Searcys Red Velvet Valentine Cupcakes Recipe

Searcys Red Velvet Valentine Cupcakes

Makes 12

INGREDIENTS

Cupcakes

• 125 g plain flour
• 1 tbs cocoa powder, sifted
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• 50 g unsalted butter, softened
• 100 g caster sugar
• ½ tsp red paste food colouring
• 1 tsp vanilla extract
• 1 large free-range egg
• 90 ml buttermilk
• A generous squeeze of lemon juice

Cream cheese icing

• 250 g icing sugar
• 65 g cream cheese
• 65 g unsalted butter, softened
• A generous squeeze of lemon juice
• White chocolate sprinkles (or decoration of choice)

METHOD

Cupcakes

• Preheat the oven to 170°C/gas mark 3/325°F, and line 2 muffin tins with paper cases.
• Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
• In another bowl, cream the butter and sugar until you have a soft, pale mixture then beat in the food colouring and the vanilla.
• Continue beating and add 1 spoonful of the dry ingredients, then half the egg, followed by some more dry ingredients, then the rest of the egg, followed by the dry ingredients.
• Beat in the buttermilk and lemon juice and divide the batter between the 12 cases. Bake in the oven for about 20 minutes.
• Leave to fully cool on a rack and until absolutely cold.

Cream cheese icing

• Using an electric whisk beat the icing sugar to remove any lumps.
• Add the cream cheese and butter and mix. Pour in the lemon juice and process again to make a smooth icing.
• Pipe icing in swirls onto each cupcake.
• Decorate with chosen decoration.
• Serve with love!

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