These red velvet cupcakes are so moreish and perfect for Valentine’s Day – if they last long enough! Red velvet seems to be all the rage at the moment so give them a go.
This week I’ve been full of cold and not felt like doing a lot. Now I’m working for myself I can finally have a day off if I’m feeling under the weather as before I would still go to work! I didn’t have many sick days off in 15 years of doing hairdressing as I didn’t want to let my clients down!
As Valentine’s Day is fast approaching I’ve come up with a few nice recipes for you to do and enjoy with loved ones this year.
When we went to New York we both had a massive piece of red velvet cake and it was utterly delicious. I not only made these for friends and family but I secretly wanted them for myself too!😋 One of the key things to this recipe is you must use a good quality food colouring and make sure your mixture is a lovely red colour. I use the Wilton ones – they are great for things like this as well doing a rainbow cake.
If your a real foodie like me and enjoy being in the kitchen then you’ll love doing these cakes for Valentine’s Day and the great thing is if you have any left the whole family can enjoy them too!
I’d love to hear your feedback on them and how you think they taste – let me know in the comments!
|12 people||10 minutes|
Make these yummy, light and lovable red velvet cupcakes for that special someone this Valentine's Day!
- 165 g plain flour
- 2 tsp cocoa powder sifted
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 70 g margarine/unsalted butter
- 135 g caster sugar
- 1 tsp vanilla extract
- 1 eggs
- 120 ml buttermilk
- 1 tsp cider vinegar (optional)
- 1 tsp red food colouring
- dark chocolate grated for decoration
- 325 g icing sugar sifted
- 150 g margarine/unsalted butter
- 2 tbsp cream cheese
- 1 tsp vanilla extract
- Pre heat the oven to 170°C / gas mark 3 / 325°F and line a 12 hole muffin tin.
- In a bowl mix together the flour, cocoa powder, baking powder and the bicarbonate of soda and set aside.
- In another bowl cream the butter and sugar together with a whisk until you have a light fluffy mixture. Beat in the food colouring and vanilla extract until all your mixture is red.
- Add half of the dried mixture to the red mixture and beat in well. Now add the egg, still beating and then the remaining dry mixture.
- Finally beat in the buttermilk and cider vinegar .
- Divide the mixture into the prepared cases and bake for 20 minutes.
- Once the cake are done put them on a wire rack and leave them to cool. While that's happening make your cream cheese frosting.
- Beat together the butter and sugar until you have a paste. Then add the cream cheese and vanilla extract then beat together until it's all combined. Place into a piping bag with the nozzle of your choice and pipe away.
- Grate some dark chocolate on the top for decoration.
- Serve and enjoy!