Mary Berry’s recipe for red velvet cupcakes uses simple things like butter, sugar, eggs, cocoa powder, and more. You can make 12 delicious cupcakes in just 55 minutes.
Try More Mary Berry Recipes:
💗 The Allure of This Mouth-Watering Recipe
- Rich And Velvety. These Mary Berry Red Velvet Cupcakes are rich and velvety, making each mouthful a treat.
- Irresistible Cream Cheese Icing. The cupcakes’ tangy, creamy cream cheese icing complements the red velvet’s rich flavors.
- Easy To Make. Both experienced and novice bakers can follow this simple recipe.
- Stunning Presentation. The bright red cupcakes and creamy white icing make a gorgeous treat that will surprise your guests.
❓ What Is Mary Berry’s Red Velvet Cupcake Recipe?
Mary Berry’s Red Velvet Cupcakes are tasty treats made with butter, sugar, eggs, and cocoa powder, among other things. They have a velvety feel and a rich taste. Their name comes from the bright red color of their skin.
📜 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 the oven to 200C/180C Fan/Gas 6 degrees Celsius. Line a muffin tin with twelve paper cases.
- In a large mixing basin, cream together the butter and sugar until smooth. Beat in the eggs one by one, then incorporate the vanilla, cocoa powder, vegetable oil, food coloring, and salt.
- In a separate basin, combine flour, baking soda, and baking powder.
- In a container, combine the yogurt, vinegar, and 80ml/234 fl oz of water.
- Combine half of the flour mixture and half of the yogurt mixture with the butter. Add the remaining flour mixture, followed by the remaining yogurt, to the bowl. Spoon the mixture into the paper cases until they are approximately 3/4 filled.
- Bake until a slender skewer inserted into the center of a cupcake emerges clean, 20–25 minutes. Remove from the pan and cool completely on a wire rack.
- To prepare the icing, beat the butter and cream cheese together until smooth and light. Mix the powdered sugar and vanilla until homogeneous. Spread the frosting or pour it onto the cupcakes. If desired, scatter on red sprinkles.
💭 Recipe Tips
- For bright red cupcakes, use gel-based red food coloring. Natural food coloring won’t give you the color you want.
- Don’t mix the batter too much. Instead, gently fold in the dry ingredients to keep the structure soft.
- For the best texture, make sure the butter is warmed but not melted.
- Use full-fat cream cheese for the frosting. Using low-fat cream cheese can make the frosting too runny.
- Let the cupcakes cool down all the way before filling them so the icing doesn’t melt.
🍒 What To Serve With Red Velvet Cupcakes?
Mary Berry’s Red Velvet Cupcakes go well with many different things you could serve them with vanilla ice cream, whipped cream, fresh berries, or a dusting of powdered sugar.
🎚 How To Store Red Velvet Cupcakes?
- In The Fridge. Store Traditional Mary Berry Red Velvet Cupcakes in an airtight container at room temperature for 2 days or fridge for 5 days.
- In The Freezer. Each cupcake should be carefully wrapped in plastic wrap and stored in a freezer-safe container for 3 months.
🥵 How To Reheat Red Velvet Cupcakes?
- In The Microwave. Heat a cupcake on a microwave-safe dish for 10-15 seconds on medium. Check the cupcake’s temperature and heat briefly if needed.
- In The Oven. Heat the oven to 350°F (175°C). Heat the cupcakes on a baking sheet for 5-7 minutes.
- The Steamer. Cupcakes can be steamed in a steamer basket for 2-3 minutes to reheat.
FAQs
How Do I Achieve A Vibrant Red Color In Red Velvet Cupcakes?
Achieve a vibrant red color in Red Velvet Cupcakes by using gel-based red food coloring, as natural food coloring won’t provide the desired intensity.
How Can I Make Red Velvet Cupcakes Without Eggs?
Make Red Velvet Cupcakes without eggs by using substitutes like applesauce, mashed bananas, or yogurt to maintain moisture and structure.
How Do I Prevent Red Velvet Cupcakes From Sticking To The Cupcake Liners?
Prevent Red Velvet Cupcakes from sticking to cupcake liners by lightly greasing the liners or using non-stick liners.
Can I Use Lemon Juice Instead Of Vinegar In Red Velvet Cupcakes?
Lemon juice can be used as a substitute for vinegar in Red Velvet Cupcakes, as both provide acidity to react with the cocoa powder and baking soda.
How Do I Prevent The Tops Of Red Velvet Cupcakes From Cracking?
Prevent the tops of Red Velvet Cupcakes from cracking by ensuring the oven temperature is accurate, not overmixing the batter, and avoiding overbaking.
Try More Mary Berry Recipes:
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Millionaires Cheesecake Recipe
- Mary Berry Date And Walnut Cake
Mary Berry Red Velvet Cupcakes Nutrition Facts
Amount Per Serving
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 35g
- Sugars: 22g
- Protein: 4g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Red Velvet Cupcakes
Description
Mary Berry’s recipe for red velvet cupcakes uses simple things like butter, sugar, eggs, cocoa powder, and more. You can make 12 delicious cupcakes in just 55 minutes.
Ingredients
For The Cream Cheese Icing
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6 degrees Celsius. Line a muffin tin with twelve paper cases.
- In a large mixing basin, cream together the butter and sugar until smooth. Beat in the eggs one by one, then incorporate the vanilla, cocoa powder, vegetable oil, food coloring, and salt.
- In a separate basin, combine flour, baking soda, and baking powder.
- In a container, combine the yogurt, vinegar, and 80 ml (234 fl oz) of water.
- Combine half of the flour mixture and half of the yogurt mixture with the butter. Add the remaining flour mixture, followed by the remaining yogurt the bowl. Spoon the mixture into the paper cases until they are approximately 3/4 filled.
- Bake until a slender skewer inserted into the center of a cupcake emerges clean, 20–25 minutes. Remove from the pan and cool completely on a wire rack.
- To prepare the icing, beat the butter and cream cheese together until smooth and light. Mix the powdered sugar and vanilla until homogeneous. Spread the frosting or pour it onto the cupcakes. If desired, scatter on red sprinkles.
Notes
- For bright red cupcakes, use gel-based red food coloring. Natural food coloring won’t give you the color you want.
- Don’t mix the batter too much. Instead, gently fold in the dry ingredients to keep the structure soft.
- For the best texture, make sure the butter is warmed but not melted.
- Use full-fat cream cheese for the frosting. Using low-fat cream cheese can make the frosting too runny.
- Let the cupcakes cool down all the way before filling them so the icing doesn’t melt.