Nothing says I love you like baked goods right? Well if you make these red velvet cupcakes with cream cheese frosting for a special someone this Valentine's day, they are sure to feel loved!
These cupcakes are rich, fluffy and the frosting is very decadent. Saying that, they are also very dangerous and one won't feel like enough!
Surprising as it is, given I'm part American, but I had never had red velvet cake until very recently. A friend of mine who is an amazing cake decorator, gave us a red velvet cake when Charlie was born and it was so good! I can't believe I haven't been enjoying this kind of cake my whole life.
What better time than Valentine's day to make this red velvety cake.
What better time than Valentine's day to make this red velvety cake.
Red Velvet Cupcakes with Cream Cheese Frosting
Adapted from the amazing Cooking Classy
- 1 1/3 cups plain flour
- 5 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, room temperature
- 1 cup + 2 Tbsp caster sugar
- 2 large eggs
- 1 1/2 tablespoon red food colouring
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk (if you only have whole milk, add a teaspoon of lemon or lime juice and let rest for 10 minutes)
- Cream Cheese Frosting
- 250 grams unsalted butter, room temperature
- 250 grams cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 4 1/2 cups powdered sugar
- Heart sprinkles to decorate
- Preheat oven to 170 degrees Celsius or 350 degree Fahrenheit fan forced. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, with an electric mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs and continue to mix on low until incorporated. Turn off mixer and add red food colouring and vanilla extract and mix until combine.
- In two alternating batches add the buttermilk and flour mixture to cupcake mixture. Mix until well incorporated.
cupcake batter once all of the ingredients have been incorporated
- Divide batter evenly among 18 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven for around 25 minutes or until toothpick inserted into the centre of a cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this is essential for retaining moisture). Once cooled completely, pipe generously with Cream Cheese Frosting, then add heart sprinkles.
- In a large mixing bowl, using and electric mixer, whip together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). Mix in vanilla extract. Add powdered sugar and beat until smooth.
Cream Cheese Frosting
Enjoy with a cup of coffee or a glass of ice cold milk!
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