Rose and Strawberry Red Velvet Cupcakes
Prep time - 30 minutes
Cook time - 20-35 minutes
Difficulty - Medium
Serves / makes - 6 regular or 12 small
Ingredients
For the cakes -
100g gram flour (or 100g plain flour with gluten)
50g potato starch or tapioca starch (or 50g plain flour with gluten)
1T cocoa powder
100g caster sugar
2t baking powder
75g sunflower oil
150g plant milk
2t red gel food colouring*
A small amount of oil for the pan
For the jam filling (optional) -
3-5T smooth strawberry jam
For the frosting -
200g cream cheese
1/8t rose essence
1.5-2T syrup, I used agave
For decoration -
1 packet Love Hearts
Equipment
6 hole small cupcake pan or 12 hole mini cupcake pan
Large mixing bowl
Whisk or mixing spoon
Piping bag with one thin and one wide nozzle
Method
Heat your oven to 160c/320f/GM3.
In a large bowl mix the gram flour, potato starch, cocoa powder, sugar and baking powder. Add the oil and half the plant milk. Mix well removing any lumps using a whisk or mixing spoon. Add the remaining milk and food colouring, mix in well.
Put a drop of oil into each hole of your cupcake pan. Pour the batter into the pan, up to 1cm from the top.
Bake the cakes for 30-35 minutes for larger cupcakes or 20-25 minutes for mini cupcakes, until they are cooked through.
Remove the cakes from the pan once the cakes have cooled enough to handle.
Put the jam in a piping bag with a thin nozzle. Push the nozzle into the top of the cakes to fill the inside of the cakes with the jam.
Make the frosting by mixing the cream cheese, rose essence and syrup using an electric beater. Put the frosting into a piping bag with a wide nozzle. Chill in the fridge for 30 minutes to an hour. Pipe the frosting onto the cakes and top with Love Hearts.
Notes
*The red food colouring in this recipe needs to be very strong. Most red food colouring in supermarkets is not strong enough. Click HERE to see the red food colouring I use.