Valentine’s Day Cupcakes

Normally Valentine’s Day isn’t something I partake in. This year I wasn’t going to make an exception. I honestly find the whole thing a bit fake, the cards, the giant teddy bears, the overly expensive candies. It’s just another hallmark holiday.
However I did decide to whip up a little Valentine’s Day treat for my friends at work. There is nothing I love more than baking except for baking with a theme. My favourite type of cupcake is red velvet and what better occasion than Valentines to make them?
Here are a couple of pictures of what I whipped up and the recipe I use. Enjoy.

Red Velvet Cupcakes

60g unsalted butter, room temperature

150g caster sugar
1 large egg, lightly beaten
10g cocoa powder
20ml red food colouring
½ teaspoon vanilla extract
120ml buttermilk

150g plain flour

½ teaspoon salt

½ teaspoon bicarb soda

1 ½ teaspoon white wine vinegar

 

Ingredients

·         Preheat the oven to 170C.
·         Line a 12-hole cupcake tray with patty cases.
·         Using an electric mixer on a high speed beat together the butter and sugar until light and fluffy.
·         Slowly add the egg and beat until everything is well combined.
·         In a small bowl mix together cocoa, red food colouring and vanilla until it forms a smooth paste.
·         Add the paste and beat until everything is combined.
·         Scrap down the sides of the bowl to ensure everything is combined.
·         Reduce mixer to a slow speed and slowly add half the buttermilk, when well mixed add half the flour. Repeat this process with the remaining buttermilk and flour. Beat mixture until smooth.
·         Add salt, bicarb and white wine vinegar and beat on a high speed for a couple of minutes.
·         Spoon into prepared tray.
·         Bake for 20-25 minutes or until cake springs bake when lightly touched.
·         Cool and ice.

Coming out of the oven

Simple Butter Frosting

250g butter, cubed, at room temperature

450g pure icing sugar, sifted

60ml milk

·         Using an electric mixer with the whisk attachment whip the butter on a high speed until nearly white and very fluffy. Scrape sides frequently.
·         Gradually add spoonful’s of the icing sugar to the butter.
·         Once all the icing sugar has been added beat mixture until very pale and fluffy.
·         Gradually add milk and beat until smooth and well combined.
·         If desired add colouring and flavouring to the mixture, such as vanilla bean paste.
  

The Finished Product

 

 

 

Cupcake recipe from http://redvelvetcupcakes.com.au/