red velvet cupcakes with cream cheese swiss meringue buttercream

I was never a fan of Red Velvet Cake until I started making my own.

Red Velvet cakes can be very temperamental and end up being very dry.

I know I say it a lot but I really detest dry cakes.

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That was why when I found this recipe, I was so damn happy. The cakes are always moist, and soft and when made into cupcakes, they always rise beautifully.

I wish all recipes were like this one!

If you are a fan of red velvet cupcakes, then your search for the perfect red velvet cupcake is over. Seriously, don’t take my word for it – go make some and I am sure you will totally agree with me!

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I frosted the cupcakes with a Cream Cheese Swiss Meringue Buttercream (I refer to this as “CCSMBC”. Click on title for recipe), but you can always use a regular cream cheese frosting if you prefer.

Here are the instructions on how to make this delightfully delicious cupcakes!

In a mixing bowl, add the sugar and vegetable oil. Beat this until the oil and sugar are blended. Add the eggs and beat to combine.

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Add the buttermilk, vanilla extract and vinegar. Continue beating.

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Add red food coloring, followed by the coffee. 

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Sift together the dry ingredients – plain flour, baking soda, baking powder, salt and cocoa powder. Add this to the wet ingredients in 2 batches. Mix on low speed to combine.

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When all the dry ingredients have been added, give the bowl a scrape with a spatula and give the mixture one final mix.

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Fill the cupcake liners until they are 2/3 full – I used my Tovolo Cupcake pen as this easily dispenses batters that are more runny.

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Bake the cupcakes at 180°C for about 20-25 minutes.

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Cool the cupcakes in the baking tray for 10-15 minutes before transferring them into a wire rack to cool completely. Make sure the cupcakes are completely cool before you frost them!

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I like to blitz one of the cupcakes and sprinkle the crumbs on the frosting. I think they look pretty. 🙂

And there you have it – the best Red Velvet Cupcakes in the world! 

Every bite is bliss!

Red Velvet Cupcakes With Cream Cheese Swiss Meringue Buttercream
Yields 12
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Ingredients
  1. 2 cups (250g) all purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon baking powder
  4. 1 teaspoon salt
  5. 2 tablespoons unsweetened, cocoa powder
  6. 2 cups (450g) sugar - I halved this
  7. 1 cup (240ml) vegetable oil - I used canola oil
  8. 2 eggs
  9. 1 cup (240ml) buttermilk
  10. 2 teaspoon (10ml ) of vanilla extract
  11. 1-2 oz. (28.3 - 56.6g) red food coloring
  12. 1 teaspoon (5ml) of white distilled vinegar
  13. ½ cup (120ml) prepared plain hot coffee - I mix 1 tablespoon instant coffee with 1/2 cup hot water
Instructions
  1. In a mixing bowl, add the sugar and vegetable oil. Beat this until the oil and sugar are blended. Add the eggs and beat to combine.
  2. Add the buttermilk, vanilla extract and vinegar. Continue beating.
  3. Add red food coloring, followed by the coffee.
  4. Sift together the dry ingredients – plain flour, baking soda, baking powder, salt and cocoa powder. Add this to the wet ingredients in 2 batches. Mix on low speed to combine.
  5. When all the dry ingredients have been added, give the bowl a scrape with a spatula and give the mixture one final mix.
  6. Fill the cupcake liners until they are 2/3 full.
  7. Bake the cupcakes at 180°C for about 20-25 minutes.
  8. Cool the cupcakes in the baking tray for 10-15 minutes before transferring them into a wire rack to cool completely. Make sure the cupcakes are completely cool before you frost them!
Adapted from divascancook.com
Adapted from divascancook.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Links to products I love and use in my kitchen:

Tovolo Original Cupcake Pen

Tovolo Spatulart Love Tree Spatula




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