Red Velvet Cupcakes Recipe
Red Velvet Cupcakes Recipe - These cupcakes, Magdalenas in Spanish are light and fluffy with a delicious cream cheese icing, they are so easy to make. They are basically a red chocolate cake with a very special topping. Perfect for any special occasion such as Valentines or Mothers Day. Treat your loved ones.
1 small can condensed milk (397g)
1 egg XL + 1 egg yolk
90g butter at room temperature
10g cocoa powder
1 and a half teaspoons yeast powder
1 tsp red food colouring
Pinch of Salt
For the Topping
200g Philadelphia-style full fat cream cheese
60g icing sugar
Red Velvet Cupcakes Recipe
Preheat the oven to 180ºc
In a large bowl, whisk the condensed milk with the egg and yolk. Once the mixture is fluffy, add the butter and the tablespoon of red food colouring and mix well.
Sift the flour, yeast and cocoa powder gradually add to the bowl stirring until everything is well mixed. Add the pinch of salt.
Distribute evenly into paper or silicone cases (Only fill your cupcake liners about halfway full) and bake in the centre of the oven for 20 - 25 mins or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.
For the topping
in a bowl, whisk the butter. Add the cheese and icing sugar, mix well. For added flavour you can add a little lemon or orange zest.
Once the cupcakes are cooked place on a wire rack to cool. Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.
Crumble up one the cupcakes and sprinkle it on top of the icing for extra decoration.
Storage if they last long enough
Frosted cupcakes may be stored in an airtight container in the refrigerator for 3-4 days.
Cupcakes will freeze well for up to 3 months, thaw overnight in the refrigerator, then bring to room temperature. Frosting will also freeze for up to three months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cupcakes.
Here is a slightly different recipe in case you do not wish to use condensed milk
150g plain flour
1 tbsp cocoa powder
1 tsp bicarbonate of soda
50g butter , softened
150g caster sugar
1 large egg , beaten
1 tsp vanilla essence
100ml buttermilk (how to make buttermilk - 250ml whole or semi-skimmed milk, 1 tbsp lemon juice. Mix the milk and lemon juice in a jug and leave at room temperature for 5-10 mins until the milk has thickened slightly, don´ worry if it looks slightly curdled or has small white lumps in it, it will be fine once cooked).
50ml vegetable oil
1 tsp white wine vinegar
1 tbsp red food colouring
Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4.
Sift the flour, cocoa, bicarb and a pinch of fine salt into a bowl and mix.
Cream the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix – the colour may vary depending on what brand you use.
Divide the mix between the cases and bake for 15 - 20 mins.
Use the same topping mix as above.
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