www.odlums.ie /recipes/red-velvet-cupckes-with-cream-cheese-topping/

What you need:

200g/7oz Odlums Cream Plain Flour

125g/4oz Butter (room temperature)

150g/5oz Granulated Sugar

1 Egg

2½ Tablespoons Cocoa (sieved)

½ Teaspoon Vanilla Extract

1 Bottle Red Colouring (25ml)

150ml/¼ pt Buttermilk

Pinch of Salt

½ Teaspoon Odlums Bread Soda (sieved)

1½ Teaspoons White Vinegar

Topping

125g/4oz Butter (room temperature)

100g/½ 200g Tub Cream Cheese

325g/11oz Icing Sugar (sieved)

1 Teaspoon Vanilla Extract

How to:

  1. Preheat oven to 180°C.350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for 20 minutes approx. until risen and firm to springy to the touch.
  7. Cool for in tin for 10 minutes, then, transfer to a wire tray to cool.
  8. When cold beat the topping Ingredients together until smooth.
  9. Use to pipe or spread on each cupcake. Decorate as wished!!
Red-Velvet-r

Red Velvet Cupcakes with Cream Cheese Topping

Category

Cupcakes, Muffins & Buns

Cook Time

20 mins

What you need:

200g/7oz Odlums Cream Plain Flour

125g/4oz Butter (room temperature)

150g/5oz Granulated Sugar

1 Egg

2½ Tablespoons Cocoa (sieved)

½ Teaspoon Vanilla Extract

1 Bottle Red Colouring (25ml)

150ml/¼ pt Buttermilk

Pinch of Salt

½ Teaspoon Odlums Bread Soda (sieved)

1½ Teaspoons White Vinegar

Topping

125g/4oz Butter (room temperature)

100g/½ 200g Tub Cream Cheese

325g/11oz Icing Sugar (sieved)

1 Teaspoon Vanilla Extract

How to:

  1. Preheat oven to 180°C.350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for 20 minutes approx. until risen and firm to springy to the touch.
  7. Cool for in tin for 10 minutes, then, transfer to a wire tray to cool.
  8. When cold beat the topping Ingredients together until smooth.
  9. Use to pipe or spread on each cupcake. Decorate as wished!!
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