John Paul Urizar
These red velvet cupcakes are truly decadent, topped with a delicious chocolate buttercream. We’ve decorated them with chocolate sprinkles and red sugar pearls, but you can serve them without decorations, if preferred.
Ingredients
Method
Preheat the oven to 150°C (130°C fan-forced). Line 2 x 12 hole muffin trays (1/3 cup/80ml) capacity with 22 paper cases.
Sift flours, soda and cocoa powder into a large bowl, add sugar; stir to combine.
Combine the buttermilk and food colouring in a small jug.
Whisk in eggs, vanilla and oil into flour mixture, then buttermilk mixture. Whisk until smooth and combined.
Spoon ¼ cup (60ml) of mixture into paper cases. Bake for 25 minutes or until cooked when tested with a skewer. Stand cakes in pans for 5 minutes before turning onto wire rack to cool.
Chocolate buttercream
Place chocolate in a small microwave safe bowl; microwave on medium (50%) power for 40-60 seconds or until almost melted. Stir until smooth; cool. Beat the butter in a medium bowl with an electric mixer until light and fluffy and as white as possible. Beat in the icing sugar mixture and milk. On low speed beat in vanilla extract and melted chocolate.
Top cold cakes with Chocolate Buttercream and decorate with chocolate sprinkles and sugar pearls.
Are red velvet cupcakes just chocolate?
Red velvet cupcakes are chocolate cupcakes with red food colouring added for that distinctive red hue.
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