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RECIPE: Red Velvet Cupcakes

Published 20:06 17 Sept 2014 BST

Updated 07:36 18 Dec 2014 GMT

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Fancy filling your kitchen with baking aroma and treating your nearest and dearest to a tasty treat? Then you should try out this recipe for Red Velvet Cupcakes, brought to us by Goodalls of Ireland. This recipe is a favourite at parties as they have a little bit of something for everyone. They are a bit wow for the kids,they have chocolate for the chocaholics and they have a little bit of sophistication for the adults. What's not to love? Ingredients: Cupcakes:

250g self-raising flour
½ tsp baking powder
½ tsp salt
3 tablespoons of cocoa powder
120g butter
300g of granulated sugar
2 large eggs
1tsp Goodall's Vanilla Extract
240ml Buttermilk
2 tblsp Goodall’s Red Colouring
1 tsp white vinegar
1 tsp baking soda

Cream Cheese Icing:

450g cream cheese
1 tsp Goodall’s Vanilla Extract
120 icing sugar
320ml double cream

Method:

Preheat oven to 175 degrees and line a muffin tin (12-18 cupcakes) with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl with your electric mixer, beat the butter until soft (about 1-2 minutes).
Add the sugar and beat until mixed well (about 2-3 minutes).
Add the egg and beat until incorporated. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
In a measuring cup, whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin papers and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let them cool completely before icing. Either spread the icing with a knife or use a large piping bag.
Cream Cheese Icing: In the bowl, use your electric mixer to beat the cream cheese until smooth. Add the vanilla extract and icing sugar and beat until smooth. Then gradually add the heavy cream and whip until the icing is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Check out some of Goodalls' other recipes on their website here. Bake Fest Galway 2014, a two day national baking festival, is returning to Leisureland Galway on Saturday 4th and Sunday 5th October. Bake Fest 2014 is a not for profit organisation and all proceeds will go to Ireland’s national meningitis support and awareness charity ACT for Meningitis.

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Recipes

250g self-raising flour
½ tsp baking powder
½ tsp salt
3 tablespoons of cocoa powder
120g butter
300g of granulated sugar
2 large eggs
1tsp Goodall's Vanilla Extract
240ml Buttermilk
2 tblsp Goodall’s Red Colouring
1 tsp white vinegar
1 tsp baking soda

Cream Cheese Icing:

450g cream cheese
1 tsp Goodall’s Vanilla Extract
120 icing sugar
320ml double cream

Method:

Preheat oven to 175 degrees and line a muffin tin (12-18 cupcakes) with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl with your electric mixer, beat the butter until soft (about 1-2 minutes).
Add the sugar and beat until mixed well (about 2-3 minutes).
Add the egg and beat until incorporated. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
In a measuring cup, whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin papers and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let them cool completely before icing. Either spread the icing with a knife or use a large piping bag.
Cream Cheese Icing: In the bowl, use your electric mixer to beat the cream cheese until smooth. Add the vanilla extract and icing sugar and beat until smooth. Then gradually add the heavy cream and whip until the icing is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.