Red Velvet Buttercream Frosting For Cupcakes

Recently, I had to make some quick, but Christmassy looking cupcakes for a charity Christmas fair, so I decided to use my good old Low Sugar Chocolate Cupcakes recipe and add some fancy frosting. Lovely, velvety, Christmassy red. The cupcakes are ready in 35-40 minutes and the frosting should only take another 20-25 minutes plus cooling in the fridge (about 10-15 minutes). I don’t have the luxury of baking all afternoon, I have no time for that. Preparing the frosting whilst  baking the cupcake batches can save a lot of time. And they look fabulous! (They also double up as Valentine’s cupcakes.)

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Ingredients:

350g of sifted powdered sugar (first sift, then measure)
230g of soft butter
1 tsp of vanilla extract
1 tbsp of milk
2 tsp of Wilton Red Food Colouring Gel (available at Lakeland)

Method:

In a medium bowl mix the butter and the vanilla extract with electric mixer until it’s smooth and creamy. Add the powdered sugar and the milk and mix them in on a slow speed. Add the food colouring gel and with a paddle spoon mix it into your frosting. Add more food gel for deeper colour or less for a vintage look. Done! I normally pop it in the fridge for 10-15 minutes to avoid too runny frosting. Using a frosting bag and a nozzle you can now decorate your cake.

 

 

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