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Red velvet Easter cupcakes

25 minutes
20 minutes
12 people
What you'll need
  • 140g self-raising flour
  • 2 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 110ml buttermilk
  • 1 tsp white vinegar
  • ó tsp vanilla extract
  • 1 tbsp red food colouring
  • 55g butter
  • 175g caster sugar
  • 1 egg, beaten
  • 175g milk chocolate, 30% cocoa solids
  • 110g unsalted butter
  • 1 tsp vanilla extract
  • Mini sugared chocolate eggs
  • Chocolate flakes
Cooking directions
1.

For the cupcakes: heat the oven to 160°C/140°C fan/gas mark 3. Place paper cases in a 12-hole bun tin.

2.

Stir together the flour, cocoa, bicarbonate of soda and salt in a mixing bowl. In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.

3.

Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in one third of the flour mixture, followed by half of the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.

4.

Spoon into the paper cases and bake for about 20 minutes, until risen and springy to the touch. Place on a wire rack to cool completely.

5.

For the topping: melt the chocolate and butter in a pan over a very low heat. Remove from the heat, stir in the vanilla and leave to cool and thicken.

6.

Spread the topping over the cakes and decorate with chocolate flakes and mini sugared chocolate eggs.

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