Happy Valentines Day to you all!
As a gift from us to you we will be posting our Red Velvet Cupcakes Recipe! It's really good! This is something you would want to cook over and over, whether it be for your significant other, friends or even for yourself (and there is nothing wrong with that!)
For Mama Bea, it is important that cupcakes are moist and fluffy. So we've tested our fair share of recipes. The conclusion is that you gotta have access to buttermilk, white vinegar, baking soda (bi-carbonate soda) and good red food colouring.
For vegans/ vegetarians out there, be sure to read the ingredients section of your red food colouring. It is a fact that red beetles are used to achieve the deep red colour in red food colouring. So watch out!
Apart from that, we hope you enjoy this recipe! Comment below to let us know what you think about Mama Bea's recipe!
1 cup Self Rising Flour, sifted
¼ cup Cocoa Powder (for baking purposes), sifted
½ teaspoon Salt
2/3 cups Vegetable Oil
½ cup Buttermilk, at room temperature
¾ cups Caster Sugar
1 Egg (700 or 800 grams eggs preferable), at room temperature
1 teaspoon Vanilla Extract
2 tablespoon Red Food Colouring
½ teaspoon Baking Soda (Bi-carbonate Soda)
¾ teaspoon White Vinegar
- Preheat oven to 180 degrees Celsius and line your baking trays with MAMA BEA cupcake cups. Prepare two mixing bowls and one small bowl. (For normal cupcake liners- this will make 12 cupcakes)
- In one mixing bowl, combine the flour, cocoa powder and salt together. Once completed, leave aside. This is the dry ingredient bowl.
- In another mixing bowl, combine the vegetable oil, buttermilk, sugar, egg, vanilla extract and red food colouring together. Mix well and left aside. This is the wet ingredients bowl.
- In a small bowl, mix together the baking soda and white vinegar. Once combined, mix the baking soda mixture into the wet ingredients bowl.
- Then mix the dry ingredients and wet ingredients together. Be careful not to over mix the batter as it will activate the gluten in the flour. Activating the gluten in the flour will create a dry cupcake.
- Fill the cupcake cups with the cake batter. We recommend filling the cupcake cups a little over half way full.
- Bake the cupcake for 15 minutes or until they are cooked. Let the cupcake to rest until cool before icing them.
NOTE: If you are using Mama Bea Cupcake Cups, you may have cake batter remaining after filling the cupcake cups. You can bake the remainder batter on a separate baking tray by spreading the cake batter into a thin layer. When cooked, wrap the cake in cling wrap when cooled and freeze it for an hour. You can then break the cake up into crumbs and use as decoration on the iced cupcakes.
Cream Cheese Icing
250 grams Cream Cheese, at room temperature
125 grams Unsalted Butter, at room temperature
½ teaspoon Vanilla Extract
2 cups Icing Sugar, sifted
- Using an electric mixer or a hand held mixer, beat together the cream cheese and butter. Be careful not to over mix the cream cheese as it will cause the liquid to come out from the cream cheese.
- Then mix in the vanilla extract and icing sugar until incorporate.
- Place the icing into a piping bag with a piping tip of your choice. The icing is ready to be used.
NOTE: If you're not using Mama Bea Cupcake Cups, do double the icing recipe to ice your cupcakes.