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.
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.
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.
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
- 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
- Preheat your oven to 150°C/300°F and line a 12-hole muffin tray with 12 cake cases.
- Cream the butter and sugar until light and fluffy, then add in the eggs and beat again.
- 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.
- Add the vanilla extract, food colouring, vinegar and baking powder and give a quick beat again. DON’T over beat at this stage.
- 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.
- When the cakes have cooled, use a spoon to spread a layer of raspberry jam on each cupcake.
For the Frosting
- 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.
- Put the frosting in an icing bag and using a 1M tip swirl the raspberry frosting on each cupcake.
- Finish them off with some chocolate sprinkles or a raspberry
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