![]() ![]() The original cream cheese frosting recipe was:.The cake recipe is the same, apart from using the better food colouring! This recipe was updated in April 2020.These cupcakes should be stored in the fridge for up to 3+ days due to the cream cheese frosting!.I find that using the right size bag, and the right size piping tip will definitely help – especially when doing something like cream cheese frosting! And for the piping bags? I use these ones. And if you ever normally have any cream cheese frosting issues that often we all do, definitely give it a read!įor the cupcakes cases, I use my usual cupcakes cases as it is what I had in the drawer but you can easily make these cupcakes “fancy” by using my favourite red baking cups from Iced Jems! I love them as I repeatedly say, as they are amazing.įor the piping, I used my favourite 2D closed star piping tip – it creates the best swirl. So the new method, which is explained in detail on my ‘ How to make cream cheese frosting – back to basics’ post – and it’s delightful. It’s quite a few worlds apart from the near five years ago it was originally posted! I will put the original recipe below in the notes, but the new version is much much better. This recipe has been updated in April 2020. Now when this cake comes to the cream cheese frosting… things have changed a little. However, I adore both equally! So definitely check out my other recipe if you want to make a layer cake version! I also have cookie bars and truffles so its red velvet heaven! The reason that this recipe differs slightly to my regular red velvet cake is that when using different forms of raising agents, then you can’t always just double or half it. Whisk it in, and leave to sit for five minutes before using! To do this, you need to use FULL-FAT milk and mix with 1tbsp of lemon juice. However, if you can’t find any in the shops (it’s usually found in pots near the cream!) you can make your own. One question I always get is “what is buttermilk?” or “can I just use regular milk” and to basically answer this. ![]() I always use a white vinegar for my red velvet cupcakes, but others can work such as apple cider vinegar. You can of course just bake vanilla cupcakes and use food colouring, but red velvet is meant to be chocolate AND vanilla but be super red – the bicarbonate, vinegar, and buttermilk help create the texture and bring the colour out more!īicarbonate of soda works by reacting to acid in the recipe – the rising comes from the mix of bicarbonate, buttermilk and vinegar. Red velvet is one of those controversial cakes – it’s like why on earth does a cake need to have vinegar in it? and do I really have to use buttermilk?! But honestly – a classic ‘red velvet’ contains these ingredients – and you can’t really avoid them. Use a supermarket one? They’ll probably fail. You need quite a lot of colouring to get the right red anyway, so using the better quality means they work, and also means you actually use less colouring! I will emphasise on the fact that you MUST USE A GOOD QUALITY COLOURING. I use this red food colouring for these cupcakes. I was flabbergasted with how red my cupcakes came out – such as they look like they have been edited beyond belief, but they really are that red! It’s mind-blowing! Don’t they look cute! Look at the sprinkling of the red velvet crumbs – they’re just so red! You will see however that my recipe isn’t just my cake recipe halved as I believe this version bakes better as a cupcake, and the other as an actual cake – so there is a difference! Please see my disclosure for more details!* Deliciously light & fluffy red velvet cupcakes with a gorgeous cream cheese frosting!Ī couple of weeks ago I posted my recipe for my red velvet cake and it was a massive success – it’s one that you were all waiting for for a very long time! I had, however, had many requests for a cupcake version, so here it is! ![]()
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