Jess at The Island of Dr Gateau’s numerous posts on her adventures with Red Velvet cupcakes (and her mission to share their goodness with the masses) were eventually enough to inspire me to try my hand at making Red Velvet Cupcakes. I’d never had Red Velvet cupcakes before, or Red Velvet cake for that matter, so I wasn’t sure what to expect, but I have to say the end result was very surprising and I knew that this definitely wouldn’t be the last time I’d make these little beauties.
The cake is so moist, but crumbly at the same time. It’s light and surprisingly not as sweet as I expected it to be, but in a good way. They were also a hit with T’s work mates as I sent him off to work with a container full as I hadn’t thought ahead enough to realise quite how many cupcakes this batter would make (I managed to make 24 cupcakes if you are wondering).
Whilst I won’t be experimenting with Red Velvet Cupcakes and tamarind any time soon (sorry Jess), I do plan to experiment with this recipe and add my own touch and truly make these little beauties my own.
One word of advice, if you haven’t had Red Velvet Cupcakes before (as I think is the case for a lot of Australian’s) you really should try it. It could become a new favourite.
As I used Jess’s suggested recipe as is from Yum Sugar (the only amendment I made was to use 50mls of the red food colouring instead of 60) as is I won’t write it out here. If you want the recipe you can view it here.
I’d read that cream cheese frosting is traditional for Red Velvet cupcakes, but I have to admit I’m not really a fan of cream cheese frosting, so I decided to make Vanilla Bean frosting. I’ve posted my frosting recipe below.
Vanilla Bean Frosting Recipe
250g of butter, cut into cubes
1 cup of icing sugar
1 vanilla bean, split length ways
1 tablespoon of milk
1. Add the icing sugar and butter into the bowl of an electric mixer and beat until light and fluffy.
2. Add the milk and scrape out the seeds from the vanilla bean and mix until well combined.
3. Fill a piping bag and pipe the frosting onto the cupcakes using whatever pattern you desire.