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Just a spoon full of sugar…

When we started The Classic Cupcake Co. I wanted to be bold, but not so bold that people were scared off! The Red Velvet cupcake was already a firm favourite with the Sydney treat-loving folk however, Purple Velvet was a new twist and bold step in an attempt to be different.

One thing was for certain, I didn’t want standard cream cheese icing but rather the soft, light and creamy deliciousness of pure Vanilla Buttercream.

For the Cupcakes

  • 250 g plain flour
  • 2 tbs 100% pure cocoa powder (sifted)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100 g soft unsalted butter (room temp)
  • 200 g caster sugar
  • 1 heaped tbs red paste food colouring or high grade liquid
  • 2 tsp vanilla extract
  • 2 large eggs
  • 175 ml buttermilk
  • 1 tsp cider vinegar

For the Buttercream Frosting

  • 500 grams pure icing sugar (sifted)
  • 250 soft unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp whole milk (at room temp)

Let’s Bake

1. Cream butter & sugar till light and creamy
2. Add eggs slowly, beat in between
3. Mix cocoa powder, colour and vanilla in small bowl
4. Add to the sugar/egg mix and beat for a few mins
5. Scrape down the bowl
6. Weigh flour and set aside
7. Weigh buttermilk and set aside
8. Alternate by adding flour and buttermilk to batter
9. Measure vinegar and set aside
10. Weigh salt, bi carb into one small bowl. Add add the vinegar all at once to this mix until all has disolved (approx. 10 secs)
11. Straight away add to batter, even if it is still bubbling. Mix for 1-2 mins
12. Fill cases 3/4 high
13. Bake for 17-18 mins at 160 degrees

Let’s Decorate

1. Cream butter & sugar till light and creamy
2. Add vanilla extract and milk and beat until light, fluffy and almost white
3. Decorate with sprinkled purple velvet cake crumbs

Love ANNA xxx

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