Home » Bread & Baking » Chocolate & Raspberry Red Velvet Cupcakes
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Ref: 502
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   225 g  butter unsalted soft
   225 g  caster sugar
   190 g  plain flour
   3 egg med
   35 g  cocoa powder
   2 tsp  baking powder
   2 tsp  red food colouring
   1 tsp  vanilla extract 
  Butter Cream Topping
   500 g  icing sugar
   250 g  butter unsalted soft
   1 tsp  vanilla extract 
  Sauce Topping
   120 g  fresh raspberries
   1 tbsp  icing sugar
   1 tbsp  lemon juice


  Step 1
Pre-heat the oven to 170'C.
  Step 2
Place sugar & egg into a bowl, with a food mixer or electric hand mixer beat together until pale yellow (10 mins), add butter, vanilla & fold with a silicon spatula, add flour, cocoa powder & fold in to form a combined smooth mixture, then fold in red colouring.
  Step 3
Place the number of paper cupcake cases to the portion number selected, then with a spoon or piping bag fill cases equally, place each filled cases into muffin tray holes & bake for 12 mins take out tray & turn it 180° & place back in for another 10 mins, keep you eye on the cakes & test by pushing in a cocktail stick or skewer in, if it comes out clean they are cooked, take out cases from the tray, place on a cooling rack.
  Step 4
Make the butter cream topping by adding all ingredients into a bowl with a food mixer or electric hand mixer beat together onto a thick cream, if it gets too soft place in the fridge for a while to firm up.
  Step 5
Make the sauce by placing all ingredients in a bowl & blitz with a stick/hand blender or food processor until smooth the pass trough a sieve into a bowl to remove pips.
  Step 6
When cupcakes are cold pipe butter cream equally on the cupcakes then drizzle over sauce with a spoon.

Suggestion & Tips

Chocolate cake difficult to see when cooked as its dark so use a skewer or cocktail stick method to see if cooed through.
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