Red Velvet Cupcakes
Baking a Red Velvet Cupcake recipe is easier than it looks, and we love these vibrant little cakes topped with a luscious cream cheese frosting. The cake base is a chocolatey sponge made with bright red food colouring to give it that gorgeous rich red shade!
Our Carnation Red Velvet Cupcakes recipe is easy to bake and you can top the cakes with your favourite sprinkles, a few red cake crumbs and red edible glitter to add even more decorations.
For the cupcakes:
Plain flour
Egg
Vanilla extract
Buttery baking spread*
Baking powder
Cocoa powder
Red food colouring
For the icing:
Icing sugar
Butter, softened
Few drops vanilla extract
Full fat cream cheese
*recipe is based on 70% fat buttery baking spread.
You will also need...
12 hole cupcake tin and cupcake cases
Edible red glitter (optional)
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Place the cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until light and fluffy.
Step 3 of 4
Spoon into the cupcake cases and bake for approximately 15-18 minutes until springy. Cool slightly then transfer to a cooling rack to cool completely.
Step 4 of 4
Beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy. Spread or pipe onto the cakes and sprinkle with any loose crumbs to decorate!
Why not top your red velvet cupcake recipe with sliced strawberries for contrasting fruity twist?
Have you tried making this delicious recipe yet?
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Red Velvet Cupcakes
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Prep: 15 mins
COOK: 15 MINS
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Quite Easy
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SERVES: 12
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Ingredients
For the cupcakes:
Plain flour
125gEgg
1Vanilla extract
½ tspButtery baking spread*
85gBaking powder
1½ tspCocoa powder
2tbspRed food colouring
5-6tspFor the icing:
Icing sugar
200gButter, softened
55gFew drops vanilla extract
Full fat cream cheese
85g*recipe is based on 70% fat buttery baking spread.
You will also need...
12 hole cupcake tin and cupcake cases
Edible red glitter (optional)
-
Method
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Place the cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until light and fluffy.
Step 3 of 4
Spoon into the cupcake cases and bake for approximately 15-18 minutes until springy. Cool slightly then transfer to a cooling rack to cool completely.
Step 4 of 4
Beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy. Spread or pipe onto the cakes and sprinkle with any loose crumbs to decorate!
Why not top your red velvet cupcake recipe with sliced strawberries for contrasting fruity twist?