Perfect Red Velvet Cupcake Recipe | Cupcake Jemma

okay you asked for it a lot that's definitely one of the most popular boobs we do here and crumbs and doilies and it's obviously your favorite too so I think it's about time I showed you how to make the perfect red velvet cupcake what is a red velvet cupcake well it's a vanilla cupcake with a hint of cocoa and it's made with buttermilk and vinegar so it's a little bit tart got a little bit of salt in there too it's sweet it's creamy because of the cream cheese icing which is so it's got a bit of everything basically and it's also red I don't know why but it is and it's delicious so without further delay let's get started right my first top tip is to have all your ingredients weighed and measured in front of you so you're not scrambling around when you're doing it so it doesn't get all messy and now I'm going to start so I've got 234 grams of self-raising flour and I'm just going to put that in a fit into my mixing bowl then I've got 15 grams of cocoa powder which is about 2 tablespoons make sure it's really good quality then we've got 250 grams of caster sugar and then 3/4 of a teaspoon of salt so just shuffle that all three lips live together and then I've got 270 grams of unsalted butter which is soft lovely and soft so room temperature squishy and then for large free-range eggs but I'm just going to mix that with my mixer just start on a low speed and then a quick fit to about medium speed and a mix for about a minute right so that's had a minute now I need to add a couple more things so I've got three tablespoons of buttermilk and to that I'm going to add about a teaspoon of red coloring paste the liquid stuff isn't going to be strong enough for this recipe so try and get a hold of paste I'm gonna add a teaspoon of vanilla extract get the mixer going on a minimum speed again and just pour all of that stuff in turn up a little bit and just mix it for about 20 seconds it's going to turn it down to minimum and I've got 3/4 of a teaspoon of bicarbonate of soda and one and a half teaspoons of a cider vinegar and I'm going to add one to the other and it starts a phizzer which is the reaction that we want just give it a little shuffle and then pour it all in while it's going round and round give it a little blast not too much stop it and finish it by hand so you don't want to overmix your red velvet better okay and we're done so my bass is ready to go I've got two prepared cupcake tins and I'm going to just scoop away so you want to fill them up about 3/4 of the way full so once all you better then pop them into the oven at 170 degrees C for about 22 minutes right though while they were in the oven baking I'm going to get on with the cream cheese icing which is an essential part of a red velvet cupcake but it's really really easy so I've got 150 grams of soft unsalted butter here so pop that in my mixer and then 240 grams of full fat cream cheese pop that in there as well and once they're in just pop your paddle in and start beating it on a medium to high speed for about 30 seconds right that's all nicely combined now so I put the I see sugar in and I've got 840 grams of sifted icing sugar and I'm going to put it in in two halves and beat really well in between each one start on a low speed and then when it comes together just feed it up to about medium to high for a minute all right that's how two minutes beating on a medium to high speed and it is just right it's got a really pale and really nice and kind of fluffy it's not too stiff not too loose if it's too loose just add a little bit more icing sugar and if it's too stiff then just pop a bit more cream cheese in and it should loosen up just right put some cling film on that until you're ready to use it otherwise it gets a bit crispy and I'm just gonna go and see if my cakes are ready now that my cakes are cooled down I'm ready to icing with my cream-cheese icing and I'm going to use a piping bag to do that you can use whatever you like you haven't got a piping bags just use a spoon or a palette knife either way it doesn't matter as long as you get your cream cheese on your cake here we go and now I just need to sprinkle them so little hearts whoo so if you've been baking on at home you should be looking at 24 beautiful red velvet cupcakes the king of the cupcake its moist its light its sweet with a bit of saltiness and it's got that lovely cream-cheese icing it's a really perfectly balanced cupcake and now it's yours because I've given you the recipe so use it wisely well I hope you liked that video I enjoyed it because that means I get to be 20 for red velvet cupcakes thank you if you want to subscribe to my channel it's really easy just click that link there and I hope to see you next week for another amazing recipe

Channel: CupcakeJemma

Views: 3,984,873

Keywords: Red Velvet Cake (Dish), red velvet cupcakes, red velvet, cupcakes, cakes, recipe, cupcake recipe, cupcake jemma, crumbs and doilies, foodtube, cream cheese icing, cream cheese frosting, How-to (Website Category), baking, Cupcake (Dish), Cooking (Interest), Chocolate, Food, Cake (Type Of Dish), Icing (Food)

Id: Y78RXjEsn04

Length: 8min 4sec (484 seconds)

Published: Thu Sep 04 2014