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Red Velvet Valentines Cupcakes on a plate
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Red Velvet Valentine Cupcakes

Red Velvet Valentine Cupcakes, with a cream cheese frosting - rich, red, and decadent.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Teatime
Cuisine: American
Servings: 10 cupcakes
Author: Susie@Everyday Cooks

Ingredients

For the Cupcakes:

  • 125 g plain/all-purpose flour
  • 15 g cocoa powder
  • 1 teaspoon baking powder (5ml)
  • ¼ teaspoon bicarbonate of soda (1.25ml)
  • 50 g butter softened
  • 100 g caster sugar
  • 1 level tablespoon Christmas Red paste food colouring (15ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 large egg
  • 90 ml buttermilk
  • ½ teaspoon cider vinegar or white wine vinegar (2.5ml)

For the Cream Cheese Frosting:

  • 250 g icing sugar
  • 75 g cream cheese
  • 50 g butter, softened
  • ½ teaspoon cider vinegar (or lemon juice) (2.5ml)
  • Sugar hearts for decoration

Equipment

12-hole cupcake/muffin tin
Cupcake/muffin cases
Ideally, hand or stand mixer
Piping bag
Large star icing nozzle

Instructions

Preparation:

  • Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
  • Line the muffin tins with paper cases.

For the Cupcakes:

  • Combine the dry ingredients in a bowl
    (Flour, sieved cocoa, baking powder, bicarbonate of soda)
  • Using a stand mixer, beat the butter and sugar until you have a soft, pale mixture
    You could also use a hand mixer
  • Beat in the food colouring and the vanilla extract. The resulting mixture is a vivid red colour
  • Beat 1 tablespoonful of the dried ingredients into the mixture, then the egg, followed by the rest of the dried ingredients - just enough to combine
  • Scrape down the bowl with a spatula between additions
  • Beat in the buttermilk and the vinegar and divide the batter between the 10 cases
  • Bake for about 20 minutes until the top springs bake when lightly pressed. The resulting cakes won't be quite as bright, but still a good, red colour
  • Leave the cakes to cool on a wire rack until completely cold.

For the Frosting:

  • Put the cream cheese and butter into a bowl and beat together until soft
  • Add the cider vinegar or lemon juice and beat again
  • Sieve a third of the icing sugar into the bowl and beat
    Start slowly to avoid icing sugar everywhere
  • Add the remaining icing sugar in two batches, scraping down between additions
  • Ice each cupcake, using a teaspoon or pipe using a large nozzle
    If you pipe you may need more icing!
  • Decorate with heart sprinkles
  • Serve to your loved one.

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