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A box of six cupcakes decorated with pink and white icing and topped with love hearts. Tried & Tested

Valentine’s red velvet cupcakes

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2.261 stars based on 23 ratings

Gift your loved one this Valentine’s Day with these beautifully moist and rich red velvet cupcakes. Simply decorate with buttercream or sugar paste icing and let out your creative side.

Key Information

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

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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)
  • 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

For the sugar paste hearts

  • 250g 8⅞ oz Sugar paste icing white
  • 250g 8⅞ oz Sugar paste icing red
  • Love hearts

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

  2. Classic mode Step 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 does not curdle.

    Ingredients for this step

    • 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
  3. Classic mode Step 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.

    Ingredients for this step

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

  5. Classic mode Step 5

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

  6. Classic mode Step 6

    Whilst the cakes are cooling you can make the sugar paste hearts.  Knead the red and white sugar paste 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.

    Ingredients for this step

    • 250g 8⅞ oz Sugar paste icing red
    • 250g 8⅞ oz Sugar paste icing red
  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
  8. Classic mode Step 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.