Sweetie Darling

Red Velvet Valentine’s Cupcakes Recipe

Date - 13th February 2017 / Author - Billie /

Red Velvet Valentine's Cupcakes

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.

The Flavour of Love

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 use an ice cream scoop to fill my cupcakes cases, which are ROSE GOLD! Finally!

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.

You can subscribe to my YouTube channel right here!

The Smoothest Topping

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EXCEPT for in this tutorial because the pasteurised egg whites I bought had gone out of date by the time I was able to record the video… so typical.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!)

Red Velvet Valentine's Cupcakes

Piping Chocolate

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.

Red Velvet Valentine's Cupcakes

Piping On Cupcakes

Once your cupcakes are completely cool, you can add your buttercream swirls.

I used a disposable piping bag and a large plain nozzle to pipe my swirls but you could use any nozzle you like.

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.

Red Velvet Valentine's Cupcakes

Decorating Cupcakes

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!

Billie xx

Red Velvet Valentine's Cupcakes Recipe
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
30 minutes
Red Velvet Valentine's Cupcakes Recipe
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
30 minutes
Ingredients
Red Velvet Cupcakes
  • 150 g caster sugar
  • 140 ml vegetable oil
  • 200 g plain flour
  • 1.5 tbs cocoa powder
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 120 ml buttermilk
  • 1 egg
  • 1/2 tsp red paste colour
  • 1 tsp vanilla
  • 1 tsp vinegar
Vanilla Meringue Buttercream
  • 60 ml pasteurised egg white (or 2 fresh egg whites)
  • 250 g icing sugar
  • 450 g softened butter
  • 1 tbs vanilla extract
Instructions
Red Velvet Cupcakes
  1. Put all the ingredients into a bowl and mix. Scrape down the bowl and mix until until everything is incorporated.
  2. Use an ice cream scoop to fill 12 cupcake cases.
  3. Bake in a pre-heated oven at 150c fan for 30 minutes or until cupcakes spring back when pressed.
  4. Leave to cool completely.
Meringue Buttercream
  1. Whisk egg whites until frothy.
  2. Add icing sugar and mix until completely dissolved- around 3-5 minutes.
  3. Add butter and beat until light and fluffy- around 10 minutes.
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Red Velvet Valentine's Cupcakes Recipe

Comments 4 comments to this post

13th February 2017 at 9:53 am / Courtney / Write:

You make it look so easy!! These are beautiful! I may even try it, once I’m done with my Valentine cookies! Love your blog and all your creations!! Xx

13th February 2017 at 10:27 am / Billie / Write:

Thank you! You’ll have to let me know if you try them 🙂 How are you decorating your Valentine cookies? xx

13th February 2017 at 10:58 am / Courtney / Write:

So far my Valentine cookies are shades of pink and red, and I’m airbrushing at the moment! I may have to incorporate the “love” text too- it’s simple but really lovely! I’ll post the cupcakes if I make them and will tag you on Instagram! 🙂

13th February 2017 at 11:14 am / Billie / Write:

I’d love to see your cookies too! They sound like they’re going to be amazing if you’ve got the airbrush out! Use #yesdarling then I’ll be able to find your photos easily 🙂 xx

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