There’s only seven days left till Christmas comes around again so I thought it was high-time I got things organised for the big day. One of my favourite things in the world to make are cupcakes. They are small and sweet and are brighten up any gathering with friends. First up is everybody’s new favourite: The Red Velvet. I’ve settled for the traditional base of cocoa and raspberries with these. A splash of violet food colouring in the icing adds a vibrant burst of colour to these chic treats.Then, keep reading for my Coconut Snowball cupcakes!
- 100g butter, softened
- 100g castor sugar
- 2 eggs
- ¼ cup cocoa powder
- ½ cup fresh raspberries, or frozen and thawed
- 1 tbsp red gel food colouring
- 150g self-raising flour
- 1tbsp milk
- 200g cream cheese
- 250g pure icing sugar, sifted
- 1tbsp violet gel food colouring (optional)
- Red sprinkles, to decorate (optional)
- 12-hole cupcake tin
- 12 cupcake cases
- Large mixing bowl
- 2 x Wooden Spoon (or rinse the first one before re-using)
- Medium Mixing Bowl
- Silicon spatula
Preheat an oven to 180ºC. Place cupcake cases into holes in tin.
Beat butter and sugar until creamy. Add eggs one at a time, beating well between each addition. Mix in the cocoa powder, raspberries and red food colouring, ensuring that you break the raspberries up. Add the flour and milk and stir to form a smooth batter.
Divide the batter between prepared cases. I find it easier to use an ice-cream scoop for this step. Bake in the pre-heated oven for 15-20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and allow to cool completely before icing.
Make the icing by combining the cream cheese, icing sugar and violet food colouring if using. Beat with a wooden spoon until fluffy. Spread icing over cupcakes and decorate with red sprinkles.
Happy Cooking and Keep Smiling,