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Thursday, 11 February 2016

Valentines Day: Red Velvet Cupcakes


Paul and I never do anything big for Valentines Day and this year's no different. We have no definite plan as of yet, but it will more than likely be us at home, cooking a meal together and after enjoying that, cuddling up with a film -and cupcake or two (or four).

Even though we don't have any big fancy plans I did want to make a little something, and it would seem I can never really pass up an excuse to make cupcakes. The perfect and obvious choice had to be red velvet. For a start they taste fantastic and the fact that they have a slight sour taste, means they aren't nearly as sickly when you eat more than you should -as we do often. Also, if you want to cover something in little heart sprinkles then they look adorable, and are lovely thing to give out to friends and family if you're feeling all sweet and romantic.

Ingredients: (for 24 cupcakes)
250g self raising flour
15g cocoa powder
250g caster sugar
1/2 teaspoon of salt
270g butter - soft/room temperature
4 large eggs
150ml buttermilk
1 teaspoon of red food colouring (paste works best)
1 teaspoon of vanilla
1.5 teaspoon of bicarbonate of soda
1.5 teaspoon cider vinegar

Ingredients: (for cream cheese frosting)
150g butter -room temperature
250g cream cheese - room temperature
850g icing sugar -sifted


Pre-heat your oven to 170°C and line two cupcake trays with cases. If you'd prefer to make a smaller batch, line 1 tray and half the ingredients.

With a stand or hand mixer, beat your butter for a minute until soft and then start to add in your sugar a little at a time until all creamed together.

Add in your eggs and vanilla -all at once is fine, and mix until combined. Then add in your flour, cocoa powder and salt and mix until smooth.

Add your red food colouring to your buttermilk and give it a mix. Add this to your batter and mix until you have a smooth bright red mixture.

In a small bowl, add your bicarbonate of soda to your cider vinegar and give it a little stir, it will start to foam and bubble up. Add this straight into your batter and mix it through evenly.

Spoon your mixture into your cases and put them straight in the oven. Bake for 20-25 minutes until risen and until they bounce back when lightly touched.

To make your frosting, cream together your butter and cream cheese then start to add in your icing sugar a little at a time until it's smooth and fully combined. It should be soft enough to spread or pipe, but able to hold it's shape too.

Once your cakes have cooled completely you can ice them. If you aren't using your icing straight away it's a good idea to cover it with cling film and keep it in the fridge. Cream cheese frosting can go a little crispy if left uncovered.

I used a piping bag but it looks just as lovely when spooned on. And seeing as they're for Valentines Day I thought I'd cover mine in little heart sprinkles...I mean, why not?

What are you're plans for Valentines Day, if any? Or do you try to avoid the madness?




  1. These cupcakes look so delicious! I love the hearts decorations :)


    1. Thanks Erica -we've eaten far more than we should have -oops! lol xx

  2. Ohhh I love red velvet! Totally one of my faves. I need to get baking!

    Jasmin Charlotte

    1. It's a good one isn't it. Couldn't pass on making them for valentines day :) xx

  3. Your photography is BEAUTIFUL. I've never made a successful red velvet that I really love but I'm going to try again asap after seeing these :-)

    Teri-May xx

    1. Thank you Teri that's lovely of you to say. You should give them a go again for Valentines Day :) xx

  4. Wow these look so good! I just love heart shaped sprinkles, basically anything heart shaped!


    1. Thanks lovely. They are sweet, I couldn't pass up the chance to use them :) xx

  5. These look so cute and delicious. What a beautiful blog! Thank you for sharing at #thursdayfavoritethings. Pinned and tweeted!


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