Top up the cake stands with a fresh batch of red velvet treats. We decorated our batch with white frosting and edible roses, but these cakey morsels are tasty decorated any which way. Try our easy red velvet cupcake recipe…
For the muffins:
• 100g softened unsalted butter
• 200g caster sugar
• 1 tsp vanilla bean paste
• 2 eggs separated
• 175ml buttermilk
• Red food colouring
• 175g plain flour
• 25g cornflour
• ¾ tsp baking powder
• 1 tbsp cocoa powder
• Pinch of salt
• 1 tsp white wine vinegar
• 1 tsp bicarbonate of soda
For the frosting:
• 4 large egg whites
• 250g caster sugar
• Pinch of salt
Baking time: 20-25 minutes
Preheat your oven to 180°C and line a muffin tin with cases. Cream your butter until soft in a large bowl with a hand mixer or in a food mixer. Add in your sugar, egg yolks and vanilla paste and beat until the mixture is pale and fluffy.
In a separate bowl, sift in the flour; cornflour; baking powder and cocoa. Mix together your buttermilk and food colouring and add to this dry mixture – creating a red batter. For the food colouring, add as much as you feel makes a vibrant red colour. Fold this red batter in with your creamed butter, egg and sugar mixture from Step One.
Whisk egg whites and a little pinch of salt together in a clean bowl to make stiff peaks. Gently fold in one quarter of your mixture to the egg whites. Add the remaining mixture to the egg whites in two stages, folding them in gently with a spatula to keep your mixture light and airy.
In a small cup, mix together your bicarbonate of soda and white wine vinegar to make a little bubbling mixture. Quickly fold this into the batter and transfer your mixture into muffin cases. Filling each about ¾ full. I managed to get about 10 muffins out of this mixture. Alternatively you could use cupcake cases.
Bake for 20-25 minutes.
Once well risen and springy to touch, leave in the tray for five minutes then remove and leave to cool on a wire rack. Allow to cool completely while you make your frosting. Please note: The frosting sets extremely quickly. You need to be well prepared and ready to ice.
Place your egg whites, sugar and pinch of salt in a heatproof bowl. Add two tablespoons of water and set over a saucepan of simmering water. Similar to how you would melt chocolate. Make sure your bowl sits snugly on your saucepan and that the water in the saucepan sits below your heatproof bowl.
Whisk slowly until the sugar has dissolved and the mixture begins to look foamy. Using a sugar thermometer, continue to whisk the mixture until it reaches 60°c.
Quickly remove from your heatproof bowl and transfer to a separate bowl. Whisk rapidly for 3-5 minutes or until the frosting is thick, glossy and cool to touch.
The frosting begins to set immediately. Quickly transfer your frosting into a piping bag and begin to ice your muffins. I did a swirling spiral motion, starting on the outside and working my way in. Decorate with a little sugar rose to finish.
About Lara Messer
Lara is a foodie, cat mama, coffee lover and travel-enthusiast who loves spending her days behind the camera. www.laramesser.com
Browse our full list of Free Craft Tutorials.
Share your crafty adventures with us using #molliemakers on Instagram and Twitter or post it on our Facebook wall. Pinning too? See our Pinterest boards.