Red Velvet Cupcakes

I like this cake because of the bright and stunning red with some icing decocation on it. I put some red colouring into the batter to achieve the red sponge. I bought a pack of candy heart shape for the decoation. I saw two different choices, one with bigger heart shape in red colour and the other is shown on the picture above.

Pardon me for the lousy pipping skill, I seldom pipe cream as I don't usually make cupcake. Piping is really fun but it really test on your skill. Either piping or you can use a spatula to apply the frosting on it.

The sponge is moist and it taste great with the cream cheese frosting. If there is remaining that is kept in the fridge, remember to let it defrost at the room temperature for maybe 5 minutes before serving because the cake and frosting turn harden when it is cold.

*Makes 6 cupcakes

Sponge cake ingredients:

• 30gm unsalted butter
• 75 caster sugar
• 1/2 egg
• 5 cocoa powder
• 10ml red food colouring
• 1/4 tsp vanilla extract
• 60ml buttermilk (I use low fat milk)
• 75gm plain flour
• 1/4 tsp salt
• 1/4 baking soda
• 1/2 tbsp + 1/4 tsp white wine vinegar (I omitted)

Cream cheese frosting ingredient:

• 150 icing sugar
• 25gm unsalted butter
• 63gm cream cheese (cold)

Method:

Sponge cake

1. Preheat the oven at 170°C.
2. Put the butter and sugar in a bowl with a handheld electric whisk and beat on medium speed until light and fluffy.
3. Turn the mixer up to high speed, slowly add the egg and beat until everything incorporated.
4. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.
5. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the milk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the milk and flour have been added.
6. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixture down to low speed and add the salt, baking soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
7. Spoon the mixture into the paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre come out clean.
8. Leave the cupcakes onto a wire rack to cool completely.

Cream cheese frosting

1. Beat the icing sugar and butter together with a handheld electric whisk  on medium speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated.
3. Turn the mixer up to medium speed. Continue beating until the frosting is light and fluffy, at least 5 minute. *Do not over beat, as it can quickly become runny.
4. When the cupcakes are cold, spoon or pipe the cream cheese frosting on top.