EASY Red Velvet Cupcakes | Small Batch
The perfect small batch recipe that delivers deliciously moist, flavourful cupcakes!
Print
Pin
Servings: 6
Ingredients
Red Velvet Sponge
- 1 cup flour heaped
- 1 ½ tbsp cocoa powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup light brown sugar or treacle sugar
- ⅓ cup buttermilk
- ⅓ cup vegetable oil macadamia oil
- 1 large egg
- 1 tsp vanilla essence
- 2 tsp red food colouring
- 1 tsp white vinegar
Cream Cheese Frosting
- 150 grams cream cheese room temperature
- 125 grams butter room temperature
- 1 ½ cups powdered sugar
Garnish
- white chocolate grated
Instructions
Red Velvet Sponge
- Preheat the oven to 180℃/356℉. Line a 6 mold muffin tray with baking spray and/or muffin liners.
- In a large bowl, mix flour, sugar, cacao powder, baking soda, and salt together.
- In a separate bowl, or jug, add buttermilk, oil, an egg, vanilla essence, red food colouring and vinegar together and whisk until well combined.
- Add to the dry ingredients and using a spatula, mix until well combined and no flour pockets left.
- Fill each about 1/3, evening out the top and bake for 18-20 minutes. Remove and allow to cool down before icing.
- In a medium bowl, whisk butter and cream cheese together until fluffy. Add the powdered sugar and slowly incorporate the sugar. Whisking until the frosting becomes fluffy and paler in colour.
- Transfer the frosting into a piping bag and ice your cupcakes when ready. Garnish with grated white chocolate.