If you ask me, Easter baking calls for fresh, springtime colours! While I tend to keep my Easter colour palette in soft pastel tones, I like to make these red velvet cupcakes to add a dash red to the mix.
I don’t add too much red colouring to my cupcakes, so if you prefer a brighter coloured cupcake, just add more red food colouring to the batter.
On that note, just a word of warning regarding the red food colouring: make sure the colouring is “bake stable”, as I've used some before that is not - and they turned out brown instead!
These red velvet cupcakes are made with a super moist cake-base – the trick is to use warm coffee in the batter, which keeps it nice and moist while baking. I’ve topped the cupcakes with a classic cream cheese frosting and decorated them with a mini chocolate egg – to make them the perfect Easter treat.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in