Guaranteed to delight at any Halloween gathering, these moist black velvet cupcakes with cream cheese frosting and raspberry jam are really delicious. And they look spooktacular!
Prep time: 30 mins
Bake time: 15 mins
Total time: 45 mins
Ingredients:
For the cakes
150g Risen Super White Spelt Flour
150g caster sugar
50g butter, softened
1 large egg
100ml buttermilk
50ml vegetable oil
1 tsp bicarbonate of soda
1 tbsp cocoa powder
1 tsp white wine vinegar
1 1/2 tsp vanilla essence
Pinch of salt
Black food colouring
Raspberry jam (approx 5 tablespoons)
For the cream cheese icing
100g butter, softened
225g icing sugar
100g full fat cream cheese
Raspberry jam, with red food colouring, to decorate
Method:
Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4.
Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
Using an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the black food colouring. Be prepared to use quite a lot of black. It does get darker as it bakes. We used a whole tube of Dr Oetker.
Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk for about 3 minutes until pale and fluffy. Then beat in the cream cheese for a further 1-2 mins until well combined.
Once the cakes are cool, cut out a hole in the middle of them using a sharp knife. Fill in the cupcakes with raspberry jam
Use a piping bag fitted with a large nozzle to cover the cakes with the cream cheese icing. If you don't have one, just dollop the icing on top using a spoon.
Mix the remaining raspberry jam with a drop of red food coloring and a tablespoon of water. Drizzle over the cupcakes.
