Red Velvet Cupcakes

These cupcakes are by far the most highly requested cupcakes I've ever baked, and obviously that is because they taste delicious and they look so adorable! I love decorating cupcakes so that they are eye-friendly and inviting. I learned of this recipe through "The Hummingbird Bakery" cookbook, but have changed a few things slightly to make it healthier and more of my own! This is a totally fun dessert, especially if you have kids :)

Let me know if you try this out! 

Hummingbird bakery: http://hummingbirdbakery.com/

Baking in the Oven

Final result with crumbled pieces to decorate

*makes 15 – 20 cupcakes depending on cup size

Ingredients:

Cake Base:

• ·      110g of unsalted butter
• ·      300g of caster sugar
• ·      2 large eggs
• ·      4 tsp of coco power
• ·      30 ml of red food coloring and 5ml of blue food coloring
• ·      1 tsp of vanilla extract
• ·      300g of sieved plain flour
• ·      pinch of salt
• ·      240 ml of buttermilk (recipe to make it included below)
• ·      1 tsp of apple cider vinegar
• ·      1 tsp of baking soda

Frosting: 

• 1.     100g butter
• 2.     450g of icing sugar
• 3.     300 g of full-fat cream cheese, preferably Philadelphia 

Method: (cupcakes)

Preheat oven to 180 degrees Celsius

Mix the butter and sugar until they are in a fluffy consistency

Beat in the eggs

In a separate bowl mix the coco powder, food coloring and vanilla extract to create a thick paste

Add the paste into the mixer and allow all ingredients to combine

Alternate between the dry ingredients (flour and salt) and the butter milk

Once the mixture is complete, fold in the apple cider vinegar and baking soda.

Place the mixture into the cupcake plates and let them cook for 18-20 minutes

Once they are done, place them on a cooling rack for 1-2 hours before frosting them :)

Method: (frosting)

Make sure the butter is at room temperature

Mix all the ingredients until they reach a fluffy consistency

Do not over mix

Place frosting in the fridge for at least 15 minutes before using it to avoid melting.

Method: (butter milk)

For every one-cup of milk, add a table-spoon of vinegar and let it sit for at least 10 minutes.