Mary Berry Red Velvet Cupcakes Recipe

Mary Berry’s Red Velvet Cupcakes are a classic treat, featuring a soft, velvety texture and a rich, vibrant color. Topped with a creamy cream cheese frosting, these cupcakes are perfect for any special occasion or as a delightful afternoon treat. The combination of cocoa and buttermilk gives the cupcakes a subtle chocolate flavor with a tangy twist, making them irresistible.

What are Mary Berry Red Velvet Cupcakes?

Mary Berry’s Red Velvet Cupcakes are known for their deep red color and luxurious, moist texture. The cupcakes are made with a combination of buttermilk, cocoa powder, and a touch of vinegar, which together create the signature red velvet taste. The cream cheese frosting is the perfect complement, adding a smooth, tangy sweetness that balances the richness of the cake.

Other Popular Recipes

• Nigella Malteser Tray Bake
• Mary Berry Coconut Cake
• Nigella Red Velvet Cupcakes

Why You Should Try This Recipe

• Perfectly Moist: The combination of buttermilk and oil keeps these cupcakes incredibly moist and tender.
• Classic Flavor: The subtle chocolate flavor with a hint of tanginess makes these cupcakes unique and delicious.
• Beautiful Presentation: The vibrant red color and creamy white frosting make these cupcakes visually stunning.
• Easy to Make: With straightforward instructions, this recipe is perfect for bakers of all skill levels.
• Crowd-Pleaser: These cupcakes are sure to impress at any gathering or celebration.

Ingredients Needed to Make Mary Berry Red Velvet Cupcakes

To make Mary Berry red velvet cupcakes, you need the following ingredients:

For the Cupcakes:

• 250g plain flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 100g unsalted butter, softened
• 200g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 175ml buttermilk
• 1 tbsp white vinegar
• 1 tsp red food coloring (gel works best)

For the Cream Cheese Frosting:

• 300g cream cheese, softened
• 100g unsalted butter, softened
• 600g icing sugar, sifted
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Electric mixer
• Muffin tin
• Cupcake liners
• Sieve
• Cooling rack
• Piping bag and nozzle (optional, for frosting)

Instructions to Make Mary Berry Red Velvet Cupcakes

For the Cupcakes:

1. Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
3. Cream the Butter and Sugar: In a separate large bowl, beat the butter and sugar together using an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
5. Add Vinegar and Food Coloring: Stir in the white vinegar and red food coloring until the batter is evenly red.
6. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.

For the Cream Cheese Frosting:

8. Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the sifted icing sugar, mixing well after each addition. Stir in the vanilla extract.
9. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag with a nozzle to frost the cupcakes, or simply spread the frosting on top with a knife.

What Goes Well With Mary Berry Red Velvet Cupcakes?

• Fresh Berries: Garnish with fresh raspberries or strawberries for added flavor and a pop of color.
• Chocolate Shavings: Sprinkle chocolate shavings or curls on top of the frosting for a decadent finish.
• Crushed Nuts: Add some texture by sprinkling crushed walnuts or pecans over the frosting.
• Red Velvet Crumbs: Crumble one cupcake and use the crumbs to decorate the tops of the frosted cupcakes.
• Edible Glitter: For a festive touch, sprinkle some edible glitter over the frosting.
• Cup of Coffee: Pair these cupcakes with a hot cup of coffee or tea for a perfect afternoon treat.

Expert Tips for Making the Best Mary Berry Red Velvet Cupcakes

• Use Gel Food Coloring: Gel food coloring gives a more vibrant red color without altering the consistency of the batter.
• Don’t Overmix: Mix the batter just until the ingredients are combined to avoid dense cupcakes.
• Room Temperature Ingredients: Make sure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
• Chill the Frosting: If the frosting is too soft, chill it in the fridge for 15-20 minutes before piping or spreading it on the cupcakes.
• Test for Doneness: Insert a skewer into the center of a cupcake; if it comes out clean, the cupcakes are done.

Easy Variations of Mary Berry Red Velvet Cupcakes Recipe

• Mini Cupcakes: Make mini versions by using a mini muffin tin and reducing the baking time to 10-12 minutes.
• Filled Cupcakes: Hollow out a small section of the center of each cupcake and fill it with cream cheese frosting before frosting the top.
• Chocolate Chips: Add a handful of chocolate chips to the batter for extra chocolatey goodness.
• Citrus Twist: Add a teaspoon of orange or lemon zest to the frosting for a citrusy twist.
• Layered Cake: Double the recipe and bake in two 20cm round cake tins for a red velvet layer cake.

