Dessert

Vanilla 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.
Red velvet cupcakesWoman's Day
12
40M
25M
1H 5M

Ingredients

Red velvet cupcakes
Frosting
Chocolate hearts

Method

Red velvet cupcakes

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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