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Pink cupcakes arranged with green paper in a flower pot to look like a bouquet. Tried & Tested

Red velvet cupcake bouquet

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2.938 stars based on 16 ratings

These red velvet cupcakes are delicious, simply decorated with buttercream and presented as a bouquet of a dozen red cupcakes this is a fantastic gift idea for valentine’s or mother’s day.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

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Ingredients

For the cupcakes

  • 225g 8 oz Butter (unsalted) softened
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) medium
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 190g 6¾ oz Plain white flour (we use Allinson) Plain white flour
  • 35g 1¼ oz Cocoa powder
  • 10g ½ oz Baking powder
  • 1½tbsp 1½tbsp Red food colouring

For the buttercream

  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 250g 8⅞ oz Butter (unsalted) softened
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1tbsp 1tbsp Red food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To create the finished bouquet you will need: 12 wooden skewers or gardener’s green sticks, green oasis and a small plant pot.

  2. Classic mode Step 2

    Preheat the oven to 180°C (160°C, gas mark 4) and line a 12 hole cupcake tin with cupcake cases.

  3. Classic mode Step 3

    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.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) medium
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    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.

    Ingredients for this step

    • 190g 6¾ oz Plain white flour (we use Allinson) Plain white flour
    • 35g 1¼ oz Cocoa powder
    • 10g ½ oz Baking powder
    • 1½tbsp 1½tbsp Red food colouring
  5. Classic mode Step 5

    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.

  6. Classic mode Step 6

    Remove from the oven, leave to cool then transfer to a cooling wire to cool completely.

  7. Classic mode Step 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.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 1tbsp 1tbsp Red food colouring
  8. Classic mode Step 8

    Pipe swirls of buttercream onto the top of each cake using a piping bag. To construct the bouquet place some oasis in the base of a plant pot, then place a skewer into the bottom of a cupcake then stick this into the oasis, work your way round from the base and then into the centre to finish.