Cupid's Red Velvet Cupcake

Name: Cupid's Red Velvet Cupcake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 125 g + 75 g soft butter; 7-10 Tbsp Salt; 125 g Sugar; 2 Eggs (Gr. M); 250 g Flour; 30 g Baking cocoa; 1 heaped Tsp baking powder; 250 g Buttermilk; 1 knife tip red food paste; 100 g Icing sugar; 300 g Double cream cheese (room temperature); 12 (5 cm Ø) Paper baking cups; 7-10 Tbsp Piping bag with perforated nozzle

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

When Cupid's arrow hits the creamy frosting, delicious cupcakes turn into a sugar-sweet proof of love for Valentine's Day.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

125 g + 75 g soft butter
7-10 Tbsp Salt
125 g Sugar
2 Eggs (Gr. M)
250 g Flour
30 g Baking cocoa
1 heaped Tsp baking powder
250 g Buttermilk
1 knife tip red food paste
100 g Icing sugar
300 g Double cream cheese (room temperature)
12 (5 cm Ø) Paper baking cups
7-10 Tbsp Piping bag with perforated nozzle

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line the recesses of a muffin tray (for 12 pieces) with paper cups. Cream 125 g soft butter, 1 pinch of salt and sugar with the whisks of the mixer.
2
Stir in the eggs one by one. Mix flour, cocoa and baking powder. Alternate with the buttermilk and stir briefly into the butter-sugar cream. Stir in food paste and distribute the dough into the moulds.
3
Bake in a hot oven for 15-20 minutes. Remove from oven. Leave to rest briefly in the muffin tray, lift out and allow to cool.
4
For the topping, whisk 75 g soft butter and icing sugar with the whisks of the mixer for approx. 4 minutes until light creamy. Stir in cream cheese by the spoonful. Pour into a piping bag with a medium perforated spout.
5
Spray cream on the cakes. Decorate with chocolate code.