It’s that time of year again, instead of going out for a romantic meal, why not stay in and bake some valentines cupcakes, it’ll be much cheaper…
With red velvet sponge, topped with buttercream and chocolate hearts they are fun to make and even more enjoyable to eat!
120g unsalted butter
180g caster sugar
200g plain flour
2 medium eggs
Red food colouring gel (I prefer this to liquid food colour as it gives a better colour and less flavour)
1tsp vanilla extract
1tbsp cocoa powder
1 1/2 tsp white wine vinegar
1/2 tsp bicarbonate of soda
Plus Betty Crocker vanilla icing and decorations of your choice, I used Hotel chocolat valentines hearts
Step1) Preheat oven to 180c/ fan160c/Gas mark.
In a bowl cream together the butter and sugar, before beating in the vanilla extract, cocoa powder and eggs.
Step2) In a separate bowl stir together the butter milk and red food gel until it turns bright red in colour. Sift the flour into the cake mix and fold into the red buttermilk mixture.
Step3) Mix together the bicarbonate of soda and white wine vinegar before stirring into the cake mixture and distributing evenly between prepared cupcake cakes and placing in the oven for 20 minutes, or until risen. Top with icing and decorate.