Billington’s

Valentine’s  Red Velvet Cupcakes
Tried and tested

Valentine’s Red Velvet Cupcakes

These red velvet cupcakes are delicious, simply decorated with buttercream and sugarpaste hearts these are a great gift idea for Valentine’s Day

Preparation Time 20 minutes
Baking Time 25 minutes
Portions Makes 12
Skill Level Easy
Average Rating 0 stars
 

Valentine’s Red Velvet Cupcakes Ingredients

225 grams Unsalted Butter softened
225 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
3 Free Range Eggs medium Free Range Eggs
1 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
190 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
35 grams Cocoa Powder
10 grams Baking Powder
1.50 tbsp Red Food Colouring
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Additional Ingredients

For the butter cream:

500 grams Icing Sugar (Silver Spoon Homegrown) Icing Sugar (Silver Spoon Homegrown)
250 grams Unsalted Butter softened
1 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
 

Further Additional Ingredients

For the Sugarpaste Hearts:

250 grams White Ready To Roll Icing (Silver Spoon Create)
250 grams Red Ready To Roll Icing (Silver Spoon Create)
Love Hearts
 

This recipe uses

How to make Valentine’s Red Velvet Cupcakes

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  1. Preheat the oven to 180°C/Gas 4 and line a 12 hole cupcake tin with cupcake cases. method tip
  2. Cream together the butter and sugar until pale and fluffy, then add the beaten eggs one by one and the vanilla extract, mixing well between each one to ensure the mixture doesn’t curdle. method tip
  3. Sift in the flour, cocoa and baking powder and carefully fold in until just incorporated, do not over mix. Then add the red colour and carefully mix until distributed evenly through the batter. method tip
  4. Spoon into the cupcake cases until they are 2/3 full then place in the oven for 25 minutes or until a skewer comes out clean and the cakes are springy to the touch. method tip
  5. Remove from the oven, leave to cool then transfer to a cooling wire to cool completely. method tip
  6. Whilst the cakes are cooling you can make the sugar paste hearts. Knead the red and white icings and to make pink add a small amount of red to some of the white and knead until the colour is uniform, repeat until you have the desired shade of pink. Roll the icings out on a surface dusted with icing sugar until they are about 2-3mm thick, then cut out different sized hearts using heart shaped cutters. Put to one side on some baking parchment to set whilst you make the rest. method tip
  7. To make the buttercream: Place the butter and icing sugar in a large bowl with the vanilla extract and start to beat together slowly to start with then increase the speed and beat until the buttercream is light and fluffy. You can add a few drops of food colour here if you wish. method tip
  8. Pipe or smooth buttercream onto the top of each cake using a piping bag or palette knife, then place the hearts on top. Add sweets as extra decorations if desired. method tip
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