Classic red velvent cupcake recipe form Magnolia Bakery in NYC.
3 1/3 cups cake flour
175g | 3/4 cup | 1 1/2 sticks of butter (I use salted – but you could use unsalted if you prefer)
2 1/4 cups of sugar
3 large eggs at room temp
3T cocoa powder
3Tbsp liquid red food colouring (or 1–2 teaspoons red gel food colouring)
1 1/2 t vanilla extract
1 1/2 t salt
1 1/2 cups buttermilk
1 1/2 t apple cider vinegar
1 1/2 t baking soda bicarbonate of soda
Cream cheese Icing
150g butter (room temperature)
190g cream cheese
4 1/2 cups of icing sugar
2 – 3 tsp lemon juice
Pre heat the oven to 180 C | 350 F and line a muffin pan with paper liners.
Using an electric mixer beat the butter and sugar until light and fluffy.
Add each egg one at a time ensuring that it is well mixed before adding the next one.
Add the cocoa, vanilla and food colouring, mix.
In a separate bowl sift the flour.
Mix the salt with the buttermilk (I just add it directly into the measuring cup).
Add the sifted flour and the buttermilk to the batter in 3 parts, allowing it to incorporate before adding the next part – do not over beat.
In a small bowl mix the apple cider vinegar with the baking soda – this will fizz up and add this right at the end to the batter and mix briefly.
Scrape down the bowl by hand using a spatula and ensure that everything is mixed in.
Using an ice-cream scoop to ensure consistency, scoop out dollops of dough to about 3/4 of the way up the cupcake case. Bake for 20 – 25 minutes until well risen and springy to the touch.
Beat all of the above ingredients together using an electric mixer until light and fluffy. Add the lemon juice at the end teaspoon at a time until it is the right consistency.
Decorate your cooled cupcakes with a swirl of frosting and a pretty decoration of your choice.