- 25 min
- 25 min
Red Velvet Cake
- 2 ¾ cups (410g) plain flour
- ¼ cup (30g) cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 185g butter, softened
- 1½ cups (330g) caster sugar
- 2 large eggs
- ¾ cup (180ml/g) sour cream
- 1 tbsp Queen Pillar Box Red Food Colouring
- ½ cup (125ml) buttermilk
- ½ tsp bicarbonate of soda
- 1 tsp white vinegar
Cream Cheese Frosting
- 60g butter, softened
- 250g cream cheese, softened
- 1 tsp Queen Natural Vanilla Extract
- 3 cups (450g) icing sugar, sifted
Preheat oven to 160°C (fan forced). Line two x 12 hole 1/3 cup capacity muffin trays with 20 cupcake liners.
Sift flour, cocoa, baking powder and salt onto a sheet baking paper.
Assemble mixer using scraper beater. Add butter and sugar to mixer bowl. Slowly turn mixer to light mixing setting and beat for 1 minute then increase speed to cream/beat setting and beat for 2 minutes until pale and creamy.
Reduce speed to light mixing setting add the eggs, one at a time, and mix until combined then add the sour cream. Combine food colouring and milk together and pour half into the batter. Beat in half the flour mixture, then repeat with remaining milk and flour mixtures. Turn the mixer to knead/fold setting, combine the bi-carb and vinegar and pour into the batter; mix for 20 seconds.
Spoon into paper cases, filling each about two-thirds full. Bake for 20-25 minutes or until a skewer inserted in centre of cupcakes comes out clean. Stand in pans for 5 minutes then remove to a wire rack to cool completely.
To make frosting: Assemble mixer using scraper beater. Add butter, cheese and vanilla extract into the mixer bowl. Slowly turn mixer to cream/beat setting and beat for about 1 minute or until well combined. Reduce speed to knead/fold setting and add sugar; once added increase speed to cream/beat setting and beat until mixed well. Spoon icing into a piping bag with a large round piping tip.
Decorate cupcakes with icing and serve immediately.