Red Velvet Cupcakes

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)

  1. Preheat the oven to 180 degrees Centigrade and fill the cupcake trays with liners
  2. In a bowl mix together the flour, sugar, cocoa, salt and bicarbonate of soda
  3. Mix together the milk, oil, vanilla, lemon and food colouring, pour into the dry ingredients and mix well
  4. Half fill the cupcake cases and bake for 15-17 minutes until a skewer comes out clean
  5. 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

  1. Whisk together the spread and vegetable fat. (the fat adds stability to the icing)
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.

 

 

Red Velvet Cupcakes

It’s Big S’s ‘Saint Day’ today, providing the perfect excuse to bake some cupcakes! Most Brits don’t celebrate Saint/name days, but since we have a French half of the family and the girls are most keen on another celebration, we’ve taken to making these days a mini-birthday…… after all, any excuse for another celebration is good, isn’t it?!

I’ve never made or even come across a Red Velvet Cake but have read enough about them to warrant an attempt. They turned out well but I’m not sure the amount (or even the addition of any) red food colouring is really necessary. I’m sure the same recipe with no artificial colouring would be just as good! This recipe is inspired by my most used and fabulous cookbook, Vegan Cupcakes Take Over The World, but has had a number of significant changes.

Red Velvet Cupcakes (dairy-free, egg-free, nut-free, sesame-free, could be soya-free, vegetarian, vegan)

makes 12 cupcakes

  • 1 cup soya milk (or use Oatly if avoiding soya)
  • 1 tsp lemon juice
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 heaped cup of plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/3 cup sunflower oil
  • 2 1/2 tbsps red food colouring (optional)
  • 1 tsp vanilla extract
White ‘Buttercream’
  • 1/4 cup vegetable fat (I used Trex)
  • 3/4 cup dairy-free spread (Pure)
  • 3 1/2 cups icing sugar
  • 1/4 cup soya/oat milk

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line a cupcake tray with liners

– In a bowl combine the soya/oat milk and lemon juice, set aside to curdle

– In another bowl, sift in the flour, cocoa, bicarb, baking powder and salt. Stir in the sugar.

– To the curdled soya/oat milk add the oil, food colouring and vanilla. Whisk.

– Pour the wet ingredients into the dry to make a very wet batter.

– 2/3rds fill the cupcake cases

– Bake for 20 minutes, until risen and knife comes out clean.

– Cool a little in the trays until transferring to a wire rack.

– Meanwhile, make the ‘buttercream’.

– Whisk together the vegetable fat and dairy-free spread.

– Whisk in the icing sugar and oat/soya milk to make a smooth, fluffy icing.

– Ice with buttercream and decorate as desired.