When I think of the Queen’s Jubilee and food I’m thinking tradition, British, Red, luxury and fun. I tried my first red velvet cupcake back at Bite n Write in the autumn and I fell in unconditional love immediately so sooner or later it was a given that I would try and make some. The internet is full of recipes and this is the one I settled on for my first try….

Red Velvet Diamond Jubilee Cupcakes

Ingredients for 12 cupcakes

Cream cheese frosting

Extras

Cupcake cases, decorations

Method

• Preheat the oven to 170C/325 F/ Gas mark 3
• Beat the butter and sugar until smooth and creamy (I used my fabulous Cuisinart food processor)
• Add the egg and beat well
• In a separate bowl mix the cocoa powder, red food colouring and vanilla extract together until a paste is formed (mine went quite dry so had to use a spatula to get it out)
• Add to the butter mixture and mix thoroughly, stopping occasionally and scrape down the sides of the bowl with a spatula to make sure all the ingredients are combined
• Add half the buttermilk and half the flour and mix well
• Scrape all ingredients down from the side of the bowl and add the other half of buttermilk and flour and mix well again.
• Scrape down the sides and one final beat making sure it is all the same colour

Spoon the mixture into the paper cases until they’re 3/4 full and bake in the preheated oven for 20 – 25 minutes

Test to see if they’re ready by touching the cakes, the sponge should bounce back under your fingertips

• Leave to cool slightly and then place on a cooling rack.
• For the cream cheese frosting beat the icing sugar and butter together until well mixed and then add the cream cheese and beat until it is light and fluffy
• When the cupcakes are cold spoon over the cream frosting or pipe with a fluted nozzle for a swirl effect

Verdict  7/10

Not red enough The one I ate at Bite N Write was scarlet but the cocoa powder covers that up and although delicious next time I’m going to try with no cocoa powder. I want it RED