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. These bright and cheery cupcakes look and taste great – the perfect combination! To make these delicious cupcakes, you will need 40 mins in total – but as they take 20 mins to bake, you’ll only spend 20 mins preparing them to go in the oven. This red cherry and raspberry velvet cupcake recipe makes 12 to 15 cupcakes, but you can easily double up the ingredient quantities if you need to make more cakes. The frosting in these beautiful cupcakes is also really easy to make and you’ll only need three ingredients – butter, icing sugar and raspberry coulis. When it comes to decorating the cupcakes, let your imagination take over – you can add some chocolate sticks and sprinkle some edible glitter.
- 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
To make this cupcake recipe, preheat oven to 180°C/160°C Fan/350°F/Gas mark 4 and line a bun tin with cupcake cases.
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.
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.
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.
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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Store in an airtight container for 2-3 days.