I have been making lots of Valentine’s Day themed recipes lately. For me nothing says I love you like a big pile of cupcakes. Incidentally if I have any secret admirers out there then a batch of these babies could be just the ticket to win my girlish heart. They are red, tasty, and everyone loves cake. I whipped up some to handout to my co-workers and they went down rather well. Had I had the foresight to buy some I would have made them extra special by topping them with the heart shaped sprinkles you can buy at the bakers mart. However let’s be fair here it’s the cake that counts. Mine are also displayed in some very adorable union jack cupcake cases my lovely mummy sent me for Christmas.


Red Velvet Cake

250g of flour

1/2 teaspoon of salt

2 tablespoons of cocoa powder (dutch or regular)

113g or one stick of butter

300g white sugar

2 eggs

1 cup of buttermilk (just put 1 tablespoon of white vinegar into a cup of normal milk and leave for five minutes)

1 teaspoon of vanilla extract (Foreign food mart or Bangsan market)

2 tablespoons of red food coloring (Foreign food mart or Bangsan market)

1 teaspoon of white distilled vinegar (foreign food mart)

1 teaspoon of baking soda

White Chocolate Butter Cream

113g of butter (1 stick, room temperature)

150g cream cheese (philadelphia)

150g of white chocolate

250g of icing sugar

1/2 teaspoon of vanilla extract


Preheat the oven to about 185 degrees Celsius. Cream together the butter and the sugar until light and fluffy. Add the eggs and beat well, either with an electric mixer or by hand, then add the vanilla extract. In a separate bowl sift the flour, cocoa powder, and salt. Add one third of the flour mix into the butter and sugar and fold in with a metal spoon in a figure of 8 movement (do not whisk). Add the red food coloring to the buttermilk then add half of it to the cake mix. Stir together then add another third of the flour. Mix in the second half of the buttermilk then finish with the last third of the flour. In a cup mix together the vinegar and the baking soda then quickly add it to the cake mix and stir thoroughly. Next put the mixture straight into the cupcake cases and bake for around 10-15 minutes or until they are spongy to the touch and a toothpick comes out clean. When all the cupcakes are done leave them to cool before frosting them.

To make the butter-cream melt the white chocolate in a bowl over a pan of simmering water. Stir and leave to cool slightly. Beat together the butter and the cream cheese. When the chocolate is still melted but not hot (you don’t want to melt the butter) add to the butter and cream cheese and beat until combined. Add the vanilla extract and stir in the icing sugar until the butter-cream has thickened to the right consistency. Leave at room temperature. If you put it into the fridge it will set and make it hard to frost the cupcakes. If you have a piping bag and nozzle then use these to decorate them, they look much better than if you just use a regular knife. Decorate with sprinkles if you like. Voilà red velvet cupcakes, the perfect way to share your love this Valentine’s Day.




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