A Royal Wedding Red Velvet Butter Cream Cupcake
Celebrate the Royal wedding with family and friends and this decadent red velvet and butter cream icing cupcake recipe. Hip hip hooray!
FOR 24 CUPCAKES
- 500g Plain Flour
- 4 Tbsp Cocoa Powder (sifted)
- 4 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
- 200g Unsalted Butter (soft)
- 400g Caster Sugar
- 2 Tbsp Red Paste Food Colouring
- 4 Tsp Vanilla Extract
- 4 Large Eggs
- 350ml Buttermilk
- 2 Tsp Lemon Juice
FOR THE BUTTERY CREAM-CHEESE FROSTING
- 1000g Icing Sugar
- 250g Cream Cheese
- 250g Unsalted Butter (soft)
- 2 Tsp Lemon Juice
- A Chocolate Crown – (decoration)
FOR THE CUPCAKES
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F, and line 4 muffin tins with baking paper.
- Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
- In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring and the vanilla.
- Still beating, add 1 spoonful of the dried ingredients (flour, cocoa, baking powder and bicarbonate of soda), then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
- Finally beat in the buttermilk and the lemon juice and divide the mixture between the 48 cases. Bake in the oven for about 25 minutes (check the baked red velvet sponge with a clean cocktail stick to see if the sponge is baked inside).
- Leave the cake sponges to cool on a wire rack and do not ice with the frosting till absolutely cold.
FOR THE BUTTERY CREAM-CHEESE ICING
- Put the icing sugar into a processor and whizz to remove lumps.
- Add the cream cheese and butter and process to mix. Pour in the lemon juice and process again to make a smooth icing.
- Ice half the cupcakes, using a teaspoon or small spatula. Then take another plain cupcake and turn upside down and place on top of the other iced cupcake.
- Decorate with a dollop of cream cheese icing on top and decorate with celebratory items – we went with mini chocolate crowns!
Bakers Tip, get royal wedding ready! The cupcakes can be baked 2 days ahead and stored, un-iced, layered with baking parchment in airtight containers. The buttery icing can be made 1 day ahead: cover with clingfilm and refrigerate; remove from fridge 1-2 hours before needed. Best iced and eaten on same day but iced cupcakes can be kept in fridge in airtight container for up to 1 day. Bring to room temperature before serving.
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