Birthday Cupcakes (& How to Make Friends at a Party)

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These are Simple Red Velvet Cupcakes with Cream Cheese Frosting. I made them for a Christmas gathering this year, but they could easily be adopted as Birthday Cupcakes.

These are definitely my go-to red velvet cupcakes – they’re easy to make, and it’s difficult to get them wrong. The texture is light and fluffy, with a clear hint of the vanilla and cocoa flavour. Top these babies up with cream cheese frosting, and you may just be everyone’s best friend at the party!

For the present toppings I used Starbursts lollies as the presents, and then cut up thin strips of Roll-ups to use as the ribbon. I then stuck an edible silver sugared ball at the centre of the bow to give the wrapping a bit more of a kick.

Red Velvet Cupcakes

(Recipe adapted from Paula Dean’s Red Velvet Cake recipe)
Makes approximately 24 cupcakes

2 1/2 cups sifted flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup sifted cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature (I didn’t have buttermilk on hand, so I used 1 tbsp of white vinegar with 1 cup of full cream milk)
2 large eggs, preferably at room temperature
3 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Preheat the oven to 180C. Line two 12 muffin tin trays with cupcake liners.

In a medium sized mixing bowl, combine all the dry ingredients together (sifted flour, sugar, baking soda, salt, and sifted cocoa powder).

In a larger bowl, gently beat together the wet ingredients (oil, buttermilk, eggs, food coloring, vinegar, and vanilla) with a handheld mixer.

Add the sifted dry ingredients to the wet mixture and beat on low speed until smooth and combined.

Divide batter evenly among the cupcake liners.

Bake for approximately 20 minutes, or until a cake tester comes out clean. Make sure to cool completely before frosting.

My Famous* Cream Cheese Frosting

225 grams of cream cheese, softened
110 grams of butter, softened
2 cups of sifted icing sugar
1 teaspoon of vanilla extract

Cream together the cream cheese and butter with beaters until smooth

Mix into the cream cheese and butter mixture, by hand, the sifted icing sugar and vanilla extract. Frost onto the cooled red velvet cupcakes, and voila! You’re done!

 

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