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.

A red velvet cupcake with white cream cheese frosting and crumbs sprinkled on top of the frosting as well as red sugar heart sprinkles.

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:

  1. Preheat oven to 350°F / 180°C / Fan Oven 160°C / Gas Mark 4.
  2. Line a muffin tin with 12 cake cases.
  3. Beat the butter and sugar together until light and fluffy.
  4. Mix in the eggs, buttermilk, colouring paste and vanilla extract.
  5. Stir in the bicarbonate of soda and vinegar.
  6. Sift in the flour and cocoa powder.
  7. Add in the salt.
  8. Mix until combined.
  9. Spoon the mixture into the cases.
  10. Bake for 20-22 minutes.
  11. Remove from the oven and leave to cool.

For the cream cheese frosting:

  1. Mix together the butter and cream cheese.
  2. Add the icing sugar, vanilla extract and combine.
  3. Pipe or spread evenly on top of each cupcake.
  4. Decorate & serve (might we suggest these heart sprinkles?)
  5. Enjoy!
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