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.
Cooking time25 minutes
Prep time45 minutes
Servings12 portions
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
Nutritional facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
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.
- Recipe serves 12
