LOLA’S BAKERY RED VELVET CUPCAKES

INGREDIENTS

For the cake: 200g all purpose flour; ½ tsp baking powder; ½ tsp bicarbonate of soda; 1 tbsp cocoa powder; ¼ tsp salt; 100g butter; 175g caster sugar; 1 egg; 2 tsp red food colouring; 25g dark chocolate, melted; 2 tbsp sunflower oil; 1 tsp white wine vinegar; ½ tsp vanilla extract; 120ml single cream

For the icing: 65g butter; 250g cream cheese; 185g icing sugar

METHOD

1. Take out the butter, cut it into cubes and leave it out for a while until it hits room temperature. Preheat the oven to 180ºC.

2. Sift together flour, baking powder, bicarbonate of soda, cocoa powder and salt. Put the butter and sugar in a mixing bowl and beat together until pale and fluffy. Now add the egg.

3. Next up, add the red food colouring, then add in the melted chocolate, oil, vinegar and vanilla. The best way to melt chocolate is to put it in a heat proof bowl and place over a saucepan with boiling water. 4. Gently fold in half of the dry ingredients with a large metal spoon. Now add in half the cream and mix. Repeat with the remaining dry ingredients and cream. Don’t get lazy here and just chuck all the ingredients in and hope for the best.

5. Line a muffin tin with your favourite cupcake cases. Divide the mixture evenly between the cupcake cases. Bake the cupcakes for about 20 to 25 minutes. Remove them from the oven and leave them to cool before decorating them.

6. Make the icing by beating the butter in a bowl until it’s soft and smooth. Add in the cream cheese and then beat on low speed for about two minutes.

Gradually sift the sugar into the bowl and continue to mix until mixture is smooth and glossy. Refrigerate for about 45 minutes until the icing is firm enough to pipe or spread with a knife. Slice a sliver of cake off the top of each cupcake which you’ll use as a crumb for decoration. Pipe or spread icing on top of the cupcakes, and sprinkle on the cake crumbs.

If you are going to pipe the icing, we recommend using a star nozzle for an extra wow factor.