Otherdeliciouslyella
Red Velvet Cupcakes
A modern classic, these red velvet cupcakes are great for birthdays, elevenses or an afternoon treat. The gorgeous raspberry-flavoured pink icing makes them almost too good to eat.
👥 12 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan / 350°F. Put the oil, beetroot juice, vinegar and coconut sugar into a large bowl and whisk together. Tip in the flour, baking powder and cacao powder; whisk together to form a smooth batter.
coconut sugar7 ozbaking powder1 teaspooncacao powder2 tablespoons
2
Line a 12-hole cupcake tin with cupcake cases and divide the mixture between the cases, until ¾ full. Bake for 20–⏱️ 25 minutes until a skewer inserted comes out clean. Leave to cool on a wire rack.
3
To make the icing, place the freeze-dried raspberries in a pestle and mortar and crush to form a dust. Put the coconut yoghurt into a bowl and whisk using an electric whisk for ⏱️ 5 minutes until thick. Tip in the freeze-dried raspberry powder and the maple syrup and whisk until bright pink.
4
Once the cupcakes are cool, either spoon on the icing and smooth it with the back of the spoon, or use a piping bag (fitted with a 16mm / ½″ nozzle) to pipe it on. Sprinkle with the extra freeze-dried raspberries.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...