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Lara's Red Velvet Cupcakes
Lara's Red Velvet Cupcakes
Cupcakes

Lara's Red Velvet Cupcakes

4.6
20 mins
20 mins
Easy
12

One of our Hottest Home Baker Wild Card Bake-Off contestants, Lara, made these delicious red velvet cupcakes.

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  • Ingredients
  • Method

Ingredients

Cupcakes

  • 1 ¼ cups plain flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp cocoa powder
  • 60 g unsalted butter (at room temperature)
  • ¾ cup Chelsea White Sugar
  • 1 egg
  • ½ tsp vanilla extract (or 1 tsp vanilla essence)
  • ½ cup buttermilk
  • 1 Tbsp red food colouring
  • ½ tsp white vinegar
  • ½ tsp baking soda

Cream cheese frosting

  • 225 g cream cheese (at room temperature)
  • ½ tsp vanilla extract (or 1 tsp vanilla essence)
  • ½ cup Chelsea Icing Sugar (sifted)
  • ¾ cup cream

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=56, results=[{comment_text=Chelsea's Red Velvet cupcakes are AMAZING! There nice and moist and the icing is nice and creamy. I defiantly recommend., approved=true, user_name=Ronald Wesley, hs_createdate=1702249882473, rating_new__1_5_=5, id=11175576174}, {comment_text=Amazing, it was the most beautiful thing I have tasted, thank you again., approved=true, user_name=Max matthews, hs_createdate=1702249881175, rating_new__1_5_=5, id=11175582222}, {comment_text=Very tasty. Everyone enjoyed them., approved=true, hs_createdate=1702249880478, rating_new__1_5_=5, id=11175442791}, {comment_text=Yum L orley, approved=true, user_name=Zoe, hs_createdate=1702249880478, rating_new__1_5_=5, id=11175557896}, {comment_text=lovely and velvety! rose nicely. Doubled the recipe and got 15 big cupcakes. Added a bit more dark cocoa powder as had used raw cacao powder and the batter was bright red. Will definitely make this one again, approved=true, user_name=Carol, hs_createdate=1702249879384, rating_new__1_5_=5, id=11175431097}, {comment_text=Love this recipe. I used a mini muffin tin and adjusted the cook time accordingly, they rose beautifully and are fluffy and moist!!, approved=true, user_name=Teresa, hs_createdate=1702249878153, rating_new__1_5_=5, id=11175607579}, {comment_text=Oh my god. This recipe is a life saver for my family in lock- down absolutely loved it!!, approved=true, user_name=Bella, hs_createdate=1702249877803, rating_new__1_5_=5, id=11175531931}, {comment_text=Amazing & delicious recipe, approved=true, hs_createdate=1702249877637, rating_new__1_5_=5, id=11175383599}, {comment_text=not a good recipe, approved=true, user_name=Emma, hs_createdate=1702249877095, rating_new__1_5_=2, id=11175392653}, {comment_text=My go to recipe, its the best you will find, approved=true, user_name=Ellie, hs_createdate=1702249877093, rating_new__1_5_=5, id=11175576108}]}
Reviews
56

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Method

Preheat oven to 180°C fan bake, and line 12 muffin tins with cupcake liners.

In a large bowl sift together the flour, salt, baking powder and cocoa. Combine with a whisk.
In a mixer (or with an electric hand mixer) cream the butter and Chelsea White Sugar. Add the vanilla extract and the egg and beat until light and fluffy.
In a separate dish mix together the buttermilk and the food colouring.
Alternately (in thirds) add the dry mixture and the buttermilk mixture to the creamed mixture. Scrape the sides of the bowl after each addition to ensure all ingredients are well combined. Mix well.
Remove mixing bowl from machine, and have a rubber spatula or wooden spoon ready to hand-mix with. Add the baking soda to the vinegar and quickly stir to dissolve baking soda. While still fizzing, add to the batter and mix through the liquid by hand.
Working quickly, spoon (or scoop with an ice cream scoop for even measures) the batter into the prepared cupcake liners (about ¾ full). Place in the oven, and bake for 18-20 minutes or until a skewer comes out clean when inserted into the centre of a cupcake.
Cool the cupcakes in the tin for 10 minutes before transferring to a wire rack to cool completely.
When cool, ice with cream cheese frosting.

Cream Cheese Frosting
In a mixer (or with an electric hand mixer) mix together the cream cheese, Chelsea Icing Sugar and vanilla extract. Whip the cream in a separate bowl. Fold the whipped cream into the cream cheese mixture by hand. The mixture should be thick and even in colour.

Spread on top of the cooled cupcakes, or pipe the frosting in swirls. Sprinkle crumbs of one of the cupcakes over the frosting for decoration (if you can bear to spare one!) or, use sprinkles of your choice.

Chelsea Products in Recipe
Icing Sugar

Icing Sugar

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
Reviews
56

What did you think of this recipe?

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Cupcakes

Red Velvet Cupcakes with Meringue Buttercream Icing

Preparation
15 mins
bake
20 mins
Difficulty
Easy
Servings
ingredients
  • 2 ½ cups plain flour
  • 1 ½ cups Chelsea Caster Sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 Tbsp red food colouring
  • 1 tsp of raspberry flavour
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

For the meringue butter cream

  • 200 g Chelsea Caster Sugar
  • 3 egg whites
  • 250 g unsalted butter, softened and chopped
  • 1 tsp vanilla extract.
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