So this was my very first attempt at making cupcakes from scratch! That might be a bit shocking to some as I bake often, but I usually just stick to the Donna Hay cupcake mix (with a few added ingredients) because it’s so amazingly delicious; albeit quite expensive. So with the help and persuasion of my boyfriend Daniel and good friend Jess, I have decided to make cupcakes as often as I can, and to find the best cupcake recipe!
So to begin, my first attempt was full of blunders and setbacks (hand mixer died, ran out of red food colouring, icing didn't set first time round) but in the end the cupcakes turned out great! The recipe I was using made a crapload of cupcakes. I was going to half it but I had all the ingredients so I just went for it. In the end I had 24 normal sized cupcakes and 24 tiny ones. I was planning on making some vanilla cupcakes to start off (simple and easy) but i was craving some red velvet cupcakes at the time, so i thought id give them a go! I like doing things backwards anyways.
Here's the recipe I kinda used:
3 1/2 cups plain flour
3/4 cup unsalted softened butter
2 1/4 cups sugar
3 eggs at room temperature
6 tablespoons red food colouring (I used a whole bottle of colouring)
3 tablespoons cocoa
2 teaspoons vanilla extract (I used about 2 tablespoons)
1 1/2 teaspoons salt
1 1/2cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
(note: if you're thinking of leaving out the vinegar or baking soda because it seems a bit odd, or such small quantities or you just forgot like i originally did- DON'T. These two ingredients really make the cake, so to speak).
450 grams of philly cream cheese (in the block is best)
6 tablespoons unsalted butter (cut into squares)
2 teaspoons vanilla extract
5 cups sifted confectioners sugar (I only used 3 1/2 cups because I didn't want it to be too sweet, but if you're not a massive fan of the cream cheese icing, i'd put it all in)
In the end the cupcakes turned out great!
They were really yummy, super moist and looked great too!