These Red Velvet Cupcakes are perfect for Valentines Day… or any other day!
Ingredients (to make 12 Valentines Red Velvet Cupcakes)
- 240g plain flour
- 20g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 200g caster sugar
- 150ml buttermilk
- 125ml vegetable oil
- 2 eggs
- 2 tsp red food colouring
- 1 tsp white vinegar
Ingredients (to make White Chocolate Cream Cheese Frosting)
- 500g cream cheese, at room temperature
- 100g unsalted butter, at room temperature
- 250g white chocolate, roughly chopped
- 100g icing sugar
Preheat oven to 180°C (fan-assisted 160°C). Line a 12-hole muffing pan with paper cases. Sift the flour, cocoa, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar. Set aside.
Whisk the buttermilk, oil, eggs, food colouring and vinegar in a mixing bowl until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
Divide the mixture among the prepared pans. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Allow the cupcakes to cool.
To make the cream cheese frosting
Place the white chocolate in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). Place the bowl on top, making sure it doesn’t touch the water (or it will overheat). Stir with a metal spoon until the chocolate is just melted. Remove from heat and set aside to cool (but not set).
Use an electric beater to beat the cream cheese and butter until smooth. Add the cooled melted chocolate and beat until combined. Add the icing sugar a spoonful at a time until well combined.
Pipe the frosting over the cupcakes and enjoy! For a romantic twist this Valentine’s Day, pipe melted dark chocolate heart shapes, allow to cool and add to the top of each cupcake.