Red Velvet Roses
These cupcakes are yummy and a big crowd pleaser. They look super cute if you do some of the floral decorations I suggest below, but they are just a yummy and still very pretty with a standard swirl of frosting and some cocoa powder or cake crumbs sprinkled on top.
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What you'll need
For Cupcakes
Makes 12 regular, OR 6 reg and 12 mini
60g Unsalted Butter
150g Caster Sugar
1 Egg
20g Cocoa Powder
40ml Red Food Colouring
½ tsp Vanilla Paste
120ml Buttermilk
150g Plain Flour
½ tsp Bicab of Soda
1 ½ tsp White Vinegar
For the Frosting
450g Icing Sugar
75g Unsalted Butter
190g Cream Cheese
Red or Pink Food Colouring
1
Bake it
- Preheat the oven to 170ºC
- Cream butter and sugar with an electric whisk until light and fluffy, then add the egg and beat again until well incorporated.
- In a separate bowl, sift the cocoa power and mix it with the red food colouring and vanilla, it should make a thick dark paste.
- Add the cocoa mixture to the creamed butter and sugar and whisk again to combine thoroughly.
- Pour in half the buttermilk and whisk to combine .
- Sift the flour and combine half with the mix. Whisking to fully incorporate.
- Repeat with the remaining halves of butter milk and flour.
- Then add the bicarb and vinegar whisking on a slow speed.
- Finally whisk faster for a couple of minutes to ensure everything is properly mixed.
- Use a ice cream scoop (or a melon baller for mini cases) to fill the cupcake cases evenly with the batter and bake for 20 to 25 minutes, or until the sponge bounces back lightly to the touch.
- Allow the cupcakes to cool and make the frosting.
2
Frost Flowers
- Beat the butter (make sure it is room temperature or it will not combine properly) and icing sugar until light, then add the cold cream cheese and beat until incorporated, don’t over beat it or it will become running. A minute or so should do it.
- Take some red or pink food colouring and swirl it through the mix with a spoon, don’t mix it in properly as it won’t give the marbled effect.
- Put the frosting into a piping bag with a star nozzle and then place in the fridge to cool a little for 15 mins.
- Now the cupcakes should be cool, so take the piping bag and start in the middle of the cake turn the bag so the you have drawn a circle in the centre. Then wrap around that with a second swirl of frosting. If this doesn’t make sense look here for better tips on rose frosting, if your feeling really creative try these flowers or do Hydrangeas like this.
