Red velvet cupcakes

Red velvet cupcakes


• 125g sifted cake flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tbs cocoa powder
• 57 grams Connacht Gold Creamery butter, room temperature
• 150g granulated white sugar
• 1 large egg
• ½ tsp pure vanilla extract
• 120 ml Connacht Gold buttermilk
• 1 tbs liquid red food colouring
• ½ tsp white distilled vinegar
• ½ tsp baking soda

Cream Cheese Frosting:
• 227 grams cream cheese, room temperature
• ½ tsp pure vanilla extract
• 60g confectioners’ (icing or powdered) sugar, sifted
• 160ml cold Connacht Gold cream

Preheat oven to 175C. Line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In another bowl beat the butter until soft- add the sugar and beat until light and fluffy. Add the egg and beat until incorporated. Add the vanilla extract. In a measuring cup whisk the buttermilk and food colouring.

With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow mixture to fizz and quickly fold into the cake batter. Divide the batter among the muffin cups and smooth the tops. Bake for 18 – 23 minutes. Let cupcakes cool completely before frosting.

For the frosting, beat the cream cheese until smooth. Add the vanilla and sugar. Whip the cream and add to the mixture. Whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

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