Christmas red velvet cupcakes
For the cupcakes:
270g self-raising flour
2 tbsp cocoa powder
1 tsp bread soda
330g caster sugar
2 eggs
340ml vegetable oil
250ml buttermilk
1 tsp vanilla essence
2 tbsp red food coluring
½ tsp white wine vinegar
For the cream cheese icing:
75g butter, softened
450g icing sugar, sieved
180g cream cheese, cold
1 tsp vanilla essence
Preheat the oven to 180°C/ 350°F/ Gas 4.
Take out 2 muffin tins and line with muffin paper cases.
Sieve the cocoa, flour and bread soda together into a large mixing bowl and stir in the sugar.
Whisk the eggs in a large jug. Add the buttermilk, oil and vanilla and mix well.
Add the red food colouring and the vinegar.
Carefully fold into the dry ingredients.
Spoon the mixture into each bun case and bake for 15–20 minutes.
Remove from the oven and allow to cool for a few minutes in the tin, before cooling fully on a wire rack.
To make the icing, cream the butter with half the icing sugar in a bowl until they are really well mixed.
Add the cream cheese, remaining sugar and vanilla. Mix as little as possible as the cream cheese melts the more you mix it and the icing will become runny.
Put the icing in an icing bag and pipe each cupcake. Alternatively, if you don't like cream cheese icing, you can use butter icing instead and this will give you a more defined 'pipe' effect.
Decorate with red sprinkles or grated chocolate.
Serves
24
Main ingredients
Flour
Recipe Type
Cakes & Baking, Cake Stall, Cupcakes
Special Info
Gluten free, Nut free
Level of Difficulty
Easy
Works well as a gluten free cupcake - replace the flour with gluten free flour and add a teaspoon of gluten free baking powder.
