Valentine's baking recipe for 12 people, takes only 15 mins; recipe has plain flour, cocoa powder, bicarbonate of soda, butter, caster sugar, egg, vanilla paste, buttermilk, vegetable oil, white wine vinegar, food colouring, butter, icing sugar and cream cheese.
Red velvet cupcakes
Course: Valentines baking
Servings
12
servings
Prep time
25 mins
Ingredients
- Vegetable Oil: 50ml vegetable oil
- Egg: 1 large egg, beaten
- Butter: 50g butter, softened
- White Wine Vinegar: 1 tsp white wine vinegar
- Caster Sugar: 150g caster sugar
- Plain Flour: 150g plain flour
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Buttermilk: 100ml buttermilk or kefir
- Cream Cheese: 100g full fat cream cheese, stirred to loosen
- Cocoa Powder: 1 tbsp cocoa powder
- Icing Sugar: 225g icing sugar
- Food Colouring: 1 tbsp red gel food colouring
- Vanilla Paste: 1 tsp vanilla paste
Directions
- Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a mediumbowland mix to combine.
- Using astand mixeror an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
- Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
- While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
- Once the cakes are cool, use apiping bagfitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.