I haven’t baked cupcakes for a while so thought i had better try a recipe i had sitting around for a while. Its a red velvet cupcake recipe and the results are really spectacular. I have a sweet tooth for cupcakes and what i like about cupcakes is they not only taste good they also look so pretty. there are such alot of options you have to really make the cupcakes stand out.
So with my trusted baking bowl and mixer I set out to bake these red velvet cupcakes with frosting and chocolate flakes – i just love chocolate too.
You may want to jazz them up a little with your own toppings and frosting.
Ingredients
- 1/2 cup of fresh buttermilk
- 3/4 cup of olive oil
- 1 medium egg
- 1/2 tsp of white or apple cider vinegar
- 3 tsp of red food coloring
- 1 tsp of vanilla extract
- 1 1/4 cups of all purpose flour
- 3/4 cup of raw sugar
- 1/2 tsp of baking soda
- 3 tsp of cocoa powder
- (8 oz) package of fresh softened cream cheese
- 1 stick of softened margarine (or butter if you prefer)
- 1 (16 oz) box of powdered sugar
- 1 tsp of vanilla extract
Directions
- Pre-heat stove to 350°. Line your mini-muffin tin using paper cupcake liners.
- To make ready the actual cake, mix the buttermilk, the olive oil, the egg, 1 tsp of vanilla, the vinegar and the food coloring. Whip for about 2 minutes (I made use of the lowest setting on my stand mixer, however a hand mixer should work fine for this.)
- Add the flour, the sugar, the baking soda and the cocoa to the wet mixture and then beat for about 2 more minutes.
- Spoon the batter straight into the cupcake tin. Fill every liner to around 2/3 full.
- Bake for approximately 10 to 12 minutes, until a toothpick inserted into the center of the cupcakes comes out nice and clean
- To prepare the frosting, gently beat the cream cheese along with the margarine together until very smooth. Add the powdered sugar and then beat until nice and smooth. Add about 1 tsp vanilla extract and then continue to mix for around 5 minutes, until the frosting is nice and fluffy.
- Using a clean pastry bag and some decorating tips, carefully pipe the frosting onto the cooled cupcakes.
- Garnish with chocolate flakes or whatever garnish you may prefer.
Ingredients
- 1/2 cup of fresh buttermilk
- 3/4 cup of olive oil
- 1 medium egg
- 1/2 tsp of white or apple cider vinegar
- 3 tsp of red food coloring
- 1 tsp of vanilla extract
- 1 1/4 cups of all purpose flour
- 3/4 cup of raw sugar
- 1/2 tsp of baking soda
- 3 tsp of cocoa powder
- (8 oz) package of fresh softened cream cheese
- 1 stick of softened margarine (or butter if you prefer)
- 1 (16 oz) box of powdered sugar
- 1 tsp of vanilla extract
Instructions
- Pre-heat stove to 350°. Line your mini-muffin tin using paper cupcake liners.
- To make ready the actual cake, mix the buttermilk, the olive oil, the egg, 1 tsp of vanilla, the vinegar and the food coloring. Whip for about 2 minutes (I made use of the lowest setting on my stand mixer, however a hand mixer should work fine for this.)
- Add the flour, the sugar, the baking soda and the cocoa to the wet mixture and then beat for about 2 more minutes.
- Spoon the batter straight into the cupcake tin. Fill every liner to around 2/3 full.
- Bake for approximately 10 to 12 minutes, until a toothpick inserted into the center of the cupcakes comes out nice and clean
- To prepare the frosting, gently beat the cream cheese along with the margarine together until very smooth. Add the powdered sugar and then beat until nice and smooth. Add about 1 tsp vanilla extract and then continue to mix for around 5 minutes, until the frosting is nice and fluffy.
- Using a clean pastry bag and some decorating tips, carefully pipe the frosting onto the cooled cupcakes.
- Garnish with chocolate flakes or whatever garnish you may prefer.
I currently teach baking courses and have worked in a number of cafes and restaurants.
Check out my About Us page to find out more about me and my passion for cooking.
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