Red Velvet Cupcakes!

Here’s something I made quite a while ago for my birthday.  I had way too much free time and so decided to play around with the icing.

It’s actually not too difficult once you get the hang of it. I ended up using it again for my uni tute group,- though cycling a bike while trying to carry these was an eventful experience!

Red Velvet Cupcakes!!- I made 18 for my 18th 😛

Here’s a batch I made 3 months later for uni!

The Cupcakes

  • 250g plain flour
  • 2 x 15ml tbsp cocoa powder, sifter
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 tsp red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar
  • 2 x 12-bun muffin tins


  • 500g icing sugar
  • 250g soft unsalted butter
  • 1 tsp lemon juice
  • Food colouring – really depends on the colour flower you want to produce, but just remember you need two shades of it. I recommend pink and red for a first go.

To make the cupcakes:

  1. Preheat the oven to 170C and line the muffin tins with paper cases. Combine the flour, cocoa, baking powder and bicarb in a bowl.
  2. In another bowl, cream the butter and sugar, until pale. Then beat in the red food colouring and the vanilla.
  3. Still beating this mixture, now alternate adding 1 spoonful of the dried ingredients, then 1 egg, then dry , then egg etc. you get the point!
  4. Beat in the buttermilk and vinegar and fill the muffin tins- don’t overfill-only to about ¾ ish!
  5. Bake for 20 minutes, or until a tester comes out clean.
  6. Cool on a wire rack

To make the icing:

  1. Sift the icing sugar into a bowl, add the butter (cubed if you have time, or just whole if your rushed for time like I normally am!) and beat together until smooth.
  2. Pour in the lemon juice(some recipes will say use cider vinegar-DON’T unless you want the icing to smell like it – and honestly its not the most pleasant smell in the world, kinda reminds me of the formaldehyde in my anatomy labs!) and beat again to make it silky smooth.
  3. Now comes the trick part! You need to ice the cupcakes, now if you don’t want to do the rose icing just spoon the icing on or do another pattern which is a lot less time consuming. If you like playing with icing then read on……..
  4. Colour your icing by adding the lighter shade to the icing -if you’re unsure how much start with a drop and continuously mix and add until it’s the colour you want.
  5. Now take your piping bag and place your rose bud tip inside ( ( also don’t forget to cut off the end of the bag so the tip protrudes through!) and align the thin part of the tip with where the seams of the bag join. Then run a drop of the darker food colouring along this edge of the bag.
  6. Fill the piping bag with the icing. And now  using a flower nail tip [( -its hard to improvise this but if you’re in a bind you could possibly use the flat bottom of a long stemmed glass. ] pipe a small dollop in the centre and then pipe outwards from this dollop small petals. This is hard to visualize, so my best advise is for you to watch some youtube clips of this or look at this website (
  7. Then using a clean pair of scissors transfer this flower over to the cupcake
  8. If you’re really hard working you can even add a leaf or two if you’d like using the leaf tip ( and green icing

Hope you all enjoy!


My First Post -Lemon Meringue Cupcakes

So here’s the gist of it. I currently have either too much free time, or none and should be studying!! So instead I am posting the latest cooking endeavours that I’ve undertaken ……..they possibly may have been successful, or complete failures! So here’s my first recipe it’s Lemon Meringue Cupcakes. Hope you enjoy 🙂

Lemon Meringue Cupcakes!!!


For the lemon curd
1/3 cup fresh lemon juice
3 large eggs
1 large egg yolk
1/2 cup granulated sugar (but really white sugar will do!)
8 tablespoons unsalted butter, cut into cubes
1 teaspoon fresh grated lemon zest

For the cupcake batter:
2 cup plain flour
2 1/2 teaspoons baking powder
3/4 tsp salt
1 tablespoon fresh grated lemon zest
1 cup granulated sugar (again white sugar is fine as well)
6 tablespoons butter, softened
1 large egg
1 teaspoon vanilla
1 cup milk

For the meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup caster sugar

To make the lemon curd:
1. Whisk lemon juice, eggs, egg yolk and sugar together until smooth.
2. Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted; this can take anywhere from 8 to 20 minutes depending on how high the heat is set and how cold the ingredients were.- (mine took around 17 minutes!)
3. Remove from heat and push through a fine mesh strainer. Fold in lemon zest, cover with plastic wrap and thoroughly chill before using.

To make the cupcakes:
1. Preheat oven to 190 degrees celsius
2. In a medium bowl, whisk together flours, baking powder and salt.
3. In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue.
4. Add the butter and using electric beaters, beat together until light and fluffy. Beat in the egg and vanilla until combined. Add dry ingredients to butter mixture alternately with the milk; beginning and ending with the dry ingredients.
5. Evenly divide batter between 12-14 paper-lined muffin cups; they should be about 2/3 full. (-seriously don’t overfill otherwise the meringue won’t stay in place)
6. Bake for 15 – 20 minutes, or until a tester comes out clean, and remove cupcakes from tray and place on drying rack -(if you don’t the butter will seep through, making the paper cups very oily)

To make the meringue:
1. In a large mixing bowl (which must be fastidiously clean otherwise the meringue really won’t form), whip egg whites and cream of tartar until foamy.
2. Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.

To assemble the cupcakes:
1. Preheat oven to 200 degrees Celsius.
2. Place cupcakes on a large baking sheet. Use a knife to cut out a small cone out of the center of each cupcake.
3. Fill a piping bag (or a ziplock bag if you don’t have one and just cut off the top). Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake then using the back of a spoon very lightly cover the top of the cupcake with lemon curd as well.
4. Using another piping bag, fill with the meringue mixture- using whichever tip you prefer. (-I used a star tip ) And cover the top of the cupcake using a concentric circle pattern, from outside in.
4. Bake at 200 degrees Celsius until the tops of the meringues brown- about 4 to 6 minutes. (But make sure you stay and watch as the change from white to burnt is freakishly fast!)