Luis Troyano's red velvet cupcakes | Recipes

Ingredients

• 280g buttermilk coloured bright red with food colouring

• 10g cider vinegar

• 190g soft unsalted butter

• 300g caster sugar

• 4 medium eggs

• 300g self-raising flour

• 70g cocoa powder

• 1 tsp salt

• 5g vanilla paste

• 1 tsp bicarbonate of soda

Cream cheese frosting

• 525g cold full fat cream cheese

• 270g icing sugar

• 5g vanilla extract

How to prepare Luis Troyano's red velvet cupcakes

1. Set your oven to 150°C fan.
2. In a jug mix together the buttermilk and cider vinegar and leave on the side.
3. In a mixer with a paddle attachment cream together the butter and caster sugar until pale and fluffy.
4. Whisk the eggs in a jug and add them slowly to the mix while beating.
5. Add all of the remaining ingredients, except the buttermilk vinegar mix, and beat for 1 minute until well combined.
6. Finally add the buttermilk vinegar mix and beat again briefly until well mixed and smooth.
7. Put the cupcake mix into a large piping bag and pipe it into your cases distributing it evenly.
8. Bake for 20 – 25 minutes until a skewer pushed into the centre comes out clean.
9. Remove from oven, allow to cool in tin for 1 minute, then get them quickly onto a cooling rack to prevent the cases peeling. Allow to cool completely before decorating.

Make the cream cheese frosting

1. Place all the ingredients in a mixer with a whisk attachment.
2. Whisk until smooth and the mixture has thickened. It may take quite a few minutes but it will. It will go runny first but stick with it, whisking at high speed.
3. Once thickened it can be piped and is totally stable and will not melt.
4. If you aren’t eating the decorated cakes within a few hours then they are best kept in a fridge.