Fluffy and moist, these red velvet cupcakes are the best! For a healthier and lighter option, drop the cream cheese frosting and top them with some coloured desiccated coconut. Enjoy them in your next get-together with your friends or family. (Adapted recipe from the book “The Cupcake” from Marks and Spencer.)
Directions
- Preheat the oven to 180°C and put 12 paper cases in the bun tray.
- Sift together the flour, bicarbonate of soda and cocoa powder. Place the butter and caster sugar in a separate large bowl and beat together until light and fluffy. Add in the egg and half the flour mixture. Beat in the buttermilk, vanilla extract and red food colouring. Fold in the remaining flour mixture.
- Spoon the mixture into the paper cases. Bake the cupcakes in the oven for 15-20’ until risen and firm to touch. Transfer to a wire rack and leave to cool.
- For the decoration, place the desiccated coconut and food colouring in a bowl and mix until the coconut becomes red (it is not going to become evenly red). Brush the surface of cupcakes with honey or maple syrup and roll the top in the coloured desiccated coconut. Enjoy your red velvet cupcakes!
