Happy Valentines Day! I hope you are all enjoying spending time with your loved ones and have received little signs of appreciation for your love.
In honour of St Valentine’s Day and all things red, and to show some appreciation to all my lovely followers here is a red velvet cupcake recipe. I haven’t posted a cupcake recipe for an age, despite them always being one of my most requested baked items. I guess it’s the fact that when you have a cupcake, you get the whole thing, with the decoration complete – a perfect little mini cake for one, making it the ideal bake for handing to a loved one.
These red velvet cupcakes adorned with velvety white buttercream and freeze-dried strawberry powder are perfect for Valentine’s Day to fit in with the all things red theme. My red velvet cakes are not so red as I didn’t want to use too much food colouring – just double the amount for extra red if you wish!
Red Velvet Cupcakes
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 20-24
375g self-raising flour
200g caster sugar
25g cocoa powder
1 tsp bicarbonate of soda
pinch of salt
200ml sunflower oil
300ml dairy-free milk
1/2 tsp vanilla extract
1 tsp lemon juice (or vinegar)
1 tsp red food colouring gel or paste (use 2 for greater red effect)
- Preheat the oven to 180 degrees Centigrade and fill the cupcake trays with liners
- In a bowl mix together the flour, sugar, cocoa, salt and bicarbonate of soda
- Mix together the milk, oil, vanilla, lemon and food colouring, pour into the dry ingredients and mix well
- Half fill the cupcake cases and bake for 15-17 minutes until a skewer comes out clean
- Cool on a wire rack, then decorate with the buttercream and a sprinkle of something red
Velvety White Buttercream
(dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)
enough to ice 24 cupcakes
12 tbsp vegetable fat (such as Trex)
3/4 cup dairy-free spread (such as Pure)
3 cups icing sugar, sifted
1/4 cup oat milk
- Whisk together the spread and vegetable fat. (the fat adds stability to the icing)
- Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
- Pipe or spread onto the cupcakes.
2 Responses
Hi Lucy,
This is an awesome I have tried it like thrice after reading and every time I have got results. The cupcakes turn out to be fluffy light and perfectly sweet.
I am curious and have a few questions.
1) What do you think would happen if one uses whole wheat flour instead
2) How brown sugar/ white granulated sugar affect the texture of the cupcakes
3) Is there a way to increase the moistness of the cupcakes
Hi, i think brown sugar and wholewheat flour would make the cakes a little more dense, so you may want to add a touch more liquid. let me know how they turn out x