- 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
Method - Cupcakes
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.
Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on low for 1 minute, then increase speed to medium-high and beat for 2 minutes until pale and creamy.
Reduce speed to low and 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 lowest speed, 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.
Method - Icing
Combine butter, cheese and vanilla extract in the bowl of a stand mixer. Beat on medium-high for about 1 minute or until well combined. Reduce speed to low and add sugar; once added increase speed and beat until mixed well. Spoon icing into a piping bag with a large round piping tip.
Decorate cupcakes with icing and serve immediately.