Best Cupcakes EVER!

For me, the best cupcakes I've ever made have had to be red velvet. Not only are they bright red, so adding vibrant colour to the table but they're also chocolate. And honestly, what's better than chocolate. Answer: not much. 

The amazing thing about these cupcakes - they are incredible moist and really really light. Its the buttermilk that makes the cake really nice and moist, along with the vinegar and beating the mixture fully that helps make them really light and delicious!

Here's the recipe:

60g unsalted butter - room temp.

150g caster sugar

1 egg

20g cocoa powder

40ml red food colouring

1/2 tsp vanilla extract

120ml buttermilk

150g plain flour

1/2 tsp bicarbonate of soda

1 1/2 tsp white vinegar

1. Preheat oven to 170C. Beat together butter and sugar until light and fluffy. 
2. Slowly beat in eggs until well incorporated. In a separate bowl, mix together cocoa powder, food colouring and vanilla extract to make a thick dark paste. Add into the butter mixture and mix thoroughly until evenly combined and coloured. 
3. Add in half the buttermilk and beat well, then add half the flour and mix through. Repeat this again until all the buttermilk and flour is combined. Beat batter on high speed until smooth. 
4. Add in bicarbonate of soda and vinegar and continue to beat for a couple more minutes. 
5. Spoon cake batter into lined cupcake trays, using an ice cream scoop. Bake for 20-25 minutes, until sponge springs back when lightly pressed or a skewer comes outs clean. 
6. Leave cupcakes to cool slightly before transferring to wire rack. Allow to cool completely before icing.

Now for the BEST BIT... The frosting. 

Usually these red velvet is top with cream cheese frosting. That's not good enough for me. Trust me, once you try it with white chocolate cream cheese frosting you won't regret it. It is so tasty and it makes these amazing cakes even more delicious!

Take a look and try out this recipe, you will love it once you've tried it. 

500g cream cheese - room temp.

250g white chocolate

2 cups icing sugar - sifted

1 tsp vanilla extract

1. Melt half the white chocolate in a double boiler, making sure the bottom of the bowl does NOT touch the water. Take it off the heat and slowly stir in the remaining chocolate until it is incorporated smoothly and it's shiny.
2. Beat the cream cheese until it is light and fluffy.
3. Slowly beat in the chocolate, then the icing sugar and vanilla.
4. Fill a piping bag and you're away. 

Have fun making and decorating these cakes. 

Enjoy

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