Luis Troyano's red velvet cupcakes recipe
With decadent cream cheese frosting and a rich sponge, these red velvet cupcakes are a perfect sweet treat to pair with a warm drink.
Key information
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 20
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the cupcakes
280g buttermilk coloured bright red with food colouring
10g cider vinegar
190g soft unsalted butter
300g caster sugar
4 medium eggs
300g self-raising flour
70g cocoa powder
1 tsp salt
5g vanilla paste
1 tsp bicarbonate of soda
Cream cheese frosting
525g cold full fat cream cheese
270g icing sugar
5g vanilla extract
How to prepare Luis Troyano's red velvet cupcakes
Make the cupcakes
- Set your oven to 150°C fan.
- In a jug mix together the buttermilk and cider vinegar and leave on the side.
- In a mixer with a paddle attachment cream together the butter and caster sugar until pale and fluffy.
- Whisk the eggs in a jug and add them slowly to the mix while beating.
- Add all of the remaining ingredients, except the buttermilk vinegar mix, and beat for 1 minute until well combined.
- Finally add the buttermilk vinegar mix and beat again briefly until well mixed and smooth.
- Put the cupcake mix into a large piping bag and pipe it into your cases distributing it evenly.
- Bake for 20 – 25 minutes until a skewer pushed into the centre comes out clean.
- Remove from oven, allow to cool in tin for 1 minute, then get them quickly onto a cooling rack to prevent the cases peeling. Allow to cool completely before decorating.
Make the cream cheese frosting
- Place all the ingredients in a mixer with a whisk attachment.
- Whisk until smooth and the mixture has thickened. It may take quite a few minutes but it will. It will go runny first but stick with it, whisking at high speed.
- Once thickened it can be piped and is totally stable and will not melt.
- If you aren’t eating the decorated cakes within a few hours then they are best kept in a fridge.