Red Velvet Cupcakes for Your Valentine
Catherine Lawson
Food has long been the language of love, especially when it comes in baked form. It’s really no surprise – food, love and pleasure are intrinsically linked. The Greeks acknowledged this by sending sweet missives in the shape of honey cakes to their loved ones – the ultimate symbol of passion. The Romans chose a ‘simple cake’ (actually a loaf of bread) to declare their romantic intentions, though one of those might not get you far today. And the Victorians were partial to ‘Lancashire Courting Cakes’ (a bit like a Victoria sponge sandwiched together with strawberries and cream) as a show of love.
Throughout history we have shown time and again that we can be won over with a good slice of cake, and the reason is simple: the happy hormones (dopamine, serotonin and endorphins) released when we eat them mimic the feeling of falling in love. It begs the question – does the key to romantic longevity lie in keeping a few slices of the good stuff on hand?
When it comes to romantic celebrations which call for something extra special, however, I can’t think of anything more appropriate than a classic red velvet – red being the colour of love. Deep scarlet sponges topped with cool, silky-smooth buttercream deliver a deliciously decadent bite every time. It’s a combination that’s hard to beat – a marriage made in heaven some might say. And tucked inside those gorgeous textures are the subtle flavours of cocoa and vanilla – not too overpowering, more of a whisper than a shout. In cupcake form, topped with fresh, velvety red rose petals, they’re even lovelier – the perfect expression of romantic love. So, if you’re planning on seducing with sweet treats this Valentine’s Day, some homemade red velvet cupcakes might be the very thing to sweep your loved one off their feet.
Wet mix
225g caster sugar
135ml sunflower oil
225ml almond milk (unsweetened)
1 tsp vanilla paste (optional)
1 tbsp cider vinegar
2 x flax eggs
(To make the flax eggs mix 2 tbsps ground golden flaxseed with 75ml cold water and leave to thicken for around 5 minutes before using)
Approx 15ml oil-based red food colouring (for example Colour Mill). You want the mix to be a nice vibrant red.
Dry mix
300g plain flour
1heaped tsp cocoa powder
1 ½ tsps baking powder
1 tsp baking soda
Pinch salt
Buttercream Icing
300g plant-based spread (I recommend Flora original)
600g icing sugar
1-2 tbsps almond milk (unsweetened)
1 tsp vanilla paste
To decorate
Fresh red rose petals
Edible glitter (optional)
Makes 9 large or 12 small
(plant-based)
To make
- Pre-heat the oven to 180c and prep a 12-hole muffin tray with cupcake cases or muffin wrappers (I use brown tulip muffin wrappers).
- Whisk the wet mix ingredients together in a large bowl until well combined.
- Sieve the dry ingredients into the wet mix and whisk until well combined.
- Divide the mixture between the cases and bake for 20-25 mins (if doing 12), or 25-30 mins (if doing 9) They’re ready when a skewer inserted in the middle of one comes out clean.
- Set aside to cool.
- To make the buttercream icing, whisk the Flora and icing sugar together until it resembles breadcumbs.
- Add the milk one tbsp at a time (you might not need both) and keep whisking until the buttercream is soft and light.
- Add the vanilla at the end, whisking it though until well combined.
- When the cakes are cool, spoon the icing into an icing bag fitted with a large round icing nozzle and ice each cupcake with a wide circle of icing.
- Finish each cupcake with a fresh red rose petal sprayed with some edible glitter.
