Romantic Red Heart Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups self-rising flour
- 2 Tbsps cocoa powder
- ½ tsp baking soda
- 1 pinch salt
- ½ cup Buttermilk
- 1 tsp White vinegar
- ½ tsp vanilla extract
- 1 Tbsp red Food coloring
- ¼ cup butter
- ¾ cup caster sugar (superfine)
- 1 egg
- For the topping
- 1 ½ cups cream cheese
- ¼ cup butter (softened)
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
- To decorate
- 4 Tbsps sugar
- red Food coloring
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12-hole bun tin.
2.
Sift the flour, cocoa, bicarbonate of soda and salt into a bowl.
3.
In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.
4.
Beat the butter and sugar in a mixing bowl until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.
5.
Spoon into the paper cases. Bake for about 20 minutes, until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: whisk all the ingredients together in a food processor or with an electric whisk until smooth. Cover and chill for 1 hour before using.
7.
Spread the topping over the cakes.
8.
To decorate: stir together the sugar and red food colouring, until the sugar is evenly coloured.
9.
Lightly place a heart stencil on top of each cake and sprinkle with the sugar (about 1 teaspoon per cake)
