Nigella Red Velvet Cupcakes Recipes

Steps:

• Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
• Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
• Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
• Ice with Royal Icing.
• Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

Steps:

• Preheat oven to 340 degrees farenheit. line 2 x12 bun muffin tins with paper cases.
• Combine first 4 ingredients in a bowl.
• In another bowl, cream the sugar and butter together until light and fluffy. Beat in all of food colouring and vanilla.
• Add 2 eggs to wet bowl, beat till combined. Then add dry ingredients slowly to wet mixture.
• Last beat in the buttermilk and vinegar until everything is well combined.
• Divide butter between 24 cases.
• Bake about 20 minutes.
• leave to cool on cooling rack.

Steps:

• Preheat oven to 350°F.
• In a small bowl, sift the cake flour and set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk.
• Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
• In a small bowl, stir together the cider vinegar and baking soda.
• Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Fill cupcake tin 2/3 full with batter.
• Bake in oven until a knife or toothpick comes out clean. (about 20 minutes).
• Cream together cheese and butter until creamy and smooth.
• Gradually stir in sugar. Amount varies, depending on how sweet you want it to be.
• Stir in one teaspoon of vanilla.

Steps:

• 1) Preheat oven to 350 degrees F & line cupcake pans with paper cups.
• 2) In a medium bowl, sift flour, sugar, baking soda, salt and cocoa powder.
• 3) In separate bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• 4) Add dry ingredients to the wet ingredients and mix until smooth.
• 5) Fill each cupcake cup 2/3 full with batter and bake for about 20 minutes, or until a pick comes clean.
• 6) Let the cupcakes cool completely and frost with your favourite vanilla or cream cheese frosting!