VALENTINES DAY RED VELVET CUPCAKES

Hey guys, i hope you are all having an amazing day whatever you are up to! Seeing as Valentine's Day is literally a few days away, i thought it would be fitting to share with you this amazing/yummy "Red Velvet Cupcakes" recipe because if you can't have an excuse to crave that chocolate fix on and around Valentine's Day when can you?

For the cupcakes you will need:
60 g unsalted butter at room temperature
150 g caster sugar
1 egg
20 g cocoa powder
40 ml red food colouring
½ tsp vanilla extract
120 ml buttermilk
150 g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
12 cupcake cases

For the frosting you will need:
250g icing sugar, sifted
80g unsalted butter, room temperature
25ml whole milk
a couple of drops of vanilla extract

Method:

Preheat the oven to 170°C/325°F/gas mark 3. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. 

Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. 

Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). 

Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. 

Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. 

Turn the mixer up to high speed and beat until you have a smooth, even mixture. 

Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. 

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. 

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. 

For the frosting beat the icing sugar and butter together in your electric mixer on a medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slow speed. Combine the milk and vanilla extract in a separate bowl, then add them to the butter mixture a couple of spoons full at a time. Once all the milk has been incorporated, turn the mixer up to a high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier it becomes. 

Once the cupcakes are completely cooled all is left to do is spoon or pipe on the frosting and decorate to your choice. 

♥