Lola's Cupcakes reveals how to make sought-after Red Velvet cupcakes

Caroline Allen
Contributor
We know what we're making this weekend. (Getty Images)

You may be lucky enough to be in the Lola’s Cupcakes delivery catchment areas, but if you’re not, it’s likely you’ve gone over two months without a sweet treat pick-me-up.

Due to the coronavirus pandemic, all Lola’s Cupcakes stores have been closed, so its Red Velvet cupcake recipe has come at just the right time.

Many of us are fatigued from the same old banana bread recipes and virtual quizzes, so this recipe could be the ray of sunshine we need.

Luckily, all the ingredients are relatively easy to find in the supermarkets now, so no more lack-of-flour emergencies.

The British bakery chain shared its seven-part recipe on Instagram to give people who are still unable to go about their normal lives a little boost.

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The recipe takes around an hour to complete in total, with 20 minutes baking time in the oven. Start by popping your oven on 180C.

Ingredients:

Cupcakes:

  • 110g butter

  • 160g caster sugar

  • 1 tsp vanilla bean paste

  • 1/2 tsp red food colouring paste

  • 1 egg

  • 3 T sunflower oil

  • 3/4 T white wine vinegar or lemon

  • 35g dark chocolate (melted)

  • 190g plain flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 T unsweetened cocoa powder

  • 70ml single cream

  • 70ml whole milk

  • 35g ground almonds (optional) 

Cream cheese icing:

  • 60g butter

  • 1 tsp vanilla bean paste

  • 200g icing sugar

  • 400g cream cheese

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Method:

Cupcake

  1. Beat butter, sugar, vanilla together until light and fluffy

  2. Add egg, and melted chocolate and beat until fully incorporated

  3. In a separate bowl, mix together milk, cream and oil, then add into butter mixture

  4. Add in dry ingredients, flour, ground almonds, baking powder and cocoa and beat until red colouring is fully mixed through

  5. In a small bowl add the vinegar to baking soda, mix thoroughly and then pour into cake batter, folding through until fully combined

  6. Scoop into cupcake cases roughly 2/3 full

  7. Bake for 18-22 mins at 180C

Cream cheese icing

  1. Beat butter until light and fluffy and whiter in colour

  2. Add in icing sugar, and vanilla and stir until mixed through, then beat with electric beater until fully incorporated

  3. Add in cream cheese and beat until combined (be careful not to over-mix)

  4. Squeeze into a piping bag and apply in a circular motion to the top of the cupcake then sprinkle with crumbs from a pre-baked red velvet cupcake 

And there we have it, an easy cupcake recipe that will have your family or friends floating down to the kitchen this weekend.