Red Velvet Cupcakes with Cream Cheese Frosting

Name: Red Velvet Cupcakes with Cream Cheese Frosting
Yield: Makes 12
Ingredients: 3 tbsp full-fat sour cream; 250 g icing sugar; 50 g full-fat cream cheese; 180 g soft light brown sugar; 4 eggs; seeds of ½ vanilla pod or 1 tsp vanilla extract; 75 g butter, softened; 200 g self-raising flour; 20 g cocoa powder; ½ tsp bicarbonate of soda; about ½ tsp red food colouring (use more if you want it super red – I use Sugarflair); 180 g butter, softened

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

People go wild for my red velvet recipes on social media. I think there’s something very special about red velvet cupcakes – it might be their super-rich red colour, or it might be the sweet and slight sourness of the cream cheese frosting. Either way, when you serve these cupcakes, they are always going to be a big hit.

Ingredients

180 g butter, softened
180 g soft light brown sugar
3 tb

Dessert
Cake
Vegetarian
Baking

Method

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the cupcake tin with twelve paper cases.

Put the butter and sugar in a bowl and cream them together. The best way to do this is by using a hand-held electric whisk or a stand mixer, but you can use a wood