I ♥ cake - red velvet cupcakes

Recipe inspired by Annie's amazing blog.



Cream cheese frosting - by the pound...



Day glow cupcake... ever so slightly photoshopped ;-)

Les Recettes de Froggie – Red velvet cupcakes (makes about 36)

Batter

3 1/3 cups cake flour (not the self-rising type), sifted

¾ cup unsalted butter, at room temperature

2 ¼ cups caster sugar

3 large eggs

4 tbsp red food colouring

3 tbsp unsweetened cocoa powder, sifted

1 ½ tsp vanilla extract

1 ½ tsp salt

1 ½ cup buttermilk

1 ½ tsp baking powder

Frosting

16 ounces cream cheese

6 tbsp unsalted butter, at room temperature

1 ½ tsp vanilla extract

5 cups sifted confectioner’s sugar

·       Preheat the oven at 175°C.

·       Place cupcake papers in muffin tins or cupcake trays.

·       In a bowl, add the flour and baking powder and reserve.

·       Cream the butter and sugar together with an electric mixer until light and fluffy.

·       Add the eggs, one at a time.

·       In a small bowl, whisk together the food colouring, vanilla extract and cocoa. Add to the egg batter.

·       Add the salt to the buttermilks, then add to the batter in 3 parts, alternating with the flour.

·       Fill the cupcake papers up to 2/3 of their height, and bake for 20mn.

·       To make the frosting, beat the cream cheese and butter together until smooth.

·       Add the vanilla, then the sugar, one cup at a time.

·       Refrigerate for 2-3 hours before using. Place in a piping bag and decorate the cupcakes.