Red Velvet Cupcake Recipe - Christmas Hamper Special

Red Velvet Cupcakes

This is a really great recipe to use as a Christmas cake also as most of my friends and family are not too enamoured by a fruit cake. The clours (red sponge and white icing) look totally christmassy and last year when I made this cake I also used edible glitter flakes on the cake to make it super special.
This recipe makes a 6" cake, 2 tiers. I halved the recipe and made a 3rd tier. The original recipe yields 12 cupcakes.
Ingredients:
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring (preferably Dr. Oetker brand)
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp salt
½ tsp bicarbonate of soda
1½ tsp white wine vinegar 

Red Velvet 3 Tier Cake - Alternate Christmas Cake

Red Velvet Cake Method:
For the cake:
Preheat the oven to 170°C.
1. Beat butter and the sugar on medium speed until light and fluffy and well mixed.
2. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extra ct to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Turn the mixer up to slow speed, slowly pour in half the buttermilk.
5. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
6. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
7. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again & beat for a couple more minutes.
8. Pour into a lightly greased 6" cake tin or muffin cases.
9. Bake for about 40 mins or until done. Check for doneness by inserting a toothpick in the middle, should come out clean if done.
10. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely then frost.
For cream cheese frosting:
1. Beat the icing sugar and butter together on medium-slow speed until the mixture comes to gether and is well mixed. Mine formed crumbs instead.
2. Add the cream cheese in one go and beat until it is completely incorporated.
3. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny.
Read:
Top Heavy Chocolate Cupcakes
Top Heavy Vanilla Cupcakes
Learn how to make an icing snowman
Christmas Parcel decorated cupcakes
Christmas Decorated Spice biscuits
Halloween decorated cupcakes
Other yummy recipes
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