Red Velvet Valentine

February 14th – you either love it or hate it.

However this year everyone should love it and bake these lurrrrrrvely cupcakes.

I baked a red velvet cake last year and immediately thought ‘I must make this into cupcakes’.
So when Let’s Knit magazine offered me their Valentines blog recipe I couldn’t have been happier.* Romantic red velvet sponge topped with charming cream cheese frosting and sprinkled with love (literally).
After all, isn’t Valentines all about eating cake anyway?

*check out the blog post here

SONY DSC

SONY DSC

Ingredients (makes 12 large cupcakes)

75g Stork tub, at room temp
150g caster sugar
150g self-raising flour
1 tbsp cocoa powder
1 large egg, beaten into a jug
1/2 tsp vanilla extract
120ml buttermilk
1.4 tsp red food gel/paste (highly recommend sugarflair)
½ tsp + ¼ tsp tsp white wine vinegar
½ tsp + ¼ tsp bicarbonate of soda

For the cream cheese frosting:
70g unsalted butter, room temp
400g icing sugar
200g full-fat cream cheese, cold from the fridge
Love heart sprinkles (I found mine on Amazon)

Method

Preheat your oven to 180°C and line a muffin tray with romantic cupcake cases.

In a large bowl make your cake mix by first creaming together the butter and sugar until soft and fluffy. Slowly mix in the eggs and the vanilla extract.

Sift the flour and cocoa powder together in a separate bowl and stir. In a third bowl, mix together the buttermilk and red food colouring until completely red.

Pour a third of the dry ingredients into the creamed butter and sugar and mix until just combined. Now pour in a third of the red buttermilk and mix again. Repeat this process until all ingredients are well incorporated into the creamed mixture. Try not to overbeat the mixture at this stage. Add more food colouring at the stage for a stronger red, if necessary.

In a small bowl, mix together the vinegar and bicarbonate of soda until it fizzes and bubbles. Then quickly fold it into your cake batter. Divide the cake mix evenly between the cupcake cases and bake for 15 minutes, or until a skewer inserted into the centre comes out clean.

Once your cakes are completely cool, make your cream cheese frosting. In a large bowl beat the butter until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to over beat as this will make the cream cheese loosen and turn into a liquid*.

Now sift in half the icing sugar and beat together, add the remaining half and beat again until frosting is smooth. If the mixture appears lumpy, don’t panic! Just use an electric whisk on a medium speed to help combine the ingredients.

Using a piping bag fitted with an open star nozzle, pipe your frosting onto your cakes and finish with a sprinkle of edible love hearts.

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