Details page sections

Cupcakes

Lara's Red Velvet Cupcakes

Name: Lara's Red Velvet Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
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

4.6

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

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

Rate recipe Rate

Keep my screen awake

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 can also be...

details

White Sugar

The uniform size of the...

details

Reviews

52

What did you think of this recipe?

adele and lukas

Such a cool recipe. I love it.

Ellie

Very yum and moist! Will definitely use again!

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.