Red Velvet Cupcakes

Wow Who would have thought! 2000 likers on facebook! Thanks so much to everyone for your support. Its only been 11 months since i started Plush n Lush and cant believe how far it has come! Thanks again everyone xx

So as promised here is the Red velvet cupcake recipe to celebrate. i got this recipe originally from Leonie from Ma cake who posted it on her blog around the time i started PnL so thought i would give it a go and looovvveed it so much! Its originally from the Magnolia bakery apparently which was made famous from the Sex and the City series.

If you don't know what the red velvet cupcake is well you've been missing out! The Red Velvet Cupcake is American number one selling cupcake. Oprah has declared this cake as one of her favourite things on her show too!

So give it a go, I have changed a couple of thing since getting the recipe so this is the exact recipe i use now.

Enjoy =)

Red Velvet Cupcakes ( Makes 30 )

Ingredients:

3 ¼ cups of plain flour
150 gr unsalted butter, softened
2 cups Castor sugar
3 large eggs, at room temperature
50ml Queen red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 cup full cream milk
1/2 cup buttermilk
1 1/2 tsp vinegar
1 1/2 tsp baking soda


Direction:

Preheat oven to 175°C.
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food colouring, cocoa, and vanilla. Add to the batter and beat well.
In a separate bowl, combine the salt, milk and buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat. In a small bowl, stir together the vinegar and baking soda ( will froth up a bit ). Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.


Cinnamon Cream Cheese Frosting

6 tbs unsalted butter ( room temp )
5 cups of icing sugar
8 oz cream cheese ( Cold)
1 tsp Cinnamon

combine softened butter and icing sugar in electric beater on low speed until combined. Will look like bread crumbs but if you keep beating it will come together. As soon as they have combined add the cream cheese. beat on high for 5 - 6 min. Add the Cinnamon.

Note: I also sprinkle Cinnamon over top of the frosting once its piped on.