I love valentines day mainly because of all of the things you can bake or craft! Like heart shaped tarts and pies, cookies, home-made chocolates,
even sandwiches and fried eggs. I love all of the shades of pink and red so for me it’s not just for couples, its a fun girly holiday as well. One valentines me and my friend leanne spent the day baking, drinking pink cocktails and watching chick flicks which was so much fun.
This Valentines I decided to make my hubby’s favorite, red velvet cupcakes. They went down a treat, with him even getting out of bed to gobble one up! Red velvets are perfect for valentines, they are chocolate sponge but in a pretty shade of red topped with luscious cream cheese and vanilla bean frosting and you can decorate them in a million ways.
This recipe is honestly a great one, It had my lovely husband claiming they were the best thing he’s eaten! But then again he is bias! They came out fluffy and really moist and the frosting is my favorite kind because it’s not too sweet and smooth.
This recipe makes around 20 cupcakes and they were still just as soft two days later so you can make them in advance if you need to. Do not store in the fridge as that will dry out any sponge just keep them in an air tight container.
Happy Valentines Day Everyone!!
(please make sure that all of the ingredients are at room temp before you begin)
- 3/4 cups of sorghum flour
- 3/4 cups of white rice flour
- 3/4 cups of tapioca flour
- 1/4 cup of potato flour
- 1/4 cup of cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of xanthan gum
- 1/4 teaspoon of salt
- 3 eggs (separated)
- 1/2 cup of softened DF butter
- 1 cup of DF buttermilk
- 1 1/2 tablespoons of red food colouring
- 1 1/2 cups of sugar
- 1/4 cup of honey
- 1 cup of DF cream cheese
- 1/4 cup of DF butter
- 2 tablespoons of vanilla bean paste
- 3 cups of icing sugar
Preheat oven to 325°f and line a muffin tin with cupcake cases. Mix together the dry flour ingredients and put to one side. In a large bowl cream together the egg yolks, sugar and butter then slowly add the butter milk and honey. Add in the flour mix, in parts until fully combined then mix in the food colouring until evenly coloured.
Whisk the egg whites until firm then fold into the mixture until fully combined, for softer cupcakes I find leaving the mixture out at room temperature for 30 minutes has great results. If you have the time do that if not then pour into the cases and bake for 21 minutes or until a tooth pick comes out clean.
While the cupcakes are cooling whisk together the cream cheese, butter and vanilla then slowly add the icing sugar until fully combined. Place in the fridge until you are ready to frost the cupcakes.
Now have fun decorating them.