Red Velvet Cupcakes
One of my favourite things to do aside from Netflix and blogging is - baking! My love for baking started off years ago when I participated in my first ever school bake sale. I used a box mix for the cupcakes and a knife to ice the top. Safe to say, they were not the best looking cupcakes at the bake sale. Since then, I've evolved into making my cupcakes and icing from scratch. It may sound a little daunting now but I can assure you it's actually very easy. I'm not a star baker or anything but this is a recipe that has yet to fail me. So let's get started!
1 cup of butter (room temp or softened)
4 eggs (medium/large, or 5 small ones and when I say small I mean small)
1 cup of sour cream (if it's a 150ml pot that'll do)
½ cup of milk (whole/full fat)
2 tsp of vanilla extract
1 bottle of red food colouring (give or take how red you want it)
2 ½ cups of flour
½ cup of cocoa powder (dark or unsweetened)
1 tsp of baking soda
2 cups of sugar (white, is best)
and a pinch of salt!
1. Pre-heat the oven to 350°F/180°C/Gas Mark 4
2. Mix flour, cocoa powder, baking soda and salt in a bowl. Set aside.
3. Beat butter and sugar on medium speed until light and fluffy (about 5 minutes with electric mixer about 15 if you've got a strong whisk and a good arm)
4. Beat eggs in butter-sugar mix, one at a time.
5. In order, beat in:
6. Gradually beat in flour mixture on a low speed. DO NOT OVERBEAT, or you'll have lil' rocks not lovely fluffy cupcakes.
7. Fill cupcake cups halfway (or a little bit more if you want giant cupcakes)
8. Bake for 18-20 minutes!
Congratulations! You did it! You made some delicious cupcakes. To ice them, use a standard cream cheese frosting and pipe it to make it look like the one above. If you're not confident enough to use a piping bag yet, don't worry! Just use a knife or spoon and smear icing all over it. Hope you love these little bites of chocolate heaven as much as I do!
Note: The Instagram photo on the right is a bit dated but the only photo I could find of what they'll look like if you fill the cupcake cups just under halfway. The outside will also not look as bright red as my overly filtered photo, but once you bite in you'll see the gorgeous deep red on the inside!