Something for the weekend…I have wanted to make some red velvet cupcakes for too long to remember, so in a eureka moment I decided to roll up my sleeves and have a good old fashioned baking session this week. The deep rich red colouring of the fluffy sponge set against the pale cream frosting makes these little gems look so tempting and so it seemed only right to add some glamorous gold cupcake cases to complete the luxurious look! As with many of the Brit Decor bakes, I tend to opt for simple and speedy recipes and this one is no exception...
You will need:
60g unsalted butter
150g plain flower
150g caster sugar
1/2 teaspoon salt
1 egg
10g cocoa powder
20ml red food colouring
1/2 teaspoon vanilla extract
120ml milk
1/2 teaspoon bicarbonate of soda
11/4 teaspoons white wine vinegar
Cream cheese frosting (recipe below)
12 hole cupcake tray.
Preheat oven to 170oC or 325oC gas.
Place the milk and butter into a mixer and beat until light and fluffy before adding the egg. In a separate bowl mix the cocoa powder with the red food colouring and add the vanilla extract to create a thick red paste. Add this to the butter mixture and stir in. Gradually add the milk and flour before adding the salt, bicarbonate of soda and vinegar - beat these ingredients together well.
Put the mixture into cases and place in the oven for 20-25 mins (mine were perfectly cooked in 20).
Cream cheese frosting:
300g icing sugar
50g unsalted butter 125g cream cheese
Gently sift the icing sugar and add the butter before mixing together and adding the cream cheese - beat until light and fluffy. I chose to sprinkle some freeze-dried raspberry pieces over the frosting and couldn't resist adding some cute little flags.
Enjoy your weekend friends!
