Icing Sugar
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Cupcakes
Lara's Red Velvet Cupcakes
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
White Sugar
The uniform size of the...
Reviews
52
What did you think of this recipe?
Looking for a great red velvet cupcake
Sadly, this was not a good recipe, it was dry, tasteless and the mouthfeel was not good. I would recommend not to use it.
1
hello
awesome red velvet cupcakes
5
Fita
Texture was amazing, nice and moist. I would definitely recommend using this recipe.
5
Andy
Very impressed. It was a winner all round during lockdown part 2!
5
Jan
My kids love these cupcakes, thanks.
5
Liliana B
Tasty and fluffy
5
Andrea
This is awesome!!
5
monique
Wow, this is amazing!
5
Naomi
Decent recipe. It didn't blow me away, but I might use it again. I didn't have any red food colouring so I made them green velvet cupcakes!
3
sanaullah
Wonderfull taste.
5
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 can also be...
White Sugar
The uniform size of the...
Reviews
52
What did you think of this recipe?
Looking for a great red velvet cupcake
Sadly, this was not a good recipe, it was dry, tasteless and the mouthfeel was not good. I would recommend not to use it.
1
hello
awesome red velvet cupcakes
5
Fita
Texture was amazing, nice and moist. I would definitely recommend using this recipe.
5
Andy
Very impressed. It was a winner all round during lockdown part 2!
5
Jan
My kids love these cupcakes, thanks.
5
Liliana B
Tasty and fluffy
5
Andrea
This is awesome!!
5
monique
Wow, this is amazing!
5
Naomi
Decent recipe. It didn't blow me away, but I might use it again. I didn't have any red food colouring so I made them green velvet cupcakes!
3
sanaullah
Wonderfull taste.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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