Adapted from Tasty
Desserts. Copyright
© 2019 by BuzzFeed,
Inc. Photographs
copyright © 2019 by
Lauren Volo.
Published by
Clarkson Potter, an
imprint of Penguin
Random House, LLC.CUPCAKE HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 45
Red raspberry
velvet cupcakes
with marbled cream
cheese frosting
MAKES 24
375g (13oz) plain flour
1 tbsp unsweetened natural cocoa
powder
1 tsp bicarbonate of soda
1 tsp kosher salt
350g (12oz) raspberries, plus more
for garnish, if desired
300g (10½oz) granulated sugar
240ml (8½fl oz) buttermilk, at room
temperature
160ml (5½fl oz) vegetable oil, plus
more if needed
2 tbsp liquid red food colouring
(optional)
2 tsp vanilla extract
1 tsp distilled white vinegar
2 large free-range eggs
For the frosting
2 x 225g (8oz) tubs of cream
cheese, at room temperature
230g (8oz) unsalted butter, at room
temperature
1 tsp vanilla extract
½ tsp kosher salt
375g (13oz) icing sugar
1 Preheat the oven to 180°C/Gas
Mark 4. Line 18 muf fin tin holes with
paper cases.
2 Make the cupcakes: In a large bowl,
whisk together the flour, cocoa powder,
bicarbonate of soda and salt until
evenly combined.
3 In a small food processor or blender,
puree the raspberries. Scrape the
raspberry puree through a fine-mesh
strainer into a bowl, pushing it through
with a rubber spatula, to remove the
seeds. Set aside 50g (1¾oz) of the
raspberry puree in a small bowl for the
frosting. Pour the rest of the raspberry
puree into a separate large bowl and
whisk in the granulated sugar,
buttermilk, vegetable oil, food colouring
(if using), vanilla, vinegar and eggs
until smooth.
4 Pour the buttermilk mixture over the
flour mixture and stir with a whisk until the
batter just comes together. Divide the
batter among the prepared cases.
5 Bake until a toothpick inserted into the
centre of each cupcake comes out clean,
20-25 minutes. Transfer the muffin tins
to wire racks and let the cupcakes cool in
the tins for 20 minutes, then remove the
cupcakes from the tins and place them
directly on the racks to cool completely,
about 1 hour.
6 Make the frosting: Combine the
cream cheese, butter, vanilla and salt in
a large bowl. Using a handheld mixer,
beat on a medium speed until smooth.
Sift the icing sugar through a fine-mesh
sieve over the cream cheese mixture,then beat on low speed until combined.
Increase the speed to medium and beat
until lightened and fluffy, about 1 minute.
Scrape the reserved raspberry puree into
the frosting and use a rubber spatula to
fold the puree into the frosting just
enough to swirl it, about 5 turns.
7 Transfer the frosting to a piping bag
fitted with a 2.5cm (1in) plain round tip
or to a zip-top plastic bag with one
corner cut off. Pipe the frosting onto
each cupcake. (Alternatively, simply
dollop the frosting on each cupcake and
spread evenly with a table knife.) Top
each cupcake with a whole raspberry, if
you like, to garnish.