Delectable,delightful and decadent. These cupcakes are a perfect dessert to share.

  • Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • American
    • Vegetarian

    Red Velvet Cupcakes

    Recipe Information

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    180g Perfect for Baking Spread

    180g The Pantry Caster Sugar

    160g The Pantry Self Raising Flour

    20g Cocoa Powder

    3 Large Eggs

    10g tube Red Food Gel

    ½ tsp Vanilla Essence

    12 The Pantry Paper Cup Cases

    200g Choceur White Chocolate

    200g Soft Plain Cheese

    110g Unsalted Butter

    12 hole bun tin


    Put the flour, sugar, eggs, spread, cocoa powder and the food colouring in a food processor and blend until well mixed.

    Put the paper cases in the tin and divide the mixture between them.

    Preheat the oven to gas mark 4/170C and bake in the oven for about 15 minutes to rise until just firm to the touch.

    Allow to cool.

    Break up the chocolate and put into a heat-resistant bowl, along with the butter, over a pan of boiling water and stir until melted.

    Make sure the bottom of the bowl doesn't touch the water.

    Remove the bowl from the pan, add the soft cheese, vanilla essence and a few drops of the food colouring of your choice and whisk well. If you are icing your cupcakes in multiple colours, separate your mixture out into different bowls before adding the food colouring.

    Allow to cool and then pipe over the top of the cupcakes.

    To brighten up your cupcakes, top with your favourite berries.