Throwback to these super soft, moist and delicious cupcakes with thick cream cheese icing!

Red velvet cake with cream cheese icing is one of my favourite combos!

All you need is👇

For the cupcakes:

115g unsalted butter, melted
150g caster sugar
3 large eggs, room temp
120ml vegetable oil
1 tbsp white wine vinegar
2 tsp vanilla extract
Strong red food colouring (I used Sugarflair extra red)
240ml buttermilk, room temp
300g plain flour
15g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt

For the cream cheese icing:

80g Butter, softened
145g Cream cheese
1 tsp Vanilla extract
325g Icing sugar

Makes 12 cupcakes

Bake 160C (fan) 20 mins or until a toothpick comes out clean
Allow to cool fully before icing

Store in the fridge if you don’t eat them straight away

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button