Lady in red

This sexy little rouged number is a red velvet cupcake topped with a 

luscious marshmallowly frosting...

It is said that the first red velvet cake got its colour from the reaction between the acidic vinegar and alkaline cocoa – it revealed the red anthocyanin in the cocoa which, back then, was ‘Dutch processed’. Nowadays it requires quite a large dollop of colouring to give the cake an impressive inky red appearance. Whether it got its luscious hue by accident or from a bottle, it’s definitely a favourite and in my opinion, will paint any town red!

Red velvet cupcakes with marshmallow frosting

This recipe can also be used to make a large 23cm cake

(makes 24)

2 ½ cups flour

1 ½ cups sugar

1t bicarbonate of soda

1T cocoa

pinch salt

1 cup buttermilk

2 eggs

1 ½ cups oil

1t vinegar

1T red food colouring

1t vanilla extract

Marshmallow frosting

4 egg whites

pinch salt

1 cup castor sugar

Line 2 muffin trays with cupcake cases. Sift dry ingredients together. Mix wet ingredients. Add the dry ingredients to the wet ingredients. Pour the batter into the cupcake cases, filling them 2/3 full. Bake for 18–20 minutes.

Make the frosting by whisking the egg whites with salt in a heatproof bowl until soft peak stage. Add castor sugar and whisk over simmering water until the meringue is hot to the touch. Remove from the heat and beat on high with a hand mixer until cool. Colour with red  food colouring, if desired and use immediately.

Photograph Angie Lazaro