Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Yield: 12
Ingredients: 50 g butter; 240 g caster sugar; 4 eggs; 250 ml semi-skimmed milk; 2 tbsp Red food colourings; 300 g wheat flour; 4 tbsp cocoa powder; 1½ tbsp vanilla sugar; 1 tsp salt; 2 tsp Apple Cider vinegar; 1½ tsp baking soda; 150 g cream cheese; 25 g Salted butter (room temperature); ½ tsp vanilla sugar; 160 g icing sugar; 1 handful Strawberry sprinkles; raspberries

Red velvet cupcakes are moist and a beautiful dark red colour, with a rich chocolate flavour, topped with delicious fresh raspberries. These fabulous cupcakes are a feast for the eyes and delicious for any occasion!

Ingredients

50 g Butter
240 g Caster sugar
4 Eggs
250 ml Semi-skimmed milk
2 tbsp Red food colourings
300 g Wheat flour
4 tbsp Cocoa powder
1½ tbsp Vanilla sugar
1 tsp Salt
2 tsp Apple Cider vinegar
1½ tsp Baking soda

Topping

150 g Cream cheese
25 g Salted butter (room temperature)
½ tsp Vanilla sugar
160 g Icing sugar

Garnish

1 handful Strawberry sprinkles
Raspberries

Instructions

Step 1

Heat the oven to 175 °. Put 12 large muffin cases on a baking tray. Beat the butter and sugar together until creamy. Add the eggs one at a time beating gently. Stir in the milk and food colouring.

Step 2

Mix flour, cocoa powder, vanilla sugar and a teaspoon of salt together and then stir into the sugar and butter mixture. Stir in the vinegar and baking soda - it will begin to bubble. Stir until all ingredients are well mixed.

Step 3

Spoon the mixture into the muffin cases. Bake in the middle of the oven for about 20 minutes. Let cool.

Step 4

Beat the cream cheese, butter and vanilla sugar into a soft mixture. Then add in the icing sugar a little at a time and continue whisking to a smooth and glossy cream.