Lindt Red Velvet cupcakes
I dare say they are… After years of trying this recipe and that, and winging it with my own ideas I think I have finally perfected my recipe. Lindt Red velvet cupcakes. Yum.
Side note: The reason I used Lindt chocolate in the first place is because I realised I had ran out of cocoa at the last minute -i.e. at 8pm this evening – if you dont have Lindt, or dont wanna blow that kind of money on cupcakes then a half cup of cocoa will substitute just fine.
For the cupcake:
2 cups flour
1 slab 85% cocoa Lindt chocolate
1 cup butter
2.5 cups sugar
1 tsp vinegar
1 tbsp vanilla essence
1 tsp salt
2 tbsp red food colouring
1 tsp baking powder
1 cup buttermilk
2 tbsp milk
For the icing:
250gr cream cheese
0.5 cups butter
0.5 cups icing sugar
100ml heavy cream (thick/double thick)
1 tsp vanilla essence
*Preheat your oven to 180*
To start put your chocolate in pieces in a glass bowl over a simmering pan of water on the stove and leave to melt.
Mix your butter and half a cup of the sugar together at a high speed till it is light and fluffy.
In another bowl mix your dry ingredients (flour, the rest of the sugar, baking powder, salt).
In yet another mixing bowl (I don’t have this many so I end up swopping and keeping ready mixed stuff in tupperware and all sorts of tricks) lightly beat your egg with the buttermilk, vanilla and food colouring.
Add your dry ingredients to your butter mix slowly while mixing. Then beat in your egg mix, and then your melted chocolate and once it is all nicely combined mix in your milk just to loosen it all a bit.
Divide your delicious batter between 12 lined muffin pans and bake for 25 mins.
In the mean time, you can mix your icing. Beat your cream cheese and butter together till its creamy and soft, then add your icing sugar and vanilla. Lastly add your cream and beat for a good 3 minutes. Leave that in the fridge while you get your cupcakes out and wait for them to cool.
Ice them and you are ready to rock!
(I tried piping these… the icing was a little bit soft still, I would suggest leaving it in the fridge a little longer, or if you like the messy iced look then you’re good)