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150g plain flour
1 tablespoon cocoa powder
1 teaspoon bicarbonate of soda
50g butter, softened
150g caster sugar
1 large organic egg, beaten
1 teaspoon vanilla extract
100ml buttermilk
50ml vegetable oil
1 tsp white wine vinegar
1 tablespoon red gel food colouring
For Mother's Day, the mini monsters would like to bake red velvet cupcakes for mum. With cheesecake buttercream on top? Yes, she'll like that. Shall we also make our own chocolate hearts for topping? No, they prefer sprinkles.
How to make red velvet cupcakes
Preheat the oven to 180°/160° Fan
Place the paper cases in the baking tin.
Measure and weigh flour, cocoa, baking soda and salt.
Sift it all together and then stir it until combined.
Set the bowl with the flour mixture aside for now.
Place butter and sugar into a big bowl.
Mix it until it is pale and fluffy.
Beat the egg with the mixer.
Mix the egg into the batter.
Mix in the vanilla.
Add the buttermilk.
With the oil and vinegar, mix briefly.
Then fetch the bowl with the flour mixture
Fold it in in 3 parts.
Add the food colouring to the batter.
Fold it in gently.
Fill the cases to 3/4.
Put the tin in the oven.
Bake the cupcakes +/- 15 minutes.
Let the cupcakes cool completely.
Fetch the buttercream we made yesterday and let it come to room temperature
Pipe rosettes on the Red Velvet cupcakes.
Scatter with sprinkles.
Happy Mother's Day!