Easter Red Velvet Cupcakes Recipe

In typical British fashion, the long Easter weekend has so far been wet, grey, cold and windy where we are. The British weather may have wet the ground, but it hasn't dampened our spirits and so far we've enjoyed some much needed family time. I've mentioned our favourite local farm spot before and we ended up at Skylark Farm for a stunning breakfast to start the weekend off on Good Friday. I've just worked a 74 hour week of overnight shifts leading up to Easter and haven't had much time to catch up with my wife, so last night we made the most of our quiet time and scoffed on black bean and avocado nachos and a selection of craft beers and alcoholic ice tea. The nachos were amazing and I promise to share that recipe in the near future. Today we've been for a stroll round Market Harborough, and after visiting one of the country's best bakeries (according to ITV's show Britains Best Bakery) we took inspiration and came home to do some Easter baking of our own. We made Red Velvet Cupcakes, and they were so simple! Why not try them out next time you're in the kitchen? Here's the recipe...

The Cupcakes

Ingredients:

150g Golden Caster Sugar

60g Butter

1 Large Egg

10g Cocoa Powder

30ml Red Food Colouring

1 Teaspoon Vanilla Extract

100ml Buttermilk

150g Self Raising Flower

Method:

Preheat the oven to 160 degrees C

Beat the egg and sugar until well combined. An electric mixer is going to work best.

Continuing to beat your mix, gradually add the egg.

In a seperate bowl mix together your cocoa powder, food colouring and vanilla extract before adding that to your first mix.

Add half of our buttermilk, beating until well combined. Add half of your flour and beat again until well combined. Repeat until all ingredients have made their way into your cake batter. 

Divide your cake mix between 12 paper case in a cupcake or muffin tray.

Bake for 20 mins or until a rounded knife comes out clean from your cupcakes. Leave them to cool before icing.

The Icing

Ingredients:

140g Butter, softened

280g Icing Sugar

2 Tablespoons Milk

Method:

Beat your butter in a large mixing bowl until fully softened.

Add half of your icing sugar and beat until smooth and well combined.

Add your second half of icing sugar and beat until smooth

Add your milk and mix well to loosen the mix, making it easier to work with.

Use a round knife of piping bag to ice your cakes. We chose to sprinkle with chocolate and use paper decorations to theme for Easter, but you can finish them however you want.