Sport Relief Red Velvet Cupcakes

  • Total Time

    1h 3m
    • Prep Time

      40m
    • Bake Time

      23m
  • Serves

    12


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Go the full hog with Comic Relief fundraising this year by whipping up a batch of these delicious red velvet cupcakes. These are sure to be a winner at any bake sale, especially when finished with a cherry on top.

Method

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

  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 that the mixture does not curdle.

    • 60g Butter (unsalted)
    • 150g Unrefined golden caster sugar
    • 1 Egg(s) (free range) (large)
    • ½tsp Vanilla extract
  3. Sift in the flour, cocoa and bicarbonate of soda, salt,  and carefully fold in until just incorporated. Do not overmix. Then add the red food colour gel and  white wine vinegar and carefully mix until distributed evenly through the batter.

    • 150g Plain white flour
    • ½tsp Bicarbonate of soda
    • ½tsp Salt
    • 1½tsp Red food colouring (gel (such as wilton))
    • ½tsp Vinegar (white wine)
  4. Spoon into the cupcake cases until they are 2/3 full then place in the oven for 23 minutes or until a skewer comes out clean and the cakes are springy to touch.

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

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