Red velvet cupcakes

Recipe from: 27 july 2010

Ingredients 17
Servings 1
Minutes 15 mins


Serving Change
  • 2
    cake flour
  • 1
    baking powder
  • pinch
  • 20
    cocoa powder
  • Finely grated zest of 1 orange
  • 4
    large eggs
  • 1 1/2
    castor sugar
  • 5
    red food colouring gel
  • 100
  • 190
  • Vanilla Bean cream cheese frosting:
  • 125
    best quality cream cheese
  • 500
    icing sugar, sifted
  • 125
    unsalted butter - softened at room temperature
  • 1/4
    vanilla purée
  • Finely grated zest of ½ an orange
  • Lindt intense orange chocolate finely grated for decorating


15 mins
Preheat the oven to 180° celsius.

Sieve together the flour, baking powder, salt and cocoa powder.

In a large bowl beat the eggs with an electric mixer.

Add the castor sugar gradually until the mixture becomes white and creamy.

Add the food colouring and mix in thoroughly.

In a small saucepan heat the butter and the water until just about to boil.

Remove from the heat and fold into the egg mixture alternating with the flour mix.

Pour the mixture into cupcake cases and bake for 15 minutes.

Turn onto a cooling rack and only ice once completely cooled.

Vanilla bean cream cheese frosting:
Using an electric mixer cream together the sugar and butter on low speed until incorporated.

Increase the speed to high, and mix until almost white and fluffy, about 5 minutes (occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula).

Reduce the speed of the mixer to low.

Add the vanilla & zest, raise the speed to high and mix briefly again.

Add the cream cheese and beat until fluffy.

Cooks note: be patient as this takes some time but do not beat for too long or it will go runny.

Pipe or spread onto cakes as desired.

Cooks Note: May be stored in the refrigerator for up to 3 days.

For more of Lavender & Limes recipes click here...


Read more on: bake


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