Red Velvet Cupcakes

These cupcake are taking the world by storm and its popularity is only increasing.

I recently made these red velvet cupcakes for my niece’s birthday- they were a major hit! This recipe is both moist and looks amazing. I've added a twist to the traditional recipe by adding shredded coconut to the icing-this gives the cupcakes additional taste and texture.

 The hardest part about this dish is not eating all the batter before it goes into the oven!

Ingredients

Batter:

·         1 ½ cups caster sugar

·         ½ cup butter

·         2 eggs, room temperature

·         2 1/3 plain flour

·         2 tablespoons cocoa powder

·         1 teaspoon bi carb

·         1 teaspoon baking powder

·         ½ teaspoon salt

·         1 cup buttermilk

·         1 ½ tablespoons red food colouring

·         1 teaspoon vanilla extract

·         1 teaspoon white vinegar

Frosting:

·         ½ cup butter

·         1 packet of cream cheese

·         Icing sugar (to taste)

·         1 teaspoon vanilla extract

·         ½ cup shredded coconut

Method:

1.       Beat the butter and sugar until light and fluffy

2.      Add the eggs one at a time until fully mixed through

3.      Sift in the plain flour, cocoa powder, bi carb, baking powder and salt.

4.      In a separately bowl whisk the buttermilk, vinegar, vanilla extract and red food colouring.

5.      Add the wet ingredients to the dry ingredients.  The batter will be a soft pink, but don’t worry when it bakes it actually turns out red.

6.       Scoop the mixture into cupcake papers and bake for about 20 minutes.

7.      Once you have taken the cupcakes out of the oven and it has cooled you can make the frosting.

8.      Cream the butter and cream cheese together. Add the vanilla extract and icing sugar. The amount of icing sugar you add will depend on how sweet you like the icing. Stir in the shredded coconut.

9.      Pipe the icing onto the cupcakes and serve.