when in doubt, wear red ¦ Dr. Oetker

when Bill Blass said „when in doubt, wear red“ he obviously talked about fashion – but I feel like red is always a good choice: red dresses, red lipstick OR what I like most – red velvet cupcakes!

for this years Valentine’s Day I wanted to be completely in theme – so I went for RED, HEARTS, and CHOCOLATE! in my opinion, the most „love-related“ things in the world!

these red velvet cupcakes are so smooth because of the bicarbonate of soda and the sour cream – it’s an absolute dream. they taste lovely of chocolate and vanilla and the swiss meringue buttercream makes it super soft and silky. I decorated it with homemade (as you can definitely see) chocolate hearts – which give them a cute look as well.

the red food colouring from Dr. Oetker is very good with a light batter, but as this one has some cocoa powder in it, I struggled a bit to get the best colour. I had to use a whole tube and I’m still not completely happy with it. I read that if you use a tsp of vinegar, the colour pops a bit more – so next time I’ll definitely try this.

so here’s what you need for the cupcakes:

200g sugar
200g butter
3 eggs
1 tsp Dr. Oetker vanilla paste
220g flour
3 tsp cocoa powder
1/2 tsp Dr. Oetker bicarbonate of soda
1 tsp Dr. Oetker baking powder
1/4 tsp salt
180ml sour cream
red food colouring

beat together sugar and butter for about 3 minutes with a kitchen machine, then add one egg after the other plus the vanilla paste and beat for another 2 minutes.

add as much red food colour as you need – this varies with different brands – so you just have to try how much you need. in my opinion – the brighter the better – so go for it!

sift all dry ingredients (flour, cocoa powder, bicarbonate of soda, baking powder and salt) together, whisk and give it – one spoon after the other – to the wet ingredients. make sure to not over whisk this – only until everything is just combined.

when everything is combined, stir in the sour cream with a spatula and distribute the batter in your cupcake tins. bake for 20 minutes in the preheated oven at 200°C.

for the swiss meringue buttercream you’ll need:

3 egg whites
250g butter
100g sugar
1 pinch salt
1 Dr. Oetker Vanilla Pod