Mary Berry’s Red Velvet Cupcakes is made with unsalted butter, granulated sugar, eggs, vanilla extract, cocoa powder, vegetable oil, red food coloring gel, salt, plain flour, bicarbonate of soda, baking powder, natural yoghurt, and apple cider vinegar. This delicious Red Velvet Cupcakes recipe creates a tasty dessert that takes about 40 minutes to prepare and can serve up to 12 people.
Mary Berry Red Velvet Cupcakes Ingredients
- 100g/3½oz unsalted butter softened
- 260g/9¼oz granulated sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp vegetable oil
- 2 tsp red food coloring gel (natural food coloring won’t work here)
- ¼ tsp fine salt
- 250g/9oz plain flour
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 120ml/4fl oz natural yoghurt
- 1 tsp apple cider vinegar
For the cream cheese icing:
- 55g/2oz unsalted butter softened
- 250g/9oz cream cheese, room temperature
- 150g/5½oz icing sugar
- 1 tsp vanilla extract
How To Make Mary Berry Red Velvet Cupcakes
- Preheat Oven: Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 12-hole muffin tin with paper cases.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs one at a time. Mix in the vanilla extract, cocoa powder, vegetable oil, red food coloring gel, and salt.
- Combine Dry Ingredients: In another bowl, mix the flour, bicarbonate of soda, and baking powder.
- Prepare Yoghurt Mixture: In a jug, combine the yoghurt and vinegar with 80ml/2¾fl oz water.
- Combine Mixtures: Stir half of the flour mixture into the butter mixture, followed by half the yoghurt mixture. Then add the remaining flour mixture and the rest of the yoghurt mixture.
- Fill Cases: Spoon the mixture into the paper cases, filling them about three-quarters full.
- Bake: Bake for 20–25 minutes, or until a thin skewer inserted into the center comes out clean. Remove from the tin and cool on a wire rack.
- Make Icing: For the cream cheese icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla extract, mixing until smooth. Spread or pipe the icing onto the cooled cupcakes. Optionally, scatter red sprinkles on top.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature before starting. This helps them blend more easily and gives a smoother batter and icing.
- Measure Flour Correctly: Use a spoon to fluff the flour in its container, then spoon it into your measuring cup and level it off with a knife. This prevents the cupcakes from being too dense.
- Don’t Overmix the Batter: Mix the batter just until combined to avoid tough cupcakes. Overmixing can develop the gluten in the flour and make the texture dense.
- Check for Doneness Early: Start checking the cupcakes at 20 minutes to avoid overbaking. Insert a thin skewer into the center; if it comes out clean, the cupcakes are done.
- Cool Completely Before Icing: Let the cupcakes cool completely on a wire rack before applying the icing. Icing warm cupcakes can cause it to melt and slide off.
What To Serve With Red Velvet Cupcakes?
These sweet Red Velvet Cupcakes pair well with coffee, tea, milk, or hot chocolate. They can also be served alongside fruit, yogurt, ice cream, or a simple fruit salad for a tasty dessert.
How To Store Leftovers Red Velvet Cupcakes?
- Refrigerate: Let the leftover Red Velvet Cupcakes cool completely to room temperature. Store them in an airtight container in the fridge for up to 5 days.
- Freeze: Place the cooled cupcakes in a single layer on a baking sheet to freeze for a few hours, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw the cupcakes at room temperature for about 1-2 hours before eating.
Mary Berry Red Velvet Cupcakes Nutrition Facts
Serving Size: 1 cupcake (from 12 cupcakes)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 180mg
- Potassium: 160mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Liver And Bacon Casserole Slow Cooker
- Mary Berry Chocolate Swiss Roll
- Mary Berry Chicken Provencal
- Mary Berry Lemon Bundt Cake
Mary Berry Red Velvet Cupcakes
Description
Mary Berry’s Red Velvet Cupcakes is made with unsalted butter, granulated sugar, eggs, vanilla extract, cocoa powder, vegetable oil, red food coloring gel, salt, plain flour, bicarbonate of soda, baking powder, natural yoghurt, and apple cider vinegar. This delicious Red Velvet Cupcakes recipe creates a tasty dessert that takes about 40 minutes to prepare and can serve up to 12 people.
Ingredients
For the cream cheese icing:
Instructions
- Preheat Oven: Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 12-hole muffin tin with paper cases.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs one at a time. Mix in the vanilla extract, cocoa powder, vegetable oil, red food coloring gel, and salt.
- Combine Dry Ingredients: In another bowl, mix the flour, bicarbonate of soda, and baking powder.
- Prepare Yoghurt Mixture: In a jug, combine the yoghurt and vinegar with 80ml/2¾fl oz water.
- Combine Mixtures: Stir half of the flour mixture into the butter mixture, followed by half the yoghurt mixture. Then add the remaining flour mixture and the rest of the yoghurt mixture.
- Fill Cases: Spoon the mixture into the paper cases, filling them about three-quarters full.
- Bake: Bake for 20–25 minutes, or until a thin skewer inserted into the center comes out clean. Remove from the tin and cool on a wire rack.
- Make Icing: For the cream cheese icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla extract, mixing until smooth. Spread or pipe the icing onto the cooled cupcakes. Optionally, scatter red sprinkles on top.
Notes
- Use Room Temperature Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature before starting. This helps them blend more easily and gives a smoother batter and icing.
- Measure Flour Correctly: Use a spoon to fluff the flour in its container, then spoon it into your measuring cup and level it off with a knife. This prevents the cupcakes from being too dense.
- Don’t Overmix the Batter: Mix the batter just until combined to avoid tough cupcakes. Overmixing can develop the gluten in the flour and make the texture dense.
- Check for Doneness Early: Start checking the cupcakes at 20 minutes to avoid overbaking. Insert a thin skewer into the center; if it comes out clean, the cupcakes are done.
- Cool Completely Before Icing: Let the cupcakes cool completely on a wire rack before applying the icing. Icing warm cupcakes can cause it to melt and slide off.
Red Velvet Cupcakes