Lola’s has shared its famous red velvet cupcake recipe for you to make at home

From sourdough bread art to paint by numbers, most of us have developed a new lockdown hobby ‚Äď and if yours is baking, you’re in for a treat. Thanks to a live bake-along video on the brand’s Instagram account, the Lola’s red velvet cupcake recipe is now available online for you to whip up and enjoy at home.

Red velvet cupcakes are a favourite for a number of reasons, not least their signature colour. From the subtle chocolate flavour to the dense, rich texture and of course, that generous layer of cream cheese icing on top, they make a delicious addition to any homemade afternoon tea platter, or treat for a lockdown birthday.

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Delicious Lola's Red Velvet Cupcakes BAKE ALONG!! ūüßĀ Ingredients: 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 Cream cheese icing: 60g Butter 1 tsp Vanilla bean paste 200g Icing sugar 400g Cream cheese Method: – Beat butter, sugar, vanilla together until light and fluffy. – Add egg, and melted chocolate and beat until fully incorporated. – In a seperate bowl, mix together milk, cream and oil, then add into butter mixture. – Add in dry ingredients, flour, ground almonds, baking powder and cocoa and beat until red colouring is fully mixed through. – In a small bowl add the vinegar to baking soda, mix thoroughly and then pour into cake batter, folding through until fully combined. – Scoop into cupcake cases roughly 2/3 full. – Bake for 18-22 mins at 180C. Cream cheese icing: – Beat butter until light and fluffy and whiter in colour. – Add in icing sugar, and vanilla and stir until mixed through, then beat with electric beater until fully incorporated. – Add in cream cheese and beat until combined (be careful not to overmix).

A post shared by Lola’s Cupcakes (@lolas_cupcakes) on

Lola’s recipe requires a number of ingredients, including surprising additions like white wine vinegar and single cream. However, those who’ve sampled one fresh from the bakery will know that they’re well worth the effort.

Lola’s red velvet cupcake recipe

110g butter
160g caster sugar
1 tsp vanilla bean paste
1/2 tsp red food colouring paste
1 egg
3 tbsp sunflower oil
3/4 tbsp white wine vinegar or lemon
35g dark chocolate (melted)
190g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tbsp unsweetened cocoa powder
70ml single cream
70ml whole milk
35g ground almonds (optional)

FOR THE CREAM CHEESE ICING

60g butter
1 tsp vanilla bean paste
200g icing sugar
400g cream cheese

Lola's red velvet cupcake recipe
Alamy Stock Photo

1. Preheat your oven to 180C. Beat the butter, sugar, vanilla together until light and fluffy. Add the egg and melted chocolate, and beat until fully incorporated.

2. In a seperate bowl, mix together the milk, cream and oil, then add into butter mixture.

3. Add in the dry ingredients ‚Äď flour, ground almonds, baking powder and cocoa ‚Äď and mix well. Add the red colouring and beat until it is fully mixed through.

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

5. Scoop your batter into cupcake cases roughly 2/3 full. Bake for 18-22 mins at 180C.

TO MAKE THE ICING

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

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

3. Add in the cream cheese and beat until combined. Be careful not to overmix.

4. Add your icing to a piping bag or simply spread it on top of the cupcakes. To decorate, crumble a spare cupcake and sprinkle the crumbs across the top. Enjoy!