Red Velvet Cupcakes with Almond Icing

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Ingredients

  • For the cupcakes:

  • 420g, plus 3 tbsp. plain flour
  • 1 1/4 tsp. bicarbonate of soda
  • 1 1/4 tsp. salt
  • 20g unsweetened cocoa powder (recommended: Valrhona)
  • 250ml vegetable oil
  • 310ml buttermilk
  • 375g caster sugar
  • 3 eggs
  • 30ml red food coloring
  • 150ml unsweetened apple puree
  • 1 1/4 tsp. apple cider vinegar
  • 1 1/4 tsp. vanilla essence

  • For the almond cream cheese icing:

  • 150g unsalted butter, at room temperature
  • 750g cream cheese, at room temperature
  • 560g icing sugar, sifted
  • 3 tsp. vanilla essence
  • 1 1/2 tsp. almond essence

Use imperial measurements

Method

How to make Red Velvet Cupcakes with Almond Icing

For the cupcakes:

1) Preheat the oven to 180 degrees C/Gas mark 3. Line 2 muffin tins with 24 cupcake liners.

2) Sift together the flour, bicarbonate of soda, salt, and cocoa powder in a medium bowl.

3) In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food colouring, apple puree, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.

4) Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.

For the almond cream cheese icing:

1) In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the icing sugar, vanilla, and almond essences. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

To assemble:

1) Generously ice the top of each cupcake with the almond cream cheese icing.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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