Red Velvet Cupcakes With Cream Cheese Icing

For many years, this has been my only baking bible. It’s unbeatable as far as I’m concerned. Mum has made some pretty lusty concotions with it, including raspberry brownie cheesecake! Though that is three layers of too-complicated for my baking skills so far, the rest of the book is so easy to imitate the best cakes ever. Sixth form friends:this is the book I got my brownies and blondies recipe from! For a really great blog that is all about cake then check out my very talented friend Katie’s blog here.

The recipe is taken straight from the book (with a couple of my edits): the red velvet cupcake combined with the cream cheese icing. It makes twelve.

Ingredients, for the cake:

• 60g unsalted butter, at room temperature.
• 150g caster sugar.
• 1 egg.
• 10g cocoa powder.
• 20ml red food colouring. (they recommend Dr Oetker which, though natural, truly stinks.)
• 1/2 teaspoon vanilla extract.
• 120ml buttermilk. (I use what milk we have which is skimmed, and see little difference.)
• 150g plain flour. (definitely sift it!)
• 1/2 teaspoon salt.
• 1/2 teaspoon bicarbonate of soda.
• 1 1/2 teaspoons white wine vinegar. (I didn’t have this so I can’t tell you if it makes much difference!)

Ingredients, for the cream cheese

• 300g icing sugar, sifted.
• 50g unsalted butter, at room temperature.
• 125g cream cheese, cold. (I used Philadelphia Light.)

Method, for cakes:

• Preheat the oven to 170°C (325°F) Gas 3
• Put the butter and sugar in a freestanding electric mixer (this isn’t absolutely necessary, just use elbow grease.) Beat on medium speed until light and fluffy and well-mixed. Turn the mixer up to high speed, slowly add the egg, and beat until well incorporated.
• In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until thoroughly combined and coloured. Turn the mixer down and slowly add half of the milk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat the process until all the milk and flour has been added. Scrape around the bowl with a rubber spatula to catch all of the unmixed ingredients. Beat on high speed until you have a smooth mixture. On a low speed, add the salt, bicarbonate of soda and vinegar. Beat until well mixed.
• Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted into the centre should come out clean. Leave the cupcakes on the tray, and then on a wire rack to cool.

Method, for the cream cheese

• Beat the icing sugar and butter together on medium-slow speed until the mixture comes together and is well mixed. Add the cold cream cheese in one go and beat until it is completely incorporated. Turn the mixture up to medium-fast speed. Continue beating until the frosting is light and fluffy. Be careful not to over beat as it can go runny!