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    John Whaite's red velvet cupcakes

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    John Whaite's red velvet cupcakes

    • Preparation time: 20 minutes + cooling
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40-45 minutes + cooling

    Makes: 12


    For the cakes:

    125g self-raising flour
    ½ tbsp cocoa powder
    150g caster sugar
    ½ tsp fine salt
    ¼ tsp bicarbonate of soda
    120g buttermilk
    50g sunflower oil
    1 British Blacktail Free Range Large Egg
    1 tsp vanilla bean paste
    ½ tsp Cooks' Ingredients Red Gel Colouring

    For the cream cheese frosting:

    125g icing sugar
    125g unsalted butter, soft
    250g full-fat Essential Soft Cheese

    To decorate:

    24 fresh raspberries
    Cooks’ Ingredients Dried Raspberries, for sprinkling
    Cooks’ Ingredients Silver Lustre Spray, for dusting


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    1 Preheat the oven to 180℃, gas mark 4. Line a 12-hole muffin tin with paper cases.

    2 For the cake batter put the flour, cocoa powder, sugar, salt and bicarbonate of soda into a mixing bowl and whisk together to combine. Put 120ml hot water, buttermilk, oil, egg, vanilla bean paste and gel colouring into a smaller bowl or jug and whisk well to combine, then add to the bowl with the dry ingredients. Whisk to a smooth, deep red cake batter – it will be rather runny and that’s perfect.

    3 Divide the batter as evenly as possible between 12 cupcake cases and bake for 20-25 minutes until the cupcakes are well risen, and a skewer inserted into the centre of a cake comes out clean. Leave to cool in the tin for 5 minutes, then remove and set on a wire rack to cool completely.

    4 When the cakes have cooled, make the frosting. Put the icing sugar and butter into a bowl and whisk together until well combined – this is best done with a handheld electric mixer. Add the cream cheese and beat just until incorporated – don’t overbeat the mixture or it could soften too much.

    5 Blob a generous helping of frosting onto each cupcake, then use a small palette knife to smooth the frosting into a cone on top of the cake. Use the tip of the palette knife to remove the tip of the frosting cone to create a little crater – it should resemble a volcano.

    6 To decorate the cakes, nestle the fresh raspberries into the top of the frosting, then sprinkle over the dried raspberries. Finish with a dusting of lustre spray. 


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