Catherine Leyden's Red Velvet Cupcakes

Fri, 20 September 2024

Ingredients:

•              175g Self Raising Flour

•              125 Golden Caster Sugar

•              150g Butter or Margarine (room temperature)

•              2 Large Eggs

•              2 tablespoons Cocoa Powder

•              4 tablespoons Water

•              2 teaspoons Red Food Colouring

•              125g/4oz Butter (room temperature)

•              225g/8oz Icing Sugar (sieved)

•              Few drops of Vanilla Essence

Method:

1.            Preheat oven to 180°C/350°F/Gas Mark 4. Line a 12-cupcake tin with paper cases.

2.            Beat butter/margarine and sugar in a bowl until light in colour.

3.            Add the flour, eggs, cocoa powder, water and red colouring. Beat well until mixture resembles a thick batter.

4.            Divide the mixture between the cases. Bake for 20 minutes until risen and springs back when gently touched.

5.            Cool on a wire tray

6.            Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

7.            Pipe or swirl icing onto each cupcake when cupcakes are cooled.