Red Velvet Cupcakes are a classic for Valentine’s Day. This recipe is really quick and easy and enjoyable to make. I topped my Cupcakes off with a delicious White Chocolate Icing and decorated them with little chocolate hearts. Valentine’s Day can come!
What you will need for this recipe:
Cupcakes
- 75g vegan margarine
- 150g icing sugar
- A dash of vanilla extract
- 2 egg whites (free-range)
- 125ml soy milk
- 180g flour
- 8g baking powder
- 2 teaspoons cocoa powder
- A pinch of salt
- Red food colouring
Icing
- 125g vegan margarine
- 125g icing sugar
- 95g white chocolate couverture
Decorations
- Chocolate hearts
Baking utensils
- A muffin tray for 12 muffins/cupcakes
- 12 muffin/cupcake paper cases
- A stand mixer or a hand mixer
- A piping bag and a nozzle
- Optional: A skewer or a toothpick for checking if your muffins are ready
Timings and quantity:
½–1 hour work time
About 15 minutes baking time
Makes 12 portions
This is what you will need to do:
1. Preheat your oven to 180 degrees Celsius, top and bottom heat.
2. Line your muffin tray with the paper cases.
3. Whisk the vegan margarine, sugar and vanilla extract in your stand or hand mixer until light and creamy.
4. Add the egg whites and the soy milk.
5. Tip: Don’t worry if your mixture curdles slightly, it will get better once you add the dry ingredients.
6. Add the flour, baking powder, cocoa powder and salt.
7. Lastly, add the red food colouring. Start with a little bit, whisk it, and gradually add more until you have your preferred colour intensity.
8. Continue whisking until you have a smooth batter.
9. Spoon your batter into the paper cases and spread out evenly.
10. Put the muffin tray on a wire rack in the middle of the oven. If you don’t have a spot exactly in the middle, then opt for one a little lower than midlevel.
11. Bake for about 15 minutes, depending on your oven.
12. Tip: You can check if your muffins are ready by poking a skewer or toothpick into them. If the skewer or toothpick comes out clean or with just a few crumbs, your muffins should be ready.
13. Let the muffins cool off completely.
14. In the meantime, you can start making your White Chocolate Icing.
15. Break up your white chocolate couverture into small chunks.
16. Melt the white chocolate couverture in a bowl over a pan filled with boiling water.
17. Tip: Make sure that the water in the pan doesn’t touch the bottom of your bowl.
18. When the chocolate couverture has melted, very carefully remove the bowl from the pan. Please be really careful with this as your bowl will be hot!
19. Let the chocolate cool down to room temperature, stirring occasionally to prevent it from becoming solid again.
20. Whisk your vegan margarine until soft and creamy.
21. Gradually add the icing sugar.
22. Continue whisking until the ingredients are fully combined.
23. Add your white chocolate couverture (only if it is already at room temperature!) and whisk on a low speed until you have a light and soft consistency.
24. Tip: If you find that your icing is not soft enough you can add a little bit of milk.
25. Fill your icing into the piping bag and ice your now completely cool cupcakes.
26. Lastly decorate your cupcakes. I used small chocolate hearts but you can of course decorate your cupcakes anyway you like.
27. Enjoy your Red Velvet Cupcakes with White Chocolate Icing!
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