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)
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.