Red Velvet Cupcakes

  • For the cupcakes
  • 185g self raising flour
  • 15g cocoa powder
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 2-4 tsp red food colour
  • For the frosting
  • 175g softened unsalted butter
  • 125g full fat cream cheese
  • 175g sieved icing sugar
  • 1 tsp of lemon juice
  • Red food colour
View metric measurements

1. Cream the butter and the sugar together until light and fluffy.

Beat the eggs in a separate bowl and add to the butter and sugar in 5-6 stages.

Sieve in the flour and cocoa adding the food colouring.

Divide the mixture between 12 muffin tins and bake for 15 minutes at 200°C.

Note: the final result of the cupcakes will depend greatly on the quality of the food colouring. Buy the best quality food colouring you can get (preferablly a gel colour).

For the frosting:

1. Cream the butter in a stand mixer or hand mixer and beat until soft.

2. Add the cream cheese in 2 or three stages followed by the icing sugar again in 2 or 3 stages.

3. Add the lemon juice and beat for a few minutes.

4. Leave to stand in a cool place for at least an hour.

5. Take half of the frosting and add 1/2 tsp red food colour.

6. In a piping bag fitted with a star tube, place the red frosting down one side of the piping bag and half the remaining frosting down the other half of the bag. Pipe swirls on each cupcake.

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