Red Velvet Cupcakes
Every cake can be turned into a smaller easier version to eat and these Red Velvet cupcakes are just that. They are eye-catching, yummy and bound to be a crowd-pleaser whatever the event. We think they fit the theme of Valentines Day to a T but we’ll let you be the judge of that.

Cupcake Ingredients:
- 120g unsalted butter
- 300g caster sugar
- 2 large eggs
- 250ml buttermilk
- 2tsps Sugarflair extra red paste
- 1tsp vanilla extract
- 1tsp bicarbonate of soda
- 1tbsp vinegar
- 250g plain flour
- 70g best quality cocoa powder
- 1tsp salt
Frosting Ingredients:
- 225g full fat cream cheese
- 110g unsalted butter
- 450g icing sugar
- 1tsp vanilla extract
Method:
- Preheat oven to 350°F / 180°C / Fan Oven 160°C / Gas Mark 4.
- Line a muffin tin with 12 cake cases.
- Beat the butter and sugar together until light and fluffy.
- Mix in the eggs, buttermilk, colouring paste and vanilla extract.
- Stir in the bicarbonate of soda and vinegar.
- Sift in the flour and cocoa powder.
- Add in the salt.
- Mix until combined.
- Spoon the mixture into the cases.
- Bake for 20-22 minutes.
- Remove from the oven and leave to cool.
For the cream cheese frosting:
- Mix together the butter and cream cheese.
- Add the icing sugar, vanilla extract and combine.
- Pipe or spread evenly on top of each cupcake.
- Decorate & serve (might we suggest these heart sprinkles?)
- Enjoy!
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