Strawberries & Cream Red Velvet Cupcakes


Nothing says I Love You like Strawberries & Cream and combined with cake … it’s a winner! (I am making Red Velvet Cupcakes, but you may substitute with any other cake, vanilla, chocolate, carrot, whatever your loved one’s preference.)


For the Cupcakes

  • 250 grams plain flour
  • 2 tbsp (30ml) cocoa powder (sifted)
  • 2 tsp (10ml) baking powder
  • ½ tsp (2.5ml) bicarbonate of soda
  • 100 grams soft unsalted butter
  • 200 grams caster sugar
  • 1 heaped tbsp (±20ml) christmas-red paste food colouring
  • 2 tsp (10ml) vanilla extract
  • 2 large eggs
  • 175 ml buttermilk
  • 1 tsp (5ml) cider vinegar

For the cream-cheese frosting

  • 1 cup (250ml) unsalted butter, softened
  • 2 packs (500g) cream cheese, softened
  • 8 cups (2L) confectioners’ sugar
  • 1 tbsp (15ml) milk


For the cupcakes

  • Preheat the oven to 170°C, and line 2 muffin tins with paper cases.
  • 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 – yes all of it – and the vanilla.
  • Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, 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 vinegar and divide this extraordinary batter between the 24 cases. Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge – more maroon acrylic than red velvet, to be honest.
  • Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.

For the cream-cheese frosting

  • In large bowl, beat butter and cream cheese with electric mixer until light and fluffy.
  • Gradually add confectioners’ sugar and milk. Beat on high until smooth (30 – 60 seconds).
  • If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time.
  • If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.
  • Ice cupcakes and top with strawberries.

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