Red Velvet Cupcakes with a Milk Chocolate Rudolf Topping
Makes 14
These are so fun! And a perfect bake for Christmas with the kids. The recipe here has notes for how to make it a gluten-free recipe. Curly Wurlys pieces are perfect to use to decorate these but by all means use an alternative or leave out.
Ingredients:
For the cakes:
160g plain flour (gluten-free if required)
35g corn flour
1/2 tsp (gluten-free if required) baking powder
1/4 tsp xanthan gum (only needed if using gluten-free flour)
1/4 tsp fine salt
4 heaped tsp cocoa powder
60g softened butter
120ml vegetable oil
200g caster sugar
2 large eggs, separated
2 tsp vanilla extract
120ml butter milk (or full fat milk with 1 tsp of lemon juice or white wine/cider vinegar mixed and left for five minutes)
1/2 tsp white wine or cider vinegar
Red gel food colouring
For the decorations:
100g milk chocolate, melted
200g softened butter
400g icing sugar (sieved)
5 tbsp cocoa powder
Pinch of fine salt
Milk to loosen (if necessary)
Curly Wurly Squirlies
Edible eyes/mini smarties
Red dragees for the nose or use some red edible glitter
Step 1: Preheat your oven to 180c (fan) and line your muffin trays with 14 cases.
Step 2: Sift the two flours together along with the cocoa, salt and baking powder (and xanthan gum if needed). Set to one side.
Step 3: Whisk the egg whites until they reach soft peaks. Set to one side.
Step 4: Using the paddle attachment on your mixer, beat the butter and sugar together until smooth, then add the oil. Mix again until combined, then add the egg yolks, vinegar and vanilla extract. Beat until smooth (it may look grainy don’t panic!). Then add your desired amount of red colouring.
Step 5: On a low speed, gradually add the buttermilk and flour mix, alternating a third at a time until fully combined.
Step 6: Remove your bowl from the mixer and then carefully fold in the whisked egg whites until you have a smooth and airy batter. Divide between your cupcake cases. Bake for 18-20 minutes until risen and spring back to the touch (you could also check that a skewer comes out clean).
Step 7: Remove from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack to cool completely before decorating.
Step 8: To make the chocolate butter icing, melt the milk chocolate in a heatproof bowl, you can microwave it in 30 second bursts until melted. Set to one side to cool for a few minutes.
Step 9: Beat the soft butter and the icing sugar together, add the cocoa, a pinch of salt and the cooled melted chocolate and continue to beat, until smooth. If necessary add a tablespoon or two of milk and mix until completely smooth.
Step 10: Top the cooled cakes with the icing. You can use a knife or piping bag to do this. Then use the curly wurly squirlies to create the antlers and the smarties, or similar for the nose and eyes.