Name: Red velvet cupcakes
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 3/4 cup caster sugar; 3/4 cup vegetable oil; 1 egg, lightly beaten; 1 teaspoon vanilla extract; 1 1/4 teaspoon white vinegar; 1 1/4 cup self-raising flour; 1/2 teaspoon bicarbonate of soda; 1/2 cup buttermilk; 2 teaspoon red food colouring; sprinkles (optional); Frosting; 125 gram cream cheese, softened; 50 gram butter, softened; 4 cup icing sugar, sifted, plus extra to dust; 1/4 cup cocoa powder, sifted; Chocolate hearts; 200 gram white chocolate; 100 gram milk chocolate

Red velvet cupcakes

These sweet fluffy vanilla spiced cupcakes are perfect for a romantic Valentine's day present. Topped with a thick, chocolate frosting and a homemade double chocolate heart, they are utterly decadent and make a wonderfully indulgent treat.

Makes 12 Item

Prep

40M

Cook

25M

Total

1H 5M

Ingredients

3/4 cup caster sugar

3/4 cup vegetable oil

1 egg, lightly beaten

1 teaspoon vanilla extract

1 1/4 teaspoon white vinegar

1 1/4 cup self-raising flour

1/2 teaspoon bicarbonate of soda

1/2 cup buttermilk

2 teaspoon red food colouring

sprinkles (optional)

Frosting

125 gram cream cheese, softened

50 gram butter, softened

4 cup icing sugar, sifted, plus extra to dust

1/4 cup cocoa powder, sifted

Chocolate hearts

200 gram white chocolate

100 gram milk chocolate

Method

1.Preheat oven to moderately slow, 160°C (140°C fan-forced). Line a 12-hole muffin pan with paper patty cases.

2.In a medium bowl, using an electric mixer, beat sugar, oil, egg, vanilla and vinegar together. Sift flour and soda together. Add to sugar mixture, beating until just combined. With motor running, gradually add buttermilk, beating until smooth. Beat in colouring.

3.Pour mixture evenly into cases until two-thirds full. Bake 20-25 minutes, until cooked when tested with a skewer. Transfer to a wire rack to cool completely.

4.To make hearts: melts white chocolate and milk chocolate separately. Place baking paper on a cold surface. Pour white chocolate onto paper. Using a palette knife, spread into a thin layer. Drizzle milk chocolate over. Drag a wooden skewer through to create swirls. Smooth surface with knife; allow to set. Cut into shapes using a 2.5cm heart-shaped cutter.

5.Meanwhile, make frosting: in a large bowl, using an electric mixer, beat cream cheese and butter together 2-3 minutes, until pale and creamy. Sift icing sugar and cocoa together; beat into creamed mixture, until smooth.

6.Fit a piping bag with a plain or star-shaped nozzle; fill with frosting. Pipe a swirl onto cooled cakes. Top each cupcake with a chocolate heart. Dust with icing sugar.

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