Francisca's Best Ever Assorted Cupcakes ⓒ (Red velvet cherry van

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By Francisca's Beasy Kitchen

Francisca's Best Ever Assorted Cupcakes ⓒ (Red velvet cherry van

Name: Francisca's Best Ever Assorted Cupcakes ⓒ (Red velvet cherry van
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200g softened butter; 200g caster sugar; 3 eggs (add 1 at a time); 1 tablespoon vanilla extract (optional); 200g plain flour; 1.5 teaspoons of baking powder; 1 tbsp milk; 1 x 15ml tube red food colour gel; 2 tbsp dark cocoa powder (use as much or as little as you want of the above ingredients depending on the colour you’d like to achieve); 1 tbsp crunchy peanut butter; 1 tbsp of caramel; 1 tsp instant coffee (powder); 4 tsp cherry preserve; 2 tbsp caramel; Flakey salt to taste; 45 ml Bailey's Irish Cream; 2 TBSP cream cheese; 250g soft cream cheese; 45g icing sugar; 1 tsp vanilla extract; 1 tbsp crunchy peanut butter; 1 tsp instant coffee (powder); chopped peanuts; chocolate shavings; extra cherry preserve; caramel drizzle; extra cocoa powder

23 steps

Prep:1h 15minCook:25min

Makes: 4 red velvet cherry vanilla / 4 peanut butter salted caramel / 4 Bailey's Coffee

Updated at: Sat, 14 Sep 2024 17:29:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories428.4 kcal (21%)

Total Fat25.4 g (36%)

Carbs44.9 g (17%)

Sugars28.6 g (32%)

Protein6.2 g (12%)

Sodium241.9 mg (12%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Cupcake batter

Step 1

Start by beating together the softened butter and sugar, using an electric hand mixer or by hand, until you achieve a fluffy consistency.

MixerMix

butter200g

caster sugar200g

Step 2

Add in the eggs one by one, making sure to mix well between adding each one.

MixerMix

eggs3

Step 3

Add the vanilla extract and mix well.

MixerMix

vanilla extract1 tablespoon

Step 4

Mix the flour and baking powder together, then add to the egg mixture and fold in gently until incorporated.

Spatula

plain flour200g

baking powder1 ½ teaspoons

Step 5

Finally, add in the milk and mix well. You should have a smooth batter.

Spatula

milk1 Tbsp

Step 6

Divide the batter into 3 equal parts.

Red velvet cherry vanilla cupcakes

Step 7

Into the first batch of the batter, mix in approx 1 x 15ml tube of red food colouring gel and about 2 tablespoons of dark cocoa powder. Use as much or as little as you want of the gel/cocoa powder depending on the colour you’d like to achieve.

Spatula

red food colour gel15ml

dark cocoa powder2 Tbsp

Peanut butter salted caramel cupcakes

Step 8

Into the second batch of the batter, mix in 1 tbsp of crunchy peanut butter and 1 tbsp of caramel sauce.

Spatula

crunchy peanut butter1 Tbsp

caramel1 Tbsp

Bailey's coffee cupcakes

Step 9

Into the third batch of the batter, mix in 1 tsp of powdered instant coffee.

Spatula

instant coffee1 tsp

Step 10

Line a 12 cup muffin baking tray with 12 paper cupcake cases and spoon in the different cupcake batters, making sure you keep note of which one is which.

Muffin Pan

Step 11

Place the tray in the middle of a pre-heated oven at 180 degrees celsius and bake for around 23 mins or until a skewer inserted into the middle comes out clean.

OvenHeat

Step 12

Once they are baked, place them on a cooling rack and leave to cool completely. In the meantime, start preparing your cupcake fillings.

Baking Rack

Cupcake filling

Step 13

Set aside approx 4 tsp of cherry preserve.

cherry preserve4 tsp

Step 14

In a small bowl, mix together 2 tbsp of caramel and some flakey sea salt (to taste).

caramel2 Tbsp

Flakey salt

Step 15

In another bowl, mix together the Bailey's and 2 tbsp of cream cheese.

Irish Cream45ml

cream cheese2 Tbsp

Step 16

Scoop out the top of the cupcakes using a metal shot glass or teaspoon (make sure you keep the tops as you'll be placing them back in later on).

For the red velvet cherry vanilla cupcakes

Step 17

Add in 1 tsp of cherry preserve into each red velvet cupcake and place the tops back on.

cherry preserve4 tsp

Step 18

To the first batch of icing, mix in 1 tsp of vanilla extract. Spread the icing onto the red velvet cupcakes. Top with extra cherry preserve and chocolate shavings (optional)

vanilla extract1 tsp

chocolate shavings

cherry preserve

For the peanut butter salted caramel cupcakes

Step 19

Add in equal measures of the salted caramel filling into each cupcake and place the tops back on.

caramel2 Tbsp

Flakey salt

Step 20

To the second batch of icing, mix in 1 tbsp of crunchy peanut butter. Spread this icing onto the peanut butter salted caramel cupcakes. Sprinkle chopped peanuts on top and drizzle some caramel (optional)

crunchy peanut butter1 Tbsp

chopped peanuts

caramel drizzle

For the Bailey's coffee cupcakes

Step 21

Add in equal measures of the Bailey's filling into each cupcake and place the tops back on.

Irish Cream45ml

cream cheese2 Tbsp

Step 22

To the third batch of icing, mix in 1 tsp of powdered instant coffee. Spread the icing onto the Bailey's coffee cupcakes and powder on some cocoa powder or hot chocolate powder.

instant coffee1 tsp

cocoa powder

Cupcake icing

Step 23

Make the icing by mixing together the cream cheese and the icing sugar. Add more icing sugar if you prefer it to be sweeter. Then, divide the icing into 3 equal parts.

MixerMix

soft cream cheese250g

icing sugar45g