RED VELVET RASPBERRY CUPCAKES

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When I was 15, I discovered “The Red Velvet Cake”.  With its stunning red colour and the scrumptious cream cheese filling, I thought it was the most sophisticated cake ever invented!!  I still do –  I never get tired of making it or eating it.

So last week I wanted to make something special as a treat for my hubbie.  He really loves Red Velvet Cake as much as I do but  I was really stuck for time. I had to do the school run in less than an hour. Making a layered red velvet cake in under an hour was definitely out of the question.  I thought how about cupcakes, he loves them and they’re  quick & easy to make , so why not try  a red velvet cupcake. I gave it my own little twist by adding raspberry jam to the cream cheese frosting .

Hey presto we have the “Raspberry Red Velvet Cupcake.”  The raspberry twist really adds a delicious flavour to the classic red velvet cupcake.

 

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I grabbed all the ingredients together. The only ingredient I didn’t have was buttermilk – that’s easily fixed just add 2 tbsp of lemon juice to 250ml milk and leave to stand for 10 mins –  and  like magic you have buttermilk.

To give the  classic cream cheese frosting that raspberry twist I added 4 tbsp of Raspberry Jam to the mix,  it gave just the right hint of colour against the red velvet.  If you wanted a deeper pink add a few drops of red food colouring.

If you happened to have any Raspberry liquor you could use this instead of the jam

For a change I decided not to fill the cupcakes and went for a layer of jam underneath the delicious creamy frosting which worked great.  If you wanted to fill the cupcakes go right ahead – each to his own as the saying goes.  I topped them off with an assortment of chocolate sprinkles, and  raspberries.  I have a big collection of cake sprinkles, they kinda make their way into my shopping every week.  If you don’t have any a drizzle of melted chocolate would be perfect too.

 

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When making the cream cheese frosting always use full fat cream cheese and bring the cream cheese & butter to room temperature.  You get a much fluffier frosting this way.

I piped a  creamy swirl with a 1M piping tip. If you don’t feel like piping just use a spoon to dollop a big spoonful of frosting on each cupcake.  I promise they will still taste scrumptious either way.

If you like baking cupcakes then check out my Custard Cream Cupcakes and these delicious Strawberry & Nutella Cupcakes

 

 

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RED VELVET RASPBERRY CUPCAKES

A delicious Red Velvet Cupcake with a Raspberry Twist

  • 110 g unsalted butter (softened)
  • 300 g caster sugar
  • 3 medium eggs
  • 260 g self-raising flour
  • 1 tsp baking powder
  • 10 g cornflour
  • 240 ml buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp good quality cocoa powder
  • ½ tsp salt
  • ½ tsp red food colouring paste
  • 1 tsp white wine vinegar
  • raspberry jam

Frosting

  • 300 g full-fat cream cheese
  • 300 g icing sugar
  • 115 g unsalted butter
  • 1 tsp vanilla extract
  • 4 tbsp raspberry jam
  • sprinkles/raspberries for decorating
  1. Preheat your oven to 150°C/300°F and line a 12-hole muffin tray with 12 cake cases.
  2. Cream the butter and sugar until light and fluffy, then add in the eggs and beat again.
  3. Sift the flours, cocoa and salt and add 1/3 into the mixture with 1/3 of the buttermilk and beat, repeating until all the flours and buttermilk have been added.
  4. Add the vanilla extract, food colouring, vinegar and baking powder and give a quick beat again. DON’T over beat at this stage.
  5. Fill the baking cases to 2/3 full and bake for 30 minutes or until springy to the touch. Leave in the tray for 10 minutes before placing onto a wire rack to cool completely.
  6. When the cakes have cooled, use a spoon to spread a layer of raspberry jam on each cupcake.

For the Frosting

  1. Put the cream cheese, icing sugar, butter and vanilla extract & 4tbsp raspberry jam into a bowl and beat with an electric whisk just until it’s combined and smooth. If you want a darker pink colour just add a little red colouring paste at this stage.
  2. Put the frosting in an icing bag and using a 1M tip swirl the raspberry frosting on each cupcake.
  3. Finish them off with some chocolate sprinkles or a raspberry

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