This recipe must be followed for the Red Velvet Cupcakes. Exhibitors are expected to have used it. This recipe will make 6 cupcakes, to make 12 just double the ingredients.

Ingredients

Red Velvet Cupcakes

  • 90g Plain flour
  • ¼ tsp Baking soda
  • 1 Level tablespoon cocoa powder
  • 75g Caster Suger
  • 60g Unsalted butter
  • 1 Large egg, at room temperature
  • ½ tsp Vanilla extract
  • 60ml Greek yoghurt
  • ½ tsp White vinegar
  • 1 tsp Red food colouring

Chocolate Frosting

  • 60g Unsalted butter, softened
  • 50g Dark chocolate
  • 185g Icing sugar, sifted
  • 1½ tbsp Whole milk

Preparation Method

  1. Preheat the oven to 180℃, 160℃ fan, gas mark 4. Line a muffin tin with 6 cupcake liners.
  2. In a large mixing bowl sift the flour, baking soda and cocoa powder, then add the sugar and whisk it all together. Pop the butter into a microwave for 30 seconds or so, stirring until it just melted. Give it a stir to ensure there are no lumps left.
  3. In a separate mixing bowl add the eggs, vanilla extract and the butter and whisk together until smooth. Add the yogurt and give it a stir. Don’t worry if it goes a little lumpy, it will be fine! In a separate bowl add the food colouring and white vinegar.
  4. Add the wet mixture to the dry mixture along with the food colouring and vinegar and gently fold it until it is just combined. Spoon the mixture into the prepared cupcake liners and put the cupcakes into the oven. Bake them for about 18 minutes or until a skewer comes out clean. Put the cupcakes on a wire rack and leave to cool completely.
  5. Make the frosting by putting the butter in a large mixing bowl and beating with an electric mixer until it is pale and creamy. Once the butter is pale and creamy add half of the icing sugar and a little of the milk and then beat slowly until the sugar is incorporated. Add the rest of the sugar and the rest of the milk and continue to beat slowly until everything is fully incorporated. Then increase the speed and give it another minute or so of beating.
  6. Melt the chocolate in a microwave (or over a bain marie) giving it 20 second bursts and stirring until it is just melted. Put it to one side to cool. When the chocolate is smooth and melted but no longer warm, add it to the buttercream mixture. Beat until the chocolate is completely mixed into the buttercream. Put the buttercream into a piping bag and pipe swirls on top of each cupcake. Top each cupcake with a small chocolate for decoration.