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Tasty Tuesday: Red Velvet Valentine Cupcakes

Yes, you read it right…today is the return of Tasty Tuesday and it’s a Valentines special at that!! I may have mentioned my love for Cupcake Jemma before but I’ve finally got my hands on the cupcake book she’s done with Jamie Oliver and it’s fab! After some contemplation I decided to go with her red velvet cake recipe and not only make them into cupcakes, but use a tin mum and dad got me that makes heart-shaped miniature cakes!

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The only thing I would change is the amount of red food gel I used to make it a more vibrant red but other than that – they are yummy!

You will need:

For the cake (makes 24):

  • 235g self-raising flour
  • 1 tablespoon cocoa powder
  • 250g caster sugar
  • 3/4 teaspoon bicarbonate of soda
  • 270g unsalted butter, softened
  • 4 large eggs
  • 3 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon red food colour gel
  • 1 1/2 teaspoons cider vinegar

For the butter cream icing:

  • 250g butter
  • 500g icing sugar
  • 1/2 teaspoon vanilla extract

If you prefer cream cheese icing:

  • 150g unsalted butter, softened
  • 240g cream cheese
  • 840g icing sugar

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Method:

  1. Pre heat your oven to 170fan/375F/gas 5.
  2. Line cupcake tin or any other tin you’d like – TIP OF THE DAY, if you’re using a tin like the heart one above that doesn’t use liners, use a cake release spray. It works so much better than using the normal greasing method and the cakes fall out when baked – it’s one of my must have items.
  3. Sift the dry ingredients (apart from the bicarb) and 3/4 teaspoon of fine sea salt into a mixing bowl.
  4. Add the butter and eggs and beat for 60 seconds.
  5. In a separate bowl mix the buttermilk, vanilla extract and red food colouring and then add to the cake mix and beat for another minute.
  6. Scrape down the sides of the bowl and give it one more mix.
  7. In a cup, mix the bicarb with the vinegar – as soon as you do this it will start to fizz. Work quickly and add the fizzing mixture into the cake batter and combine.
  8. Fill you cases and bake in the oven for 20 minutes.
  9. Leave to cool and transfer to a wire rack.

 

For both icing options, sift the icing sugar and combine all ingredients, keep mixing until you get your desired colour. The longer you mix, the whiter your icing will become.

 

Finish off with sprinkles or any decoration of your choice and enjoy!

Happy Valentines you lovely lot!

#hairlesshannah

 

 

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5 thoughts on “Tasty Tuesday: Red Velvet Valentine Cupcakes

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