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Red cherry and raspberry velvet cupcakes

(2 ratings)

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Red cherry and raspberry velvet cupcakes
Red cherry and raspberry velvet cupcakes
  • Makes: 12-15

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Our baking blogger Maxine Owen is baking around the world. This time she's taking a virtual trip to America and has made red cherry and raspberry velvet cupcakes. These rich chocolate cupcakes are really simple to make and are perfect for enjoying with a cuppa. The raspberry frosting and soft chocolate sponge studded with ripe red cherries work wonders together.

Ingredients

For the cupcakes:
  • 100g butter, softened
  • 140g golden caster sugar
  • 2 large eggs, beaten
  • 225g plain flour
  • 25g cocoa powder
  • ½ tsp bicarbonate of soda
  • 150ml buttermilk
  • Red food colouring such as Dr Oetker
  • 100g glacé cherries, roughly chopped, plus extra to decorate

For the raspberry frosting:

  • 125g soft butter
  • 500g icing sugar
  • Raspberry coulis

Store in an airtight container for 2-3 days.

Method

  1. Preheat oven to 180°C/160°C Fan/350°F/Gas mark 4 and line a bun tin with cupcake cases.
  2. Place all the ingredients apart from the cherries in a mixing bowl and beat them all together until light and fluffy, adding more food colour if you want a richer red. Mix in the cherries.
  3. Divide evenly between 12 muffin/cupcake cases and bake in the oven until risen for about 15-20 mins. Remove and leave to cool completely on a wire rack.
  4. To make the frosting, beat the butter in a mixer until light and fluffy. Gradually beat in the icing sugar until combined, then add coulis a little at a time until you get a nice rich raspberry colour.
  5. Pipe the frosting on top of the cooled cakes, decorate with a splash of coulis and a cherry. You can also add some chocolate sticks and sprinkle some edible glitter on the top.

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  • 3
(2 ratings)

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