Red Velvet Cupcakes with Cream Cheese Frosting

Tomorrow I have to give a presentation to the rest of my third year class, naturally - to get them all on side - I decided to make them some cupcakes, and who doesn't like a simple red velvet? The thinking twenteenagers cake choice!

     I decided to simply use some red polka dot cases (which are made by "Sweetly Does It" - http://www.kitchencraft.co.uk/catalogue/range.aspx?gid=41675&pg=SZji0DjTvs1arL8U3%2bYCFw%3d%3d ) and some edible silver glitter to decorate. I have no doubt that the boys in my class will just LOVE them...

     I decided to frost half the cakes with a star formation (a little like giant iced gems) and the other half, I frosted with my signature swirl. This makes half the batch positively slimming for those who are weight conscious...I promise!

     The recipe I used is a simple variation on Hummingbird's classic recipe, so it's undeniably gorgeous!

(For the Sponge) Makes 24:

120g butter

300g caster sugar

2 eggs

40g cocoa powder

1 tsp vanilla extract

80ml red food colouring

240ml semi skimmed milk

300g plain flour

1 tsp bicarbonate of soda

3 tsp white vinegar

(For the Frosting)

600g icing sugar

100g butter

250g cream cheese (e.g Philadelphia)

• Simply heat your oven to 170ºC (Gas Mark 3) and bake for 20-25 minutes.
• Once cool, mix all your frosting ingredients together and decorate as you wish (glitter is preferable, always.) 

Enjoy, K x