Red Velvet Cupcakes
by Nigella. Featured in KITCHENIntroduction
Even though I do give instructions below as to how to make these into one big Red Velvet Cake, I like them so much more as cupcakes. Yes, they do use food colouring — and I advise the paste rather than the liquid, as you need less of it to get the requisite ruby hue — but this is one time I don’t let this trouble me. Food colouring pastes can be found in baking supply shops and online, and then you are ready to make a batch of these deliciously pretty babies.
If you want to make this as one big cake then know that the amounts below make enough batter for 2 x 25cm / 10 inch cake tins filled not too deep, and enough icing to squidge them together and decorate the top.
For US cup measures, use the toggle at the top of the ingredients list.
Even though I do give instructions below as to how to make these into one big Red Velvet Cake, I like them so much more as cupcakes. Yes, they do use food colouring — and I advise the paste rather than the liquid, as you need less of it to get the requisite ruby hue — but this is one time I don’t let this trouble me. Food colouring pastes can be found in baking supply shops and online, and then you are ready to make a batch of these deliciously pretty babies.
If you want to make this as one big cake then know that the amounts below make enough batter for 2 x 25cm / 10 inch cake tins filled not too deep, and enough icing to squidge them together and decorate the top.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 24 cupcakes
For the Cupcakes
- 250 grams plain flour
- 2 tablespoons cocoa powder (sifted)
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100 grams soft unsalted butter
- 200 grams caster sugar
- 1 heaped tablespoon christmas-red paste food colouring
- 2 teaspoons vanilla extract
- 2 large eggs
- 175 millilitres buttermilk
- 1 teaspoon cider vinegar
For the Buttery Cream-Cheese Frosting
- 500 grams icing sugar
- 125 grams cream cheese
- 125 grams soft unsalted butter
- 1 teaspoon cider vinegar (or lemon juice)
- chocolate sprinkles for decoration
- red sugar for decoration
For the Cupcakes
- 1⅔ cups all-purpose flour
- 2 tablespoons unsweetened cocoa (sifted)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 7 tablespoons soft unsalted butter
- 1 cup superfine sugar
- 1 heaped tablespoon christmas-red paste food coloring
- 2 teaspoons vanilla extract
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon apple cider vinegar
For the Buttery Cream-Cheese Frosting
- 1 pound confectioners' sugar
- 4 ounces cream cheese
- ½ cup soft unsalted butter
- 1 teaspoon apple cider vinegar (or lemon juice)
- chocolate sprinkles for decoration
- red sugar for decoration
Method
For the cupcakes
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F, and line 2 muffin tins with paper cases.
- Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
- In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring — yes all of it — and the vanilla.
- Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
- Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge — more maroon acrylic than red velvet, to be honest.
- Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.
For the buttery cream-cheese frosting
- Put the icing sugar into a processor and whizz to remove lumps.
- Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice) and process again to make a smooth icing.
- Ice each cupcake, using a teaspoon or small spatula.
- Decorate with chocolate sprinkles and red sugar, or as desired.
For the cupcakes
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F, and line 2 muffin tins with paper cases.
- Combine the flour, cocoa, baking powder and baking soda in a bowl.
- In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring — yes all of it — and the vanilla.
- Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
- Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge — more maroon acrylic than red velvet, to be honest.
- Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.
For the buttery cream-cheese frosting
- Put the confectioners' sugar into a processor and whizz to remove lumps.
- Add the cream cheese and butter and process to mix. Pour in the apple cider vinegar (or lemon juice) and process again to make a smooth icing.
- Ice each cupcake, using a teaspoon or small spatula.
- Decorate with chocolate sprinkles and red sugar, or as desired.
Additional Information
MAKE AHEAD:
The cupcakes can be baked 2 days ahead and stored, un-iced, layered with baking parchment in airtight containers. The frosting can be made 1 day ahead: cover with clingfilm and refrigerate; remove from fridge 1-2 hours before needed to allow to come to room temperature then beat briefly before using. Best iced and eaten on same day but iced cupcakes can be kept in fridge in airtight container for up to 1 day. Bring to room temperature before serving.
