Description
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.
Ingredients
Scale
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
Instructions
For the Cupcakes:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
- 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.
- 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.
- Add Vinegar and Food Coloring: Stir in the white vinegar and red food coloring until the batter is evenly red.
- 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.
- 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:
- 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.
- 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.