The first time I made this as a cake was a long time ago, I didn’t have a food processor nor a stand mixer, the cream cheese frosting looked sad and curdled. Every time I have a red velvet cupcake outside I’ve wanted to make it, the taste is so different, but it’s so easy to make.
This cupcake it self is so soft and not difficult to make! If you want to, you can actually make it for New Years today! The icing takes a bit of time, but all the ingredients are store bought. Cream cheese is readily available now and so tasty. Bella my cat 🐈⬛ loves having it. She hears me opening the fridge and always comes running along for it! Now the cream cheese frosting took only 10 minutes for me to make using a stand mixer, I would suggest using it or an immersion blender, food processor sort of jar. Don’t use a normal mixer, it won’t work. Chill it in the fridge for a few a hours. You don’t necessarily need icing nozzles, add spoonfuls of it. I am still a novice with icing, I guess I need more practice and confidence to do it right! The cake actually cupcake is so soft and filled with moisture, many are surprised that is eggless. Tell everyone, my secret is water and salt! This helps in making the batter airy and soft, while mixing it you can hear the bubbles forming, so the texture looks like a sponge. Let me know if you make this recipe? I love it, the icing 🧁 makes the dish nice and sweet! The actual cupcake isn’t that sweet, so it balances out perfectly well! Want a recipe? Ask me! PS Happy New Year! [recipe_card]View this post on Instagram
Red Velvet Cupcake
Ingredients
Ingredients
- 1 cup cream cheese
- 1/2 cup room temperature unsalted butter
- 10 tbsp drops of Ossoro French Vanilla Essence
- 4 cups of icing sugar
- 1 tbsp For Red Velvet Cupcake
- 200 grams condensed milk
- 1/2 cup melted butter
- 1/2 cup water
- 1 tablespoon lemon juice
- 1.5 teaspoons Ossoro Vanilla Essence
- 1.5 teaspoons Red Food Colouring and mix
- 1/8 teaspoon salt
- 1 cup maida or all purpose flour
- 1 teaspoon Baking Powder
- 1/2 a teaspoon Baking Soda
- 1/4 cup Cocoa
Instructions
- Method
- Steps to make Cream Cheese Icing and Red Velvet Cupcake
- Vanilla Cream Cheese Frosting
- I’ve used a stand mixer
- Add 1 cup cream cheese
- Add 1/2 cup room temperature unsalted butter
- Add 10 drops of Ossoro French Vanilla Essence
- Cream them
- Gradually add 4 cups of icing sugar
- It took me around 8 minutes using my stand mixer
- Transfer to an icing bag, fill only half!
- I stored the remaining in a squeazy bottle
- Keep it in the fridge to set for 1-2 hours
- Red Velvet Cupcake
- Pre heat oven to 180C for 20 minutes
- In a mug or jug, Add 200grams condensed milk
- Add 1/2 cup melter butter
- Add 1/2 cup water
- Add 1 tablespoon lemon juice
- Add 1.5 teaspoons Ossoro Vanilla Essence
- Add 1.5 teaspoons Red Food Colouring and mix
- In a mixing bowl
- Add 1/8 teaspoon salt
- In a sieve add 1 cup maida or all purpose flour
- Add 1 teaspoon Baking Powder and 1/2 a teaspoon Baking Soda
- Add 1/4 cup Cocoa
- Sift all ingredients together
- Pour in the wet ingredients into the dry ingredients
- Mix using a spatula until no dry ingredients remain
- Prepare your cupcake moulds
- I added 2-3 tablespoons of the batter into each cupcake mould
- Tap on the counter to remove bubbles
- Transfer to the preheated oven
- Bake in the oven at 180C for 20 minutes
- Take out, check with a toothpick if it is cooked
- Let it cool for 30 minutes
- Meanwhile take out the cream cheese frosting
- After the cupcake is cool to touch, frost it!
- I am still a novice when it comes to decorating a cupcake
- I need a lot more finesse to it!
- Chill it for 15-20 minutes in a fridge
- Serve chilled!
