Red Velvet Cupcakes
This is a decadent dish that is perfect for a cool autumn evening.
Red Velvet Cupcakes
Artist
Courtney Dixon
Producer & Director
courtneydixon.com
Country
USA
Ingredients
½ cup (1 stick) salted butter
2 ¼ cups of cake flour
2 oz red food coloring
1 Tbsp white vinegar
1 ½ cups sugar
½ tsp salt
2 Tbsp cocoa
1 tsp baking soda
2 eggs
1 cup buttermilk
1 vanilla bean
Instructions
- Preheat oven to 350°F (175°C)
- Cream together butter and sugar until fluffy.
- Add in eggs and continue to mix.
- In a separate bowl, make a paste of cocoa and red food coloring, scraping vanilla from pod into mixture.
- Pour the mixture into the bowl with the batter base.
- In a separate bowl, sift together salt and flour. Alternate flour and buttermilk to batter base.
- Mix together baking soda and white vinegar (this will fizzup so do it over the batter).
- Give it a final mix.
- Use an ice cream scoop to add in one scoop per cupcake tin.
- Bake for 25-50 minutes.
To Decorate
- Mold marzipan into bee bodies.
- Use black food dye to make stripes on the bee. Use sliced almonds for the wings.
- Decorate with dried flowers and hemp seeds for pollen.