Cupcake Recipe

Red Velvet Cupcake and Cocktail Recipe

Babe Scott, a.k.a The Lazy Hostess, shares a seductive Valentine’s Day red velvet cupcake and red velvet cocktail recipe. You know what to do with all that luscious frosting…

Red Velvet Cupcake

300g all-purpose flour
2 tbsp cocoa powder
1⁄2 tsp salt
300g sugar
325ml vegetable oil
2 eggs
1 tsp vanilla extract
2 tbsp red food colouring
250ml buttermilk
2 tbsp white vinegar
1 1⁄2 tsp salt

Cream Cheese Frosting
230g cream cheese, room temperature
113g unsalted butter, softened
120g confectioners sugar
2 tbsp strawberry liqueur

1. Preheat oven to 180°C and line 12 muffin cups with paper liners. In a large bowl sift together flour, cocoa powder and salt. Set aside.

2. In another bowl, beat sugar and vegetable oil together with a electric mixer. Add eggs one at a time, mixing well after each addition. Add vanilla extract and red food coloring and mix well.

3. Add the dry ingredients to the sugar mixture, alternating with the buttermilk. Mix well after each addition.

4. In a small bowl add the vinegar to the baking soda. Stir well, there should be a small bubbling reaction. Add this into the batter and mix well.

5. Evenly fill muffin cups 2/3 of the way full with batter and bake for 20 minutes or until a tester inserted into the center comes out clean. Let cool before frosting.

6. To make the frosting, in a large bowl, with an electric mixer cream together the cream cheese and butter until light and fluffy. Slowly add the confectioners sugar until all in incorporated. Add the strawberry liquor and mix well. 

Red Velvet Cupcake Martini

50 ml Vodka
15 ml Strawberry liqueur
15 ml Bailey’s Irish cream Strawberry, for garnish
Red sugar, for garnish (optional)

Pour the vodka, strawberry liqueur and Baileys into a cocktail shaker half-filled with ice. Shake well and strain into a chilled martini glass. Garnish with a strawberry. For added decoration, rim the glass with red sugar before pouring.
* Make the red sugar by pouring some sugar into a bowl and mixing with a few drops of red food coloring. Let dry and then store in an air-tight container

Pineapple Cupcakes with Cream Cheese Filling Recipe

How good do these pineapple cupcakes look? You’ll love the surprise of the decadent cream cheese and honey filling with each bite.

Makes 12
1 cup wholemeal flour
1 cup spelt flour
3 tsp baking powder
½ cup raw sugar
½ tsp ground cinnamon
1¼ cups low fat Greek yoghurt or light sour cream
2 eggs
3 tbsp coconut oil, melted

½ cup light cream cheese
2 tbsp honey

1. Preheat oven to 180 degrees Celsius. Line a 12-hole (⅓cup capacity) muffin tray with patty cases.

2. To make the filling, combine cream cheese and honey in a small bowl, set aside.

3. Place flours, sugar and cinnamon in a medium bowl, stir to combine.

4. Place yoghurt, eggs and coconut oil into another bowl, whisk to combine. Add yoghurt mixture to the dry ingredients, stir with a wooden spoon until just combined (do not over mix). Add 2 cups of the pineapple dice to batter, gently stir to combine.

5. Spoon batter among prepared patty cases. Dollop the cream cheese filling equally on top of each filled patty case then press filling slightly down into batter. Sprinkle with remaining pineapple over the top. Bake for 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Recipe by Dr Joanna McMillan for Australian Pineapples

What are your favourite cupcake flavours? Tell us in the comments!