Red Nose Cream Cheese Cupcakes
Red is my favourite colour and it just so happens that red velvet cupcakes with cream cheese icing are my favourite wee buns! Comic Relief’s Red Nose Day is upon us, so I am sharing this recipe with you so that you too can have a #rednoseday teatime treat with your friends and family!
The recipe below is adapted from one shared by the fabulously decadent, Nigella Lawson but I’ve made a few basic changes to the recipe and added a little flavour to the cream cheese icing. I’ve used Abernethy butter for extra creaminess. Then, for a hint of acidity in the icing I added Arcadia Delicatessen’s flavourful Fig Balsam Vinegar which is a fantastic ingredient to add to either sweet or savoury dishes. If you’re a fan of the fig, click here for a roasted fig & goat’s cheese recipe that will take your tastebuds to heaven and back… mmm!
Happy Red Nose Day and remember to snap and share your home made treats with @scullerymade on Facebook, Instagram and Twitter!
Red Nose Cream Cheese Cupcakes
Makes 18-20 cupcakes
Preparation time: 10-20 mins
Cooking time: 20 mins
Calories per serving: who’s counting!
For the cupcake mixture:
190g plain flour
1 tablespoon cocoa powder
1.5 teaspoons baking powder
1/4 teaspoons bicarbonate of soda
75g Abernethy butter
150g caster sugar
2 teaspoons vanilla extract
4 teaspoons red food colouring
2 large eggs
1 teaspoon Arcadia Deli’s Fig balsamic vinegar
For the cream-cheese icing:
400g icing sugar
125g Abernethy butter
125g cream cheese
2 teaspoons Arcadia Deli’s Fig balsamic vinegar
Red nose character’s for decoration!
Preheat the oven to 170oC and line a baking tray with 18-20 bun cases.
Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a mixing bowl.
Using an electric mixer, cream the butter and the caster sugar until you have a smooth pale yellow mixture.
Continue to mix while adding the food colouring and the vanilla extract. Then to the same bowl, while still mixing, add two tablespoons of the cocoa/flour and one whole egg. Gradually add two more tablespoons of cocoa/flour and the second egg followed gradually by adding the rest of the cocoa/flour.
While still mixing the cupcake batter, add Arcadia Deli’s Fig Balsam Vinegar and the butter milk and mix through the batter.
Divide the batter between 18-20 bun cases and bake at 170oC for 17-20 mins. Once baked, leave the cupcakes to cool on a metal rack before icing.
For the icing, add the cream cheese, butter and icing sugar to a food processor and pour in Arcadia Deli’s Fig Balsam Vinegar. Mix on high until the icing is a smooth, creamy consistency with no visible lumps of icing sugar.
Spoon the icing into a plastic piping bag (a sandwich bag will do the job – cut off a small edge on one of the corner’s to pipe) and ice the cupcakes.
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