Red velvet cupcakes are one of those sweet treats that I’ve always loved eating but never given too much though to making myself. But they also seem like just the right Valentine’s bake, with the red tint and the chocolate flavour, so I thought this was the perfect time to give them a go. This recipe, from Cake Days, is just delicious, really lovely and I very much recommend you giving them a go this Valentine’s week. Plus, who doesn’t love baking something for their loved ones, just to show them you care.
- 120g unsalted butter, softened
- 300g caster sugar
- 2 large eggs
- 20g cocoa powder
- A 38ml bottle of red food colouring
- 1 tsp vanilla essence
- 300g plain flour
- 1 tsp salt
- 240ml buttermilk
- 1 tbsp white wine vinegar
- 1 tsp bicarbonate of soda
Preheat the oven to 190 degrees C and 375 degrees F. Line two 12 hold muffin tins with muffin cases (this recipe makes around 16 cupcakes, so you’ll need the two tins).
Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition.
In a separate bowl, stir together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the batter and mix until thoroughly incorporated.
Sift together the flour and salt in another bowl then add to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and bicarbonate or soda together and add to the cake batter, again mixing thoroughly.
Spoon the batter into the paper cases until they are two thirds full and bake for 18-20 minutes, until the sponge bounces back when lightly pressed and a cocktail stick stuck into the cake comes out clean. Allow the cupcakes to cool slightly in the tray before transferring to a wire rack to cool completely.
- 50g unsalted butter
- 300g icing sugar
- 125g full fat cream cheese
Mixing on a low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is incorporated, then increase the speed to medium and beat the frosting until it is soft and fluffy.
Cover each cupcake with the cream cheese frosting, smoothing with a palette knife.
Top the cupcakes with a topping of your choosing – I decided on sugared hearts for Valentine’s Day.