Red velvet choc-cherry cupcakes

Vegetarian
Health score
2%
Red velvet choc-cherry cupcakes
40 min.
12
302kcal

Suggestions


Indulge in the delightful world of baking with our Red Velvet Choc-Cherry Cupcakes! Perfectly blending the rich and velvety texture of red velvet with the sweet-tart essence of cherries, these cupcakes are an irresistible treat that will impress both family and friends. With their striking red hue, they not only look stunning but promise an explosion of flavor with every bite.

Whether you're celebrating a special occasion or simply treating yourself to some homemade goodness, these cupcakes are sure to elevate your dessert game. They are easy to make and can be prepared in just 40 minutes, making it a convenient choice for even the busiest of bakers. Each cupcake is decadently topped with a luxurious chocolate and cherry icing that adds another layer of deliciousness and make them truly memorable.

This vegetarian recipe yields 12 delightful servings, so you'll have plenty to share—or not! With only 302 calories per cupcake, they are a guilt-free indulgence that fit perfectly into any dessert lovers' diet. The combination of butter, sugar, and dark chocolate awakens the inner baking enthusiast in all of us, while the chopped glacé cherries provide a delightful surprise in each bite.

Dress these cupcakes up with some simple decorations like red icing drizzle or glitter, and don’t forget to crown them with a half glazed cherry for that perfect finishing touch. Get ready to bake, and let the magic of Red Velvet Choc-Cherry Cupcakes sweep you off your feet!

Ingredients

  • 100 butter softened
  • 140 brown sugar 
  • large eggs beaten
  • 225 flour plain
  • 25 cocoa powder 
  • 0.5 tsp baking soda 
  • 150 ml buttermilk 
  • 28 ml food coloring red (natural food colouring won't look as bright as an artificial one)
  • 100 cherries roughly chopped
  • 150 ml double cream 
  • 140 cherries 
  • 100 chocolate dark chopped

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • cake form
  • spatula
  • muffin tray

Directions

  1. Heat oven to 180C/160C fan/gas
  2. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy.
  3. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.
  4. Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glac cherry. These cakes will keep for a few days in a cake tin.

Nutrition Facts

Calories302kcal
Protein6.59%
Fat48.16%
Carbs45.25%

Properties

Glycemic Index
18.58
Glycemic Load
11.83
Inflammation Score
-5
Nutrition Score
7.8169565719107%

Flavonoids

Cyanidin
6.04mg
Pelargonidin
0.05mg
Peonidin
0.3mg
Catechin
2.22mg
Epigallocatechin
0.07mg
Epicatechin
5.09mg
Epicatechin 3-gallate
0.01mg
Isorhamnetin
0.01mg
Kaempferol
0.05mg
Myricetin
0.01mg
Quercetin
0.67mg

Nutrients percent of daily need

Calories:302.05kcal
15.1%
Fat:16.57g
25.49%
Saturated Fat:9.92g
62.02%
Carbohydrates:35.03g
11.68%
Net Carbohydrates:32.42g
11.79%
Sugar:16.98g
18.87%
Cholesterol:64.77mg
21.59%
Sodium:140.31mg
6.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:11.46mg
3.82%
Protein:5.11g
10.21%
Manganese:0.39mg
19.73%
Selenium:10.85µg
15.5%
Copper:0.28mg
14.06%
Iron:2.47mg
13.72%
Vitamin B2:0.2mg
11.59%
Vitamin B1:0.17mg
11.28%
Fiber:2.61g
10.42%
Folate:41.2µg
10.3%
Phosphorus:102.45mg
10.24%
Magnesium:40.09mg
10.02%
Vitamin A:475.07IU
9.5%
Vitamin B3:1.31mg
6.57%
Potassium:213.79mg
6.11%
Calcium:53.39mg
5.34%
Zinc:0.76mg
5.07%
Vitamin B5:0.39mg
3.95%
Vitamin D:0.53µg
3.55%
Vitamin E:0.48mg
3.21%
Vitamin B12:0.19µg
3.17%
Vitamin B6:0.05mg
2.59%
Vitamin K:2.19µg
2.08%
Vitamin C:1.48mg
1.79%