FREEZE:
Un-iced cupcakes can be frozen, layered with baking parchment, in airtight containers for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature. Frosting can be frozen separately in airtight container for up to 3 months; defrost overnight in fridge then bring to room temperature and beat briefly before use.
MAKE AHEAD:
The cupcakes can be baked 2 days ahead and stored, un-iced, layered with baking parchment in airtight containers. The frosting can be made 1 day ahead: cover with clingfilm and refrigerate; remove from fridge 1-2 hours before needed to allow to come to room temperature then beat briefly before using. Best iced and eaten on same day but iced cupcakes can be kept in fridge in airtight container for up to 1 day. Bring to room temperature before serving.
FREEZE:
Un-iced cupcakes can be frozen, layered with baking parchment, in airtight containers for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature. Frosting can be frozen separately in airtight container for up to 3 months; defrost overnight in fridge then bring to room temperature and beat briefly before use.
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Show more commentsThink this is the best red velvet cake recipe I've tried... especially I liked it because it gives you options of cupcakes or one big cake....I specifically was looking for 24 cupcakes recipe and this one was spot on! First time I tried it, I followed the recipe to the letter..as good as my cupcakes turned out...I still could taste a hint of bicarbonate of soda in the sponge...so, next time I made it, I added the vinegar directly to the bicarbonate of soda for it to react with each other and then added the same to creamed eggs, sugar, butter, food colouring and vanilla mixture before adding the dry ingredients (mum and grandma always did that with bicarbonate of soda)), I added baking powder to the flour mix as per recipe...the sponge tasted amazing! Also, I increased the amounts of cream cheese and butter in the frosting from 125g to 160g each and about 3 tea spoons of lemon juice instead of one... My party guests were impressed! Other tip, guys, is.... don't be shy with food colouring. I used concentrated food colouring gel as stated in the recipe, 1 heaped tablespoon. Cakes were beautifully red. Thank you! Definitely a winner and definitely will make it again. Kind regards, Elena
These were delicious, and the frosting was perfect - not too sweet, not too much cream cheese. They came together quickly as well. I made 12 large cupcakes instead of 24 and frosted generously. I'll definitely make again.
These are absolutely the ultimate red velvet cupcakes! The cake is moist and lush, and the frosting is perfect; sweet, but with just enough tang. I play with the math just a little here. I use the cake mixture to fill 12 cupcakes (instead of 24), and halve the frosting recipe. This makes for 12 mega cupcakes with the perfect amount of frosting. Either way, these can't be beaten!
This is a favourite recipe of mine. Have made these cupcakes (and also large cake) many times and always have great feedback on them. So easy to make.
I tried many different red velvet recipes when practicing to make a cup cake tower for my son and daughter in law’s wedding and this recipe was by far the best there is. So consistently successful it’s now my go to recipe. My American daughter in law and her family loved them. Can’t recommend enough.
I added just a tbsp of cocoa powder, with a bright red food colouring. Don’t need any more cocoa powder than that. Also I’d suggest to use less sugar when making the frosting, 500g makes it too sweet, go for 325g.
I love this recipe. I tried another one and it was much more complicated, involving separating the eggs and beating and folding in the egg whites. It didn't turn out any better than this recipe, in fact I think this recipe was slightly better. For the lady whose cake turned out not looking red, you need a LOT of food colouring. If the batter doesn't look very red the cake when it is baked won't either.
Fantastic recipe. My children love it! I've tried a few red velvet cupcake recipes but this one is by far the best.
I've been trying out red velvet cupcake recipes for my son and American daughter in laws wedding celebration and this recipe is the best by a mile! Simple, straightforward and devine cakes. The red colour is vivid if you use a paste food colour. Thanks for this recipe I'd highly recommend.
Made this twice and believe me, this recipe makes the best red velvet cake/cupcakes ever. The cake was super moist, fluffy and sweetness was at perfection. Red velvet cake can not get any better than this. Thanks for sharing this recipe, Nigella. We loved it.
These cupcakes will change your life! It's NB to follow the instructions carefully, and an electric hand mixer makes them really fluffy.
Thanks For Sharing this recipe of red velvet Cupcake.I tried at my home for my loving husband and it's so delicious.http://bit.ly/1L4g7Wb