Best Practices to Store Mary Berry Red Velvet Cupcakes

• Store at Room Temperature: Keep the cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerate for Longer Storage: If you need to store them longer, refrigerate the cupcakes for up to 5 days. Bring them to room temperature before serving.
• Freeze Unfrosted Cupcakes: Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.

Best Practices to Reheat Mary Berry Red Velvet Cupcakes

• Microwave Option: Microwave a cupcake for 10-15 seconds to slightly warm it up before eating.
• Oven Reheating: Reheat cupcakes in a preheated oven at 150°C (300°F) for about 5-7 minutes.

How Can I Make Mary Berry Red Velvet Cupcakes Healthier?

• Reduce Sugar: Decrease the amount of sugar in the batter by 25% for a less sweet cupcake.
• Use Whole Wheat Flour: Substitute half of the plain flour with whole wheat flour for added fiber.
• Greek Yogurt Frosting: Replace the cream cheese with Greek yogurt in the frosting for a lower-fat option.
• Natural Food Coloring: Use beetroot powder or pomegranate juice for a natural red color.
• Low-Fat Butter: Use low-fat butter or a butter substitute to reduce the fat content.

Nutrition Value (per serving):

• Calories: 300
• Fat: 16g
• Carbohydrates: 40g
• Protein: 3g
• Fiber: 1g
• Sugar: 30g

FAQs

What can I put in the middle of a red velvet cupcake?

You can fill the middle of a red velvet cupcake with a variety of delicious fillings such as cream cheese frosting, chocolate ganache, whipped cream, or fruit preserves. To add a filling, simply hollow out a small section of the cupcake center after baking and cooling, then spoon or pipe the filling inside before frosting the top.

Why do my red velvet cupcakes turn brown?

Red velvet cupcakes can turn brown if the cocoa powder reacts with the baking soda, especially if the batter is not sufficiently acidic. To maintain the vibrant red color, use a gel food coloring, and ensure you add enough acidity by including ingredients like buttermilk and vinegar, which help preserve the red hue during baking.

Why do my red velvet cupcakes sink?

Red velvet cupcakes may sink if the batter is overmixed, if the oven temperature is too low, or if the cupcakes are underbaked. Overmixing can incorporate too much air, causing the cupcakes to rise rapidly and then collapse. Ensuring the oven is preheated properly and baking the cupcakes until a skewer comes out clean can help prevent sinking.

Why do red velvet cupcakes have vinegar?

Vinegar is added to red velvet cupcakes to react with the baking soda, helping the cupcakes rise and achieve a tender, fluffy texture. The acidity of the vinegar also enhances the red color of the cupcakes by stabilizing the color pigments in the cocoa powder and food coloring.

How to get a bright red color in red velvet cake?

To get a bright red color in red velvet cake, use gel food coloring, which is more concentrated and provides a vibrant hue without affecting the consistency of the batter. Additionally, using buttermilk and vinegar helps maintain the brightness of the red color by providing the necessary acidity during baking.

What is the best food coloring to use for red velvet cake?

The best food coloring to use for red velvet cake is gel food coloring. Gel colors are highly concentrated, which allows you to achieve a vivid red without altering the texture of the batter. Brands like Wilton and AmeriColor are popular choices for achieving a consistent and bright red color in red velvet cakes.

Can I make Mary Berry Red Velvet Cupcakes without food coloring?

Yes, you can make red velvet cupcakes without food coloring, but they will not have the signature red color. The cupcakes will still have the same flavor, but they will appear more like light chocolate or cocoa-colored cupcakes.

What makes red velvet cupcakes different from regular chocolate cupcakes?

Red velvet cupcakes are different from regular chocolate cupcakes because they contain buttermilk and a small amount of cocoa powder, giving them a subtle chocolate flavor with a tangy undertone. The addition of vinegar and food coloring is also unique to red velvet, creating its distinct taste and appearance.

How can I make cream cheese frosting firmer for piping?

To make cream cheese frosting firmer for piping, you can chill the frosting in the refrigerator for 15-20 minutes before using it. Additionally, ensure that the cream cheese and butter are not too soft when you start making the frosting. Adding a bit more icing sugar can also help achieve a firmer consistency.

Final Words

Mary Berry’s Red Velvet Cupcakes are a delightful and elegant treat that combines the rich flavor of cocoa with the tangy sweetness of cream cheese frosting. Perfect for any special occasion or just as a sweet indulgence, these cupcakes are sure to impress. Follow this recipe for a batch of cupcakes that are moist, flavorful, and beautifully presented. Give them a try, and enjoy the classic taste of red velvet in every bite!

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