Red Velvet Cupcakes with Cream Cheese Frosting
These scarlet coloured cakes with just a hint of chocolate are perfect to bake as gift for that special someone! Topped with sweet cream cheese, the non-stick coating of the heart muffin tray means these individual cakes will release with ease.
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INGREDIENTS
- Unsalted butter for greasing, melted
- 60ml oil
- 1 egg
- 110g caster sugar
- 200g natural yoghurt
- 2 tsp vanilla extract
- 2 tbsp red food colouring
- ½ tsp vinegar
- 100g flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of sodaFOR THE FROSTING
- 150g unsalted butter, at room temperature
- 150g icing sugar
- 300g full fat cream cheese
- 1 tsp vanilla extract
METHOD
Preheat the oven to 180°C /Fan 160°C/ Gas Mark 4
Dip a pastry brush into the butter and use it to lightly coat each muffin cup.
Mix together the oil, eggs and caster sugar in a bowl.
Add the yoghurt, vanilla, food colouring and vinegar and continue to mix.
In a separate bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda.
Add the dry ingredients to the wet ingredients in 3 additions and mix well.
Pour the batter into the muffin cups filling them ¾ full.
Bake the cupcakes for 20-25 minutes or until a fork comes out clean. Remove from oven and allow to cool.
To make the frosting; beat the butter on its own for a few minutes to loosen it.
Add in the icing sugar, and beat again, to make it really smooth. Pour off any excess liquid from the cream cheese and add to the sugar and butter. Add the vanilla and then beat everything together until lovely and thick.
Spread or piper the muffins with the cream cheese frosting and serve.
