Many, however, had problems with both recipe and though McCormick proved the superior recipe, there were still problems in it that made people think otherwise.
So, I decided to combine the two recipes together, tweaking it here and there to present to you the tastiest and by the far one of the best cupcakes I've ever made.
I'm supposed to call it Mag & Mack: Red Velvet Cupcake Recipe but decided against it and stuck with Double M instead.
Enjoy my very first recipe! :D
Double M: Red Velvet Cupcake Recipe
-Makes 30
INGREDIENTS:
- 2 1/2 cups plain flour, sifted
- 1 cup butter, softened
- 2 1/2 cups sugar (preferably caster sugar)
- 3 eggs
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons baking soda
- 3 tablespoons cocoa
- 2 teaspoons vanilla essence (or 1 1/2 tsp vanilla extract)
- 6 tablespoons, red food colouring
- 300g cream cheese
- 1/3 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 cups icing sugar, sifted
- Preheat oven to 175 degrees Celsius. Grease and lightly flour 2 cupcake pans or place the cupcake liners.
- Beat the butter and sugar in a large bowl with electric mixer for about 5 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, whisk cocoa and vanilla together. Add to the batter along with the red food colouring. Beat well.
- Beat in the flour, alternating with the buttermilk until the mixture is incorporated well.
- In a small bowl, stir the vinegar with the baking soda and add to the mixture. Mix well. Using a rubber spatula, scrape down the batter and make sure that all ingredients are blended well.
- Spoon the batter onto the prepared cupcake pans, filling each about 2/3 full.
- Bake for 20-25 minutes or until the tester (toothpick or skewer) comes out clean.
- Cool the cupcakes for about 10 minutes before icing.
- Beat the softened cream cheese and butter until smooth.
- Pour the vanilla and icing sugar.
- Beat until mixture is light and fluffy.
- Fill a piping bag or just use a spoon and spread over the cupcakes.
As you can see, the cream cheese frosting didn't work out as I wanted it to be because of time so when you make it, make sure to have enough time in your hands. If I was to re-decorate it, I have one rule: Big and Swirly.
Hope you love the recipe, I can guarantee that the cupcakes will be moist and super delicious.It was a success knowing that the birthday girl I made it for, loved it. You can probably tell that the decorations were actually shaped to form letters.
Cooking's got swag.
