How’s it going?
I’ve spent most of my weekend trying to convince myself to start preparing and packing for our holiday later this week. Of course, I have, as expected, failed miserably. I’m 101% sure I’ll hate myself when I have to spend a weeknight after a long day of work doing it.
I’m so freaking excited for some sunshine (I hope!) and adventures and oh, so ready for it not to be so bloody cold. The last few weeks have been freezing in London, I’ve been coughing and wheezing and generally just feeling rather sorry for myself.
But, enough about me. Let’s talk about the real reason we’re here.
Today’s recipe is inspired by Valentine’s day.
Admittedly, I’m not actually a fan of Valentine’s day. I think it’s just another commercialised event to sell us stuff. However:
a) I’ll take any excuse for delicious food.
b) I am a very big fan of the following day – oh yes! 15th February is marked in my calendar as half price chocolate day. Every year I take a trip to the shops to stock up… Because a piece of heart-shaped chocolate isn’t just for Valentine’s day. ❤
^ I mean, would you just look at how cute these things are!
Classic red velvet cupcakes – bright red, moist and fluffy chocolate flavoured cupcakes topped with a delicious cream cheese frosting.
They’re the perfect little treat for someone special (read: yourself).
Make these soon guys. You can thank me later.
- 225g plain flour
- 25g cornflour
- 15g cocoa powder
- 2 eggs
- 120g salted butter
- 275g granulated sugar
- Red food dye
- 250ml buttermilk
- 1 teaspoon baking soda
- 1 teaspoon distilled vinegar
Cream cheese frosting
- 250g full fat cream cheese
- 250g mascarpone cheese
- 400ml double cream
- 120g icing sugar
- Preheat oven to gas mark 4 and line a cupcake tin with 15 cases.
- In a medium bowl, sieve the flour, cornflour and cocoa powder.
- Add the buttermilk to a measuring jug and add a teaspoon of red food colouring and stir to combine.
- In a large bowl, cream together the butter and sugar with a whisk, before adding the eggs, one at a time, whisking well between each addition. Add the vanilla and whisk well to combine again.
- Add a third of the flour mix to the butter and sugar. Whisk well to combine. Then add half of the buttermilk mixture. Whisk well to combine. Repeat until you’ve finished making the cake batter.
- In a small bowl, add the baking soda and vinegar. The mixture will bubble. Quickly stir and scrape it into the cake batter. Mix well to combine before quickly splitting the batter into the cupcake liners.
- Bake for between 25mins, or until a cake tester comes out clean.
- Once done, allow the cakes to cool completely on a wire rack.
- Meanwhile, for the frosting, add the cream cheese, mascarpone and icing sugar to a large bowl. Whisk to combine. Pour in the double cream before whisking until thick.
- Optional: reserve one cupcake aside for crumbling.
- To decorate, use a piping bag and tip, swirl on the cream cheese frosting before sprinkling over the cupcake crumbs.