/2 teaspoon Salt 1/2 teaspoon Bicarb Soda 1 1/2 teaspoon White wine Vinegar
Icing: 300 g Icing sugar, sifted 50 g unsalted butter, room temp 125 gm Cream Cheese room temp
Preheat the oven to 170c. Line a 12-hole cupcake tin with patty cases.
Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed.
In a small bowl, mix the food colouring, cocoa powder & vanilla extract until it makes a thick paste. Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter.The mix should be a deep rose pink/red.
On slow speed, slowly add half the buttermilk until just mixed then add half the flour until just mixed. Repeat for the remaining milk and flour. Add the salt, bicarb and vinegar, beating only until they are fully incorporated.
Spoon a heaped tablespoon of mixture into each paper cases until no more than 2/3 full.
Bake for 20-25 minutes on the centre oven rack, or until the top of a cupcake bounces back when lightly touched.
Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely.
To make the Icing: In a food processor or electric mixer, beat the icing sugar & butter until it has a sandy texture. Dice the cream cheese into smaller cubes then add to the mix one-by-one, beating until completely combined.
On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.
When the cupcakes are cold, pipe or spread the cream cheese frosting on top.