Red velvet cupcakes are a staple. As most of you know, I am a cream cheese addict. Frosting or on its own, it will be gone in 24 hours.
I’ve only heard good things about Georgetown Cupcake – especially those from friends who live in DC and are privileged enough to have access to the many cupcake shops around town.
As for the homemade attempt, my econ teacher even went as far as telling me that they’re better than Hummingbird’s red velvet. We can view this bold statement in two ways: they’re so delicious and genuinely superior or they’re hideous and she feels that her words will shape my self-esteem. I like to think that it’s the former, they’re super good and she’s dying for more cupcakes.
Nevertheless, these cupcakes are beautiful. The absence of red is due to my flavouring being natural. On that note, ensure that you are using artificial flavouring. As bizarre as this may sound, only the artificial version can hold its colour without bleeding into the mixture.
As for the frosting, I used a flower tip on my piping bag. The roses are a dream as there’s no need for sprinkles or fondant hearts etc. They’re uber elegant and are perfect for gifts. Enjoy!
- ¾ cup unsalted butter (room temp)
- 1 ¾ cups sugar
- 2 large eggs
- 2 ½ tablespoons cocoa (sifted)
- 4 tbsp red food coloring
- 1 tsp vanilla
- 1 tsp salt
- 1 1/2 cups whole milk
- 3 1/4 cups flour (sifted)
- 1 ½ tsp baking soda
- 1 ½ tsp apple cider vinegar
- 6oz cream cheese（170 g / room temp)
- 4 tbsp unsalted butter (room temp)
- ¼ tsp vanilla
- 4 cups powdered sugar (sifted)
- Set the oven to 180ºC (350ºF). Line a cupcake tray with cases
- In a stand mixer with a paddle attachment or by hand, cream together the butter and sugar until light & fluffy
- Add eggs one at a time and mix well
- In a separate bowl, whisk together the cocoa, vanilla and coloring
- Slowly incorporate this mixture into the main batter, stirring continuously
- In a small bowl combine the salt and milk
- Alternate adding one third of flour and one third of milk to the batter
- Repeat and mix until incorporated, scraping down the bowl if necessary
- In a small bowl, quickly combine the soda and vinegar (it will fizz) and pour into batter
- Mix just until incorporated
- Divide batter between the cases and bake for 16-19 minutes
- Beat cream cheese and butter on medium speed until fluffy
- Beat in vanilla
- Slowly incorporate the sugar and beat for a further 2 minutes
- Frost as desired