Red Velvet Cupcake Recipe

Red-velvet-cupcake-recipe

So, the festive season still carries on till we greet New Year! It means that we will have many more parties, much more wine and food for the next six days. My personal resolution for the first week of New Year is to have proper detox as I have already had the way too much that I should. But anyways I will leave all regrets for later and will share Red Velvet Cupcake recipe instead. Of course it is not very healthy option but it is so delicious and its icing looks like a snow mountain…what could be better for winter celebrations?

Red velvet cake batter (makes 12 muffin size cupcakes):

1/2 tsp red paste food colouring
125ml buttermilk
75g unsalted softened butter
150g caster sugar
2 medium eggs separated
1tsp vanilla extract
140g plain flour
15g cornstarch
1tsp baking powder
1tsp white wine vinegar
1tsp bicarbonate of soda
pinch of salt

Preheat the oven to 180°C. Grease a 12 muffin baking tray. Sift the flour, cornstarch and baking powder together. Mix red colouring and buttermilk (paste colouring is much better than liquid). Beat the butter and sugar until light and fluffy, add vanilla extract and egg yolks one at a time with a tsp of flour mixture. Beat for a minute more. Still beating with the mixer alternate between adding 1/3 of flour and 1/3 of buttermilk mix at a time until just combined. In separate bowl beat the egg whites with a pinch of salt till they form stiff peaks. Add to the cake batter 1/4 at a time folding in gently. In a small bowl mix vinegar and soda and pour evenly the mix into batter and let stay for a minute. Spoon batter into muffin tray and bake for 20-25 minutes or until cocktail stick comes out clean.

Marshmallow Fluff:

2 large egg whites
250g sugar
50g golden syrup
1/2 cream of tartar
2 tbsp water
1tsp vanilla extract
12 raspberries (optional)

red-velvet-cupcake-prep

Fill large saucepan around 1/4 with water, bring to boil and place heatproof bowl on top. Place all the ingredients in the bowl and beat with mixer while mixture heats for several minutes until it forms glossy satin peaks. Remove from the heat and beat for another couple of minutes. Once the fluff is cooled, decorate the cupcakes using the piping bag and place the raspberry on the top.

red-velvet-cupcake

Hopefully you and your guests will love this red velvet cupcake recipe for the New Year’s Eve celebration!

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