Red Velvet Cup Cakes

These are SO light and fluffy you’ll be amazed.  The list of ingredients is a little out of the ordinary but stick with it.  Also, it really is made super delicious by using the icing suggested.

It is also worth noting, to get a really lovely red colour, I find it best using a dark pink colour – once mixed with the cocoa, a nice red is achieved.  I’ve also given up on the little supermarket colourings and only buy the Wilton gel from Lakeland or Hobbycraft.

Makes 12.

Cake

  • 60g Butter
  • 150g Caster Sugar
  • 1 egg
  • 1 tablespoon cocoa
  • 150ml water
  • 1 teaspoon of Wilton’s gel colouring
  • 1 tsp vanilla extract
  • 120ml Buttermilk
  • 150g Plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white vinegar

 

Topping

  • 100g full fat cream cheese
  • 50g butter
  • 300g icing sugar

 

  1. Cream the sugar and butter until pale and fluffy
  2. Lightly whisk the egg then add to the sugar and butter mix a little at a time.
  3. In a separate bowl, mix the vanilla, water, colouring and cocoa to form a smooth paste.
  4. Stir the wet cocoa mix into the sugar and butter and mix well.
  5. Add half the butter milk, mix, then half the flour, mix, remaining butter milk, followed by the remaining flour.
  6. Add the bicarb, followed by the vinegar and beat in.
  7. Divide between 12 cases and bake for approx. 20 mins until sponge gently springs back when pushed.
  8. Allow to cool.
  9. Make sure the butter is nice and soft before starting – otherwise you’ll end up with small lumps in the cheese that are difficult to mix.
  10. Place the butter, cream cheese and icing sugar in a bowl and mix well.

If you want to achieve a swirly mixed colour, simply colour half the topping place both colours side by side in the icing bag – gently shake to the bottom – then ice!

Enjoy X

red V

 

 

 

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