In this post, I’ve included my recipes for red velvet cupcakes and meringue buttercream, as well as the template for the ‘love’ toppers and affiliate links for the different products used.
I’m pretty sure the flavour of Valentine’s Day is red velvet. And chocolate obvs… but if it’s cake, it’s gonna be red velvet.
I think this recipe is the easiest cake recipe ever; it’s a one bowl recipe. Bung everything in and mix! What joy!
I always bake my cupcakes at a low temperature, 150c in a fan oven and these red velvet valentine’s cupcakes take 30 minutes in my oven.
You can test a cupcake is baked by pressing lightly on the top of it.
If it springs back, it’s ready. If it’s squishy and you leave finger prints, it’s not quite done and will need a few minutes more.
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If you haven’t tried meringue buttercream before, I can only describe it as probably the smoothest thing you will ever eat…
It’ll make sense when you try it. There is just nothing granular to it at all!
I always use pasteurised egg whites for this meringue buttercream because it isn’t being cooked.
EXCEPT for in this tutorial because the pasteurised egg whites I bought had gone out of date by the time I was able to record the video… so typical.
Normally pasteurised egg whites are advisable though.
Unless you’re of the mind that we are all modern day pansies and should just get on with eating raw stuff.
(I kind of agree. Don’t tell anyone!)
I mean, lol.
I’ve never been any good at piping chocolate and have steered well clear of it, choosing to use royal icing for all piping.
This time, I forced myself to get to grips with it and it happened!
The trick with chocolate is to let it flow by itself and just guide it.
Don’t squeeze the piping bag at all, it doesn’t need any help, except for some gentle steering.
I melted dark chocolate and put it into a plastic disposable piping bag.
Then I used a template covered in cellophane for piping my chocolate onto.
You can download the love template here.
Once piped, you can either let your chocolate set at room temperature or chill it in the fridge or freezer for a much quicker setting time.
Once your cupcakes are completely cool, you can add your buttercream swirls.
Squeeze generously in a circle then move up and in slightly so your second loop rests a bit on the first.
Continue until you get to the top, stop squeezing and pull the nozzle away.
Your set chocolate decorations should easily peel away from your cellophane.
I turned the whole sheet over and peeled the cellophane away and they all came off beautifully.
You can either leave the chocolate decorations plain, or you can dust them with edible metallic dusts to make then shimmer.
I used Rolkem gold on mine but a bronze would give you a rose gold finish to match the cases.
Press your chocolate toppers lightly into your buttercream swirls and voila!
Red velvet valentine’s cupcakes complete!
If you bake these cupcakes, use #yesdarling on Instagram so I can see!
Happy Valentine’s, Sweetie Darlings!