Easter desserts week 1: Red Velvet Easter Cupcakes

After 2 weeks of celebration and feasting, the Lunar New Year come to a close last week. However, I seem to have celebrations to attend post Lunar New Year! A few friends have moved into new homes in the past 2-3 months and I have attended 2 house-warming celebrations during the last 2 Sundays. Since I am baker, I have baked a cake for each of the celebration using the giant cupcake mould gift that I received last Christmas. I have chosen the favourite colours of the hostess for each cake. The colours reminds me of Spring! I was amazed at how lovely the cakes turn out.

The giant cupcakes were baked and frosted using the Red Velvet cupcake recipe that I am sharing with you today. Each recipe makes about 14 cupcakes and you will need 1.5 recipes for the giant cupcake. I used 2 recipes for the giant cupcake and usually have enough batter for about 6 cupcakes. As Easter is coming, I have decided to make some Easter themed cupcakes. The children at the party were rushing for these 6 cupcakes!

Red Velvet Cupcakes (Makes 14 cupcakes)

Cupcakes:

250g self-raising flour

½ teaspoon baking soda

100g soft unsalted butter

180g caster sugar

2 tsp vanilla extract

2 large eggs

175 ml milk

1 tbsp + 1 tsp apple cider vinegar

1 tbsp red food colouring

4 tbsp cocoa powder

1.    Preheat the oven to 180°C and prepare cupcake cases.

2.    Mix 1 tablespoon of cider vinegar into the milk and let it stand for 5 minutes.

3.    Sieve the self-rising flour, cocoa powder and baking soda together in a bowl.

4.    In another bowl, cream the butter and sugar, till a soft, pale mixture forms. Beat in the vanilla extract.

5.    Into the mixture, fold 1 spoonful of the dry ingredients, then 1 egg, followed by some more dry ingredients, then the other egg, followed by the rest of the dry ingredients.

6.    Mix in the additional 1 teaspoon of cider vinegar into the milk and pour in the milk mixture into the batter. Mix well and divide the batter into the 14 cases.  Bake in the oven for about 18 - 20 minutes.

7.    Leave them to cool before frosting or storing.

Cream Cheese frosting and decorating:

250g cream cheese

125g butter

½ - 1 cup icing sugar (to your taste)

1 tsp vanilla extract
1 tsp apple cider vinegar

Green Food colouring 

Piping bag fitted with Wilton #233 piping tip

Chocolate eggs (I used peanut M&Ms)

1.    Leave the cream cheese and butter to soften at room temperature for about 30 minutes.

2.    Beat the cream cheese and butter together in a mixer till smooth.

3.    Add the icing sugar and vanilla essence to the mixture and beat till smooth.

4.    Mix in the food colouring a little at a time till desired colour is achieved.

5. Fill a piping bag with the frosting and pipe all over the cupcake.

6. Chill the cupcakes and put 3 peanut M&Ms on each cupcake before serving. 

Note: Do not put the M&Ms into fridge as the condensation will cause dis-colouration. 

You can involve the children in piping the frosting and placing the chocolate eggs. Happy Spring!