I can't even begin to tell you how delicious these cupcakes are.
They seriously tick ALL the boxes.
Easy to make
Delicious with a slight tang from the buttermilk
Tender, fluffy and soft
Full of moisture
They even pass the 'overnight' test - the cupcake liners didn't pull away from the cupcakes over night and they are actually even more delicious... The addition of a tiny amount of brown sugar helps add a slight fudgy texture to the crumb... seriously, so good.
In my opinion these cupcakes are even better in both taste and texture the next day!
If you haven't tried red velvet before, or you're looking for something delicious to make over the long weekend, I seriously recommend giving these a go.
I covered these with a traditional lemon cream cheese icing but I think an SMBC or white chocolate and sour cream ganache would be amazing with them too!
And of course they can be made as a cake instead of cup cakes, simply increase the baking time.
I'd love to know if you give this recipe a try!
Red Velvet Cake Recipe
This recipe makes 18 full sized cupcakes.
150 g butter, cubed & softened to a spreadable consistency
50 ml plain oil (I use rice bran)
200 g castor sugar
25 g brown sugar
1/2 tsp salt
1 - 2 tsp vanilla paste or extract
2 eggs (I use the carton marked extra large 700g)
150 ml buttermilk
100 g self raising flour
200 g plain flour
15 g dutch process cocoa powder
1/2 teaspoon bi-carb soda
approx. 1/2 tbs red food colouring paste (I used a teaspoon of Wilton red-red and a squirt of Chef Master red to achieve the red colour I wanted)
Begin by preheating your oven to 160 degrees C (320 F) and lining your cupcake tins with liners.
Sift the flours, cocoa powder and bi-carb soda together.
Begin by adding the softened butter, castor sugar, brown sugar, salt & vanilla into the bowl of your electric mixer and beating with the paddle attachment for 3-4 minutes until your mixture is really soft, pale and fluffy.