These red velvet cupcakes are really easy to make, and are based on a very simple sponge recipe. They have a thin layer of cream cheese frosting, as I’m a big believer that the cake is the best bit, and that the icing really should be the icing on the cake! I made mine with Stork margarine, and it made for a lovely light sponge. They were wonderfully moreish. I think it may be impossible to eat just one of these cakes.
♥ Butter (softened) / margarine (4 oz) ♥ Caster sugar (4oz) ♥ Self raising flour (3oz) ♥ Cocoa powder (1 oz) ♥ Baking powder (2 tsp) ♥ Salt (pinch) ♥ Eggs (x2) ♥ Red food colouring (1 tbsp approx) ♥
For the frosting: ♥ Full fat cream cheese (1 rounded desert spoon) ♥ Icing sugar (4 oz approx) ♥
Before you start, preheat the oven to 180°C / 160°C Fan / Gas Mark 4, and line a cupcake tray with twelve cupcake cake cases.
Sieve the flour, sugar, salt, baking powder and the cocoa powder into a large bowl. Then add the eggs, butter and vanilla extract. Beat the cake batter rapidly with a wooden spoon for a few minutes, to blend the ingredients and introduce air into the mixture. Then beat the mixture with a whisk for another couple of minutes to introduce more air. Add the red food colouring a few drops at a time until the batter looks bright red.
Bake for 15-20 minutes, until the mixture springs back when you press it with your finger, and a knife comes out clean. Leave to cool.
To make the cream cheese frosting, put the cream cheese into a bowl. Add the icing sugar a bit at a time and mix thoroughly, until it is fairly thick. If it becomes too thick, just add a little more cream cheese. Ice each cake with a small amount of frosting, and decorate with your favourite decorations.*
* The cake in the picture is decorated with freeze dried strawberry pieces. They were left over from my housemates’ epic baking session a few weeks ago.