Valentine's Day recipes

Red velvet cupcakes

  1. Line a muffin tin with 12 paper cases. Preheat oven to gas 4/180°C/fan 160°C.
  2. Whisk together the oil, yogurt, vanilla and eggs until smooth and set aside.
  3. In a large bowl, mix the flour, cocoa, baking powder, bicarb and caster sugar. Make a well in the middle, then pour in the wet ingredients and fold together with a metal spoon.
  4. Mix in ¾ of the food colouring and the beetroot.
  5. Divide cake mix between the muffin cases. Make marble-sized foil balls by rolling 12 pieces of foil. Pop foil balls into the top of each tin hole to make an indentation for the hearts, then bake for 20 minutes or until a cocktail stick inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  6. While the cupcakes cool, mix the butter, icing sugar and soft cheese together in a bowl with an electric hand whisk until smooth.
  7. Spread the frosting over half the cupcakes, making a point at the bottom of the heart. Mix enough colouring through the remaining frosting to make a light pink to top the remaining cupcakes. Scatter over the sprinkles. The cupcakes will keep for up to 3 days in an airtight container in the fridge.
  8. Tip: Skip the pink food colouring to make these vegetarian.

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Red velvet cupcakes

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Showing 1 to 14 of 14 items

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