Recently, I was asked to bake a cake for a cake sale at work to raise money for a children’s home that we support. Immediately I thought of my red velvet cupcakes. They are really tasty and never last long in our house. I have made these wonderful treats for work colleagues and there are never enough because everyone always wants seconds. As it turned out, red velvet cupcakes were perfect because they come in their own packaging. The muffin cases allow you to grab and cupcake and off you go, no need for plates or awkwardly juggling a slice of cake.
I can’t believe these cupcakes are so moist and tasty. They are also so quick and easy to make. The recipe makes 24 but can be halved successfully if you only want to make 12 cupcakes.
Red Velvet Cupcakes Ingredients
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cocoa
1 1/2 cups granulated sugar
1 cup sunflower oil
1 tsp vinegar
2 Tbls red food coloring
1 tsp vanilla
1 cup buttermilk
- Preheat oven to 175 degrees C. Place cupcake wrappers in the cupcake tin.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate, large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer or whisk
- Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Fill each cupcake wrapper to about 3/4 full. Bake for 20 to 22 minutes.
200 grams cream cheese
100 grams butter, softened
1/2 tsp vanilla extract
2 cups sifted Icing sugar
1/2 tsp lemon juice
- In a large mixing bowl, beat the cream cheese, butter, lemon juice and vanilla together until smooth.
- Add the sugar and on low speed, beat until incorporated.
- Increase the speed to high and mix until very light and fluffy