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Red Velvet Cupcakes
Red Velvet Cupcakes
Why not try baking our Stork Red Velvet Cupcakes for Red Nose Day and help raise money for Comic Relief by having a bake sale.
Why not try baking our Stork Red Velvet Cupcakes for Red Nose Day and help raise money for Comic Relief by having a bake sale.
Prep time
45 minutes
Cooking time
25 minutes
Servings
12 portions
Difficulty
Easy
Ingredients
Cupcakes
90g Stork tub
165g caster sugar
2 eggs, large
200g plain flour
½ tsp bicarbonate of soda
2 tbsps cocoa powder
120ml milk (semi skimmed)
1 tbsp lemon juice
a little gel paste colouring
Frosting
50g Stork tub
150g icing sugar
50g cream cheese
To Decorate
12 glace cherries
12 mini marshmallows and 24 small chocolate balls or chip
Strawberry laces
Instructions
Steps
Line a cupcake tin with 12 cupcake liners.
Combine the milk and lemon juice in a bowl and set to one side.
In a large bowl beat together the Stork and caster sugar until well combined.
Add the eggs, flour, bicarbonate of soda and cocoa powder and beat well.
Add the milk/lemon juice mixture and stir until the consistency is even.
Using red food colour paste colour the cake batter red.
Divide the mixture between the cupcake case and bake in the oven (180c/160c (fan)/Gas Mark 4) at 4 for 20-25 minutes until well risen and springy to the touch.
Transfer to a wire rack and allow to cool completely.
To make the frosting beat together the Stork and icing sugar. Once well combined add the cream cheese and beat again until just combined.
Spread the frosting onto the tops of the cooled cakes to cover.
Cut each of the mini marshmallows in half to create the eyes, press a small chocolate ball or chocolate chip to the cut edge of the marshmallow – it’s sticky and will hold it in place.
Add a glace cherry nose to the centre of each cake, a short length of strawberry laces for the mouth and two marshmallow eyes.
