The Cutest Red Velvet Cupcakes // Recipe!

Hey lovelies, Spring is finally in the air (or at least it was until the snow this weekend!) and so a new season calls for new recipe posts on my blog which I'm so excited for. I bake a lot in my free time, and while all my healthy and vegan recipes that you can read here are all well and good, sometimes I've got to throw in something like this...

Complete with cream-cheese frosting, and raspberry pieces, these red-velvet cupcakes are such delicious treat for Spring, and who doesn't love a brightly coloured cupcake? My sister and I originally made these for Mother's Day but they went down so well I'm sure we'll be baking more batches throughout the Spring. Hope this inspires a bit of sweet baking for you today, and let me know in the comments what other recipes you'd like to see on my blog next. 

FOR THE CUPCAKES:

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Ingredients: (Makes 12 Cupcakes)

• 100g Unsalted Butter
• 150g Caster Sugar
• 2 Eggs
• 10g Cocoa Powder
• 150ml Butter Milk
• 150g Self Raising Flour
• 1/2 Tsp of Bicarbonate of Soda
• Red Food Colouring 
• 1 Tbsp Vinegar

FOR THE ICING:

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• 125g Unsalted Butter
• 300g Tub of Cream Cheese
• 75g Icing Sugar
• Freeze-Dried Raspberry Sprinkles (optional!)

METHOD:

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1. Preheat the Oven to 180°C and line a tin with 12 cupcake cases. In a large bowl, whisk the butter and sugar together until light and fluffy (much faster with an electric hand-whisk!)

2. Add the eggs and and beat again, then pour in the buttermilk- little at a time - and sift in the flour and cocoa powder until all is combined. After this it's time to add the red food colouring, which you should fold into the mixture until the batter forms a vibrant red colour. 

3. Set aside, and in a small cup add the bicarbonate of Soda and Vinegar, then fold this through the cake mixture in the main bowl. Divide the mixture evenly among the cupcake cases and put in the over for 20-25mins. As they're red, it will be harder to tell when the cakes are cooked so bake until a skewer inserted into them comes out clean. 

4. Meanwhile while the cakes are cooling, make the icing by beating the butter in a large bowl until smooth, then adding the cream cheese and sifted icing sugar, and mix until combined. You can choose to pipe the icing depending on the consistency, or smooth over the cupcakes, then for a finishing flourish sprinkle with the freeze dried raspberry pieces.

QOTD: WHAT'S YOUR FAVOURITE CUPCAKE FLAVOUR?

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