Red velvet chocolate cupcakes are always popular. Get creative with how you decorate them – it’s a stage the kids will love to get involved in too!
Ingredients
200g plain flour
2 tbsp cocoa powder
175g golden caster sugar
100g soft butter or baking margarine
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp white wine vinegar
1 tsp vanilla extract
1 large egg
2 tsp red food colouring paste (or 2 tsp liquid red food colouring)
125ml milk
200g cream cheese
150g soft butter (room temperature)
150g icing Sugar
0.5 tsp vanilla
24 mini heart shaped cookies
12 small bunches of red currants
2 tbsp cocoa powder
175g golden caster sugar
100g soft butter or baking margarine
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp white wine vinegar
1 tsp vanilla extract
1 large egg
2 tsp red food colouring paste (or 2 tsp liquid red food colouring)
125ml milk
200g cream cheese
150g soft butter (room temperature)
150g icing Sugar
0.5 tsp vanilla
24 mini heart shaped cookies
12 small bunches of red currants
Method
- Pre-heat the oven to 180 C / 160 C Fan / Gas 6.
- Line a muffin tin with 12 muffin cases.
- Put all of the cake ingredients into a bowl. Whisk until smooth. You can us a free standing electric mixer for this if you like.
- Spoon into the cases. Bake for 20 to 25 minutes until well risen and springing back. Leave to cool.
- To make the icing whisk the butter and cream cheese together until smooth (this is much easier to do if the cream cheese and butter are the same temperature) . Beat in the icing sugar and vanilla until smooth. Spread or pipe over the cakes. If the icing is too soft leave it to firm up in the fridge.
- I used mini heart shaped cookies and redcurrants or however you wish.
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