Go Back
Freshly Baked Red Velvet Cupcakes

Red Velvet Cupcakes

Delicious textured and festively coloured mini cakes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 12

Ingredients
  

  • 100g Butter (softened)
  • 180g caster sugar
  • 2 eggs
  • 225g self-raising flour
  • 120ml Buttermilk
  • 15g cocoa powder
  • 1 tsp Vanilla essence
  • 1 tsp red food colouring

Instructions
 

  • Preheat oven to 170°C (150°C fan forced oven)
  • Beat the butter and caster sugar together until soft and white. Gradually add eggs, food colouring and vanilla essence.
  • Sieve the flour and cocoa powder together
  • Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking care not to ‘overwork’ the mixture.
  • Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).
  • Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked
  • When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.

Notes

Fill Patty Pans half way to get an even flat shape or fill three quarters the way up to get a dome shape.