About this recipe: These are mini versions of the classic American red velvet cake. Perfect for bake sales, birthdays, Christmas cupcakes or even for a wedding.
pinkspoonula
Ingredients
Serves: 20
- 120g butter
- 300g caster sugar
- 2 eggs
- 250ml buttermilk
- 2 tablespoons red food colouring
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons bicarbonate of soda
- 1 tablespoon vinegar
- 250g plain flour
- 5 tablespoons best quality cocoa powder
- 1 teaspoon salt
Method
Prep:30min › Cook:20min › Ready in:50min
- Preheat oven to 180 C / Gas mark 4. Grease two 12 cup muffin tins or line with 20 paper cases.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food colouring and vanilla. Stir in the bicarb and vinegar. Combine the flour, cocoa powder and salt; stir into the mixture just until blended. Spoon the mixture into the paper cases, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter and ice with desired frosting.
