Baking Sundays | Red Velvet Cupcakes

Since a very young age, I’ve always had an obsession with baking so when I got a few spare hours last Sunday, I thought it was the perfect opportunity to do something I love.

After flicking through my cupcake book for quite a while, I finally fixated on baking these red velvet cupcakes topped with strawberries (cherries are out of season so I couldn’t buy any from my local Tesco.

Cupcakes
Red velvet cupcakes

Make 12 cupcakes
Prep time- 20 mins plus cooling
Cooking time 20-25 mins

Ingredients for cakes:
150g self raising flour
2 tablespoons cocoa powder
1/2 teaspoon of bicarbonate soda
100ml buttermilk
1 teaspoon vinegar
50g lighted salted butter (softened)
100g caster sugar
1 egg
50g raw beetroot

Frosting:
200g full fat cream cheese
2 teaspoons vanilla extract
300g icing sugar
12 fresh cherries (I used strawberries)

Paper cases
Paper cases

Method:

Line a 12 section muffin tray with paper muffin cases. Combine the flour, cocoa powder and bicarbonate of soda in a bowl. Mix together the buttermilk and vinegar in a jug.

Beat together the butter and caster sugar in a separate bowl until pale and creamy, then beat in the egg and beetroot.

Sift half the flour mixture into the bowl and stir in gently with a large metal spoon. Stir in half the buttermilk mixture. Sift and stir in the remaining flour mixture, then the remaining liquid. Divide the muffin mixture between the paper cases.

Bake in a pre-heated oven, gas mark 4 180°C for 20-25 minute or until risen and just firm to the touch. Transfer to a wire rack to cool.

Beat the cream cheese with a wooden spoon in a bowl until softened. Beat in the vanilla extract and icing sugar until smooth. Swirl over the tops of the cakes and decorate.

Cupcake bases
Red velvet cupcakes
Cupcake tray
Red velvet cupcakes in muffin tray
Red velvet cupcakes
Red velvet cupcakes

My verdict:

I would give the recipe 3 out of 5. The cupcakes were fairly easy to make but some of the ingredients weren’t easy to find in the supermarket such as the buttermilk and raw beetroot. I followed the recipe to a tee but the cupcakes turned out more chocolatey instead of red velvet, which was a bit disappointing. I would give these another go to see if they turned out any different. The cupcakes were gone within a day of baking them!

Recipe taken from 200 cupcakes- all colour cookbook by Joanna Farrow.

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