Ingredients
For the red velvet cupcakes
- 185 g granulated sugar
- 150 g all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 2 eggs
- 200 ml milk
- ½ tbsp apple cider vinegar or white wine vinegar
- ½ tsp vanilla extract or essence
- 70 ml vegetable oil + more to grease the pan
- 30 g cornstarch
- 2 tbsp cacao powder 100% cacao
- ½ tbsp liquid red food colouring
For the raspberry sauce
- 300 g raspberries, fresh or frozen
- 4 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp lemon juice
For the cream cheese buttercream
- 120 g unsalted butter at room temperature
- 100 g cream cheese at room temperature
- 70 g icing sugar
- ½ tsp vanilla extract or essence
Instructions
For the red velvet cupcakes
- Mix all the ingredients for the batter using a whisk or an electric mixer until homogeneous. If you're using a stand mixer, remember to stop every once in a while and scrape down the sides and base of the bowl where dry ingredients tend to accumulate.
- If your muffin pan is non-stick, just grease them with a light layer of oil. If they're not, use paper linings. Fill the pan leaving 3mm without covering.
- Bake the muffins at 180°C/350°F for 20-30min or until you can insert a knife or skewer and it comes out clean.
- Let them cool down completely before unmoulding and especially filling.
For the raspberry sauce
- Place all the ingredients in a pot over medium heat. Mix constantly until it starts boiling. Let it boil for one minute and remove them from the heat.
- Blend the sauce and pass it through a sieve/colander. Wait for it to cool down completely before using it.
For the cream cheese buttercream
- Beat the butter, cream cheese and vanilla using an electric mixer until nice and white. If using a stand mixer, remember to stop every once in a while to scrape down the sides and bottom of the bowl using a spatula.
- Add the sugar and beat until fully incorporated, at least 2 minutes.
For the assembly
- Using an apple corer, remove the centre of the cupcakes, without going completely through. Fill them with raspberry sauce and put a small part of the centre you took out as a lid.
- Using a pastry bag fitted with a piping tip, pipe frosting on the cupcakes. It's important that the cupcake and the sauce are not even remotely warm at this point or they will melt the buttercream.
- Finish by adding a drizzle of raspberry sauce.
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