Moist Red Velvet Cupcake Recipe
Red Velvet Cupcakes came into the world with a bang, and quickly became very popular. This super moist red velvet cupcake recipe is truly the best. With a step by step guide to help you though, and a perfect cream cheese icing that's yummy!
Equipment
- 7cm round cupcake pans
Ingredients
Ingredients (for the cupcakes):
- 2 Eggs
- ¾ cup Sugar White
- 1½ tsp Vanilla Essence
- pinch Salt
- ¾ cup Sunflower Oil
- ½ cup Milk
- ½ tsp Spirit Vinegar White
- 1 cup Cake Flour
- 2 heaped tbsp Cocoa Powder
- 2 tsp Dark Red Colorant Powder
- 1¼ tsp Baking Powder
- ¼ tsp Baking Soda (Bicarb)
Ingredients (for the icing):
- 50 grams White Margarine
- 100 grams Cream Cheese
- 200 grams Icing Sugar/Confectioners Sugar
Instructions
Method (for the cupcakes):
- Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).
- Add the sugar and beat until well combined (roughly 45 seconds to a minute+). The mixture will become slightly paler in color.
- Add the vanilla essence, salt, oil and milk & vinegar to the mixture, and beat until combined (about 30 seconds).
- Sift in the flour, cocoa powder and red powdered colorant (start with 1 tsp colorant and then slowly add more until you have the desired shade - it should look like blood) and beat the mixture until there aren't any lumps and it's well combined. The mixture should be red and not brown - if it's still brown, add a bit more red colorant until you have the desired color.
- Add the baking powder and baking soda (bicarb) by stirring it in (don't over-mix it, otherwise it won't rise nicely).
- The mixture should be slightly runnier than toothpaste, not too thick or not too thin!
Baking Tips & Oven Temperature:
- The most important aspect of a good bake is to get your cupcake casings perfectly centered in the cupcake tray. If they aren't centered, the cupcakes will rise more on one side while baking, and won't have a perfect form.
- Once you've perfectly lined the cupcake tray (7cm cup size) with standard sized cupcake casings, scoop +/-45ml's of the mixture into each casing using a ¼ cup measuring spoon. This helps in avoiding any spillage onto your cupcake tray, and gives you equal sized cupcakes for an even more perfect bake!
- Place the cupcake tray in the center of your oven, and bake at 180° C or 360° F for 12 - 15 minutes (they should just start to color a bit darker on top).
- Leave the cupcakes to cool for about 10-15 minutes, and remove from pan.
Method (for the icing):
- Beat the white margarine and cream cheese together until combined and smooth & creamy. Add the sifted icing sugar, and beat until smooth.
- Cream cheese icing has a sloppier consistency than butter cream icing, so before you ice your cupcakes, pop the icing back into the fridge for about 15 minutes before using it.
- Place the icing into a piping bag, and ice the cupcakes... enjoy!