The distinctive colour of these extremely light and fluffy red velvet cupcakes topped with cream cheese icing makes for a deliciously eye catching treat.
Red Velvet Cupcakes
For the cupcakes:
1 tbsp white wine vinegar
110g butter, softened
200g caster sugar
135g plain flour
45g self raising flour
½ tsp bicarbonate of soda
10g cocoa powder
Red gel paste colouring
For the frosting:
300g icing sugar, sifted
100g full fat cream cheese
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line the recesses of a 12 hole cupcake pan with paper liners.
2 Measure the milk into a jug, add the vinegar, stir and set to one side. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each. Sift in the plain flour, self raising, bicarbonate of soda and cocoa powder and mix together until evenly combined. Add the milk/vinegar mixture and stir through.
3 Colour the cake mixture a vibrant red using gel paste colouring.
4 Divide between the cupcake cases and bake in the oven for 20-25 mins until well risen and springy to the touch. Allow to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
5 To prepare the frosting, beat together the butter and icing sugar until light, fluffy and evenly combined. Dice the cream cheese into small pieces and beat into the mixture until even.
6 Take the liquorice and cut each piece in half at a 45 degree angle and set to one side.
7 Fill a piping bag fitted with a large cupcake star nozzle with frosting and use to pipe large swirls to the top of each cupcake. Serve.
* Red gel paste colouring is best for red velvet cupcakes as it is heat stable and won’t discolour as the cupcakes bake. It is now available in many supermarkets in the baking aisle.
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