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 (12 pieces)
- Butter - 50g
- Caster sugar - 240g
- Eggs - 4
- Semi-skimmed milk - 250ml
- Red food colourings - 2 tbsp
- Wheat flour - 300g
- Cocoa powder - 4 tbsp
- Vanilla sugar - 1½ tbsp
- Salt - 1 tsp
- Apple Cider vinegar - 2 tsp
- Baking soda - 1½ tsp
Topping
- Cream cheese - 150g
- Salted butter (room temperature) - 25g
- Vanilla sugar - ½ tsp
- Icing sugar - 160g
Garnish
- Strawberry sprinkles - 1 handful
- Raspberries
Instructions
- 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.
- 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.
- Spoon the mixture into the muffin cases. Bake in the middle of the oven for about 20 minutes. Let cool.
- 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.
- Spoon a little of the cream on the top of each cooled cupcake. Finally garnish with strawberry sprinkles or raspberries.
Enjoy!