Red velvet Easter cupcakes
by
Anne's Easter cupcake recipe is the perfect springtime bake. A delicious red velvet sponge is topped with cream cheese frosting and, of course, a crowning glory mini egg to keep things special. For other bakes, check out our Easter baking recipe collection.
Ingredients
Cupcakes
- 130g of plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp of cocoa powder
- 10g of vanilla sugar
- 90g of caster sugar
- 120ml of sunflower oil
- 1 egg
- 120g of buttermilk
- 1 tsp vanilla extract
- 1/2 tsp white wine vinegar
- 60ml of coffee , hot
- 3 1/2 tsp red food colouring, bake-safe
Frosting
- 15g of butter
- 30g of cream cheese
- 120g of icing sugar
- mini chocolate eggs, for decorating
Method
1
Preheat the oven to 180°C/gas mark 4
2
In a bowl, mix the flour, bicarbonate of soda, baking powder, salt and cocoa powder
3
In another bowl, mix the sugar with the oil. Add the egg, buttermilk, vanilla extract, white wine vinegar and coffee and whisk until smooth
4
Add the flour mix in batches and whisk until smooth. Add the food colouring and mix. Add more if you want it a brighter red
5
Pour the batter into 10 lined cupcake cases and bake for 18 minutes. Transfer onto a wire rack to cool
6
Meanwhile, prepare the frosting. Cut the butter into little cubes, and then using an electric whisk, cream the butter and cream cheese together. Add the icing sugar in 3 parts, but hand beat the mixture at first (otherwise you end up covered in icing sugar dust). Once that is all in and mixed, carry on using the electric whist until any lumps have gone from the icing. Put in the fridge to set for 30 minutes
7
Fill the icing into a piping bag and pipe onto the cupcakes. Top with mini chocolate eggs
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Red velvet Easter cupcakes
