An eye-catching, show-stopper of a cake! With its deep mahogany colour set against lashings of white cream cheese icing, red velvet cupcakes are a treat for the eyes and an extravagant indulgence for the taste buds.

A Slice of History

Today, the signature rich shade of red that red velvet cupcakes are known for is the result of added food colouring. However, back in the day, cocoa was less processed and would induce a chemical reaction when added to an acidic ingredient like buttermilk or vinegar. Whereas previously the red anthocyanin in unprocessed cocoa would have given red velvet cupcakes their trademark colour, today we have to find other means to enhance our processed cocoa.

Fuss-free Red Velvet Cupcake Recipe

Makes: 24
Approximate cost: R70
Approximate preparation time: 1 hour

Ingredients:
2 ½ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sifted unsweetened cocoa powder
30ml (1 bottle) of red food colouring (variation: 60ml of beet juice if you’re more health-conscious)
½ cup butter, softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla essence
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat your oven to 180°C and line two 12-cup muffin tins with cupcake cases.
2. In a medium bowl, sift together the cake flour, baking powder and salt. Set aside.
3. In a smaller bowl, mix the red food colouring together with the cocoa powder to make a thin paste that is free from lumps. Set aside.
4. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time and then beat in the vanilla essence. Finally, add the red cocoa paste and beat thoroughly (wear an apron). To this mixture, add one third of the flour mixture and beat well. Then beat in half of the buttermilk. Continue to beat in another third of the flour mixture followed by the final half of the buttermilk and end off by beating in the last third of the flour mixture. Ensure that the mixture is well combined.
5. In a small bowl or mug, mix the vinegar and baking soda. Don’t combine these in a shallow bowl as this mixture will fizz. Once combined, add this vinegar mixture to the cake batter and stir well.
6. Spoon the mixture into the cupcake cases until they are approximately ¾ full. Place the muffin tins into your preheated oven and bake for roughly 20 minutes, rotating the pans halfway. The red velvet cupcakes are done when you can stick a knife or a toothpick through the centre and it comes out clean.
7. Allow the cupcakes time to cool in their tins and then transfer them onto a wire rack. They should be completely cool by the time you ice them.

Cream Cheese Icing

Red velvet cupcakes wouldn’t live up to their reputation without their trademark cream cheese icing. Sweet and creamy with a slight tang – cream cheese icing is a taste sensation and it’s so easy to make.

Ingredients:
100 grams of butter
230 grams (1 tub) of cream cheese – the low fat variant is equally satisfying
2 ½ cups sifted icing sugar
1 teaspoon vanilla essence

1. Ensure that all of your ingredients are at room temperature or ever so slightly softened.
2. In a medium mixing bowl, beat the butter together with the cream cheese until light and fluffy.
3. Slowly add the sifted icing sugar to the mixture, one cup at a time, beating thoroughly with each addition.
4. Add the vanilla essence and mix until the icing has a creamy, glossy consistency.
5. Generously ice your red velvet cupcakes, sink your teeth in and ENJOY!

Let’s face it, these crimson treats are something special. Serve red velvet cupcakes at your next tea party and enjoy the satisfaction of watching your guests delight at the mere sight of them, or savour these heavenly cakes secretly and keep this one little indulgence to yourself.