I can’t remember the first time I ever had red velvet cake but it is one of my favourite cake flavours. And nothing says America to me like a sweet, buttery Red Velvet Cupcake!
Traditionally, red velvet cake is served with cream cheese icing but today I’ve added a sweet, silky smooth chocolate frosting made with real chocolate – and trust me, it pairs beautifully with the gorgeous red velvet cake.
Most people who have never had red velvet cake before think it’s strawberry flavoured or tastes like chocolate cake. It’s easy to see why that’s the case, when most red velvet cakes are vibrant red in colour and cocoa powder is generally used as an ingredient.
But neither of those rumors are quite true. I think of red velvet as a buttery vanilla cake that has a hint of cocoa. It is neither here nor there. Neither vanilla or chocolate. But there is something about this in between flavour that really hits the spot.
It took a number of attempts to get this red velvet cupcake recipe just right. But I am so happy with the result. These Red Velvet Cupcakes are soft and fluffy on the inside, with a truly tender crumb.
Once you pair that cake with a super smooth chocolate frosting – it’s cupcake heaven. If you can spare one cupcake, I love to crumble it up so I can add a few cake crumbs to the top of the remaining cupcakes. It’s such an easy but pretty way to decorate your cakes.
I had a hard time not licking the spoon with that frosting – let me tell you! Chocolate frosting made with cocoa powder is good – I use it often, like in my Funfetti Vanilla Cupcakes or my Smores Marshmallow Chocolate Cupcakes.
But sometimes, for an extra special treat, I make my frosting using real chocolate. It’s really easy and it adds an extra depth of flavour, making your frosting extra smooth and luscious. I usually use dark chocolate (semi-sweet) rather than milk chocolate, as you already have the sweetness from the sugar and butter – what you need is that rich chocolate flavour.
I hope you had a good weekend! We celebrated my mum’s birthday by going out for delicious wood-fired pizza. When we came back to our apartment for cake, I got out the matches and starting putting the candles onto the cake. Then, when we were about to sing happy birthday, I couldn’t find the matches.
I JUST had them. We looked for a good 15 minutes and couldn’t find them ANYWHERE. It was the strangest thing! In the end, we gave up and sang happy birthday with unlit candles (sorry mum). When everyone left, I put a wrapper in the bin and there they were. The mysterious matches! In the bin.
Have you ever lost something that was RIGHT there? #tellmeimnottheonlyone
Red Velvet Cupcakes with Chocolate Frosting
Soft and fluffy Red Velvet Cupcakes topped with swirls of homemade chocolate buttercream made with real chocolate.
- Yield: Makes 12 cupcakes
Red velvet cupcakes
- 175 grams (1 and 1/4 cup) plain flour
- 1/2 teaspoon baking soda
- 2 level tablespoons cocoa powder
- 150 grams (3/4 cup) caster sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) greek yogurt
- 1 teaspoon white vinegar
- 2 teaspoons red food colouring
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 100 grams (2/3 cups) dark chocolate
- 375 grams (3 cups) icing or powdered sugar
- 3 tablespoons milk
- Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, baking soda and cocoa powder, then add the sugar – give it a good whisk. Pop the butter into the microwave for a short time, 20 seconds or so at a time, stirring until it is just melted. Give it a stir with a fork to eliminate any lumps.
- In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Add the greek yogurt and give it a stir – don’t worry if it goes a little lumpy. In a separate small bowl, add the food colouring and vinegar.
- Add the wet mixture into the dry mixture, along with the food colouring and gently fold until just combined. Spoon the mixture into the prepared patty cases and pop into the oven. Bake for around 16-18 minutes or until a skewer inserted comes out clean. Set cakes out onto a wire rack and leave to cool completely.
- To make the frosting, place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside to cool a little.
- Once the butter is very pale and creamy, add in half of the powdered sugar and one tablespoon of milk and beat on low until the sugar is incorporated and then beat on medium speed until combined. Next, add the rest of the sugar and the milk, and again beat on slow until the sugar is incorporated before turning up to medium for another minute or so.
- Next, add in your melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. Transfer your frosting to a piping bag fitted with a large circular tip. Pipe swirls onto each cupcake.
- If you can spare one cupcake, crumble it up using your hands and sprinkle the cake crumbs over the top of the remaining 11 cupcakes.