american red velvet cupcakes
MAKES 18–20
PREP TIME 25 mins, COOK TIME 22–25 mins, plus cooling
Ingredients:
9 tbsp unsalted butter, softened
1 1⁄4 cup sugar
2 eggs, lightly beaten
2 tsp red food coloring
1 tsp vanilla extract
2 cups self-rising flour
4 tbsp cocoa powder
1 cup buttermilk
1 tsp apple cider vinegar
1 tsp baking soda
For the frosting:
1⁄4 cup cream cheese
3 1⁄2 tbsp unsalted butter, softened
1 3⁄4 cups confectioners’ sugar
1 tsp vanilla extract
Method:
1 Preheat the oven to 350ºF (180ºC). Place the butter and sugar in a large bowl. Using an electric hand whisk, cream them together until the mixture is very light and fluffy. Whisk in the eggs, food coloring, and vanilla extract until they are well combined.
2 Sift together the flour and cocoa powder. Add one-third of the flour to the cake batter and whisk it in well. Add half of the buttermilk and whisk it again, then another one-third of the flour, the rest of the buttermilk, and the final one-third of the flour, making sure to whisk well between additions. Mix together the apple cider vinegar and baking soda in a separate bowl and quickly fold into the batter.
3 Place 18–20 cupcake liners in two deep, 12-hole muffin pans (they will help the cupcakes keep their shape). Spoon the batter into the liners, filling each two-thirds full. Bake for 22–25 minutes, until springy to the touch. Do not open the oven until at least 20 minutes of baking time has passed. Transfer to a wire rack to cool completely.
4 To make the frosting, beat the cream cheese, butter, confectioners’ sugar, and vanilla extract until light and creamy, and transfer to a piping bag fitted with a star-shaped nozzle (if using).
5 Pipe the frosting onto the cupcakes, or if frosting by hand, use the back of a spoon dipped in warm water to smooth the surface of each cake.
COOK’S TIP
The cupcakes can be made up to 1 day ahead and stored, unfrosted, in an airtight container. They are best frosted on the day they are to be eaten.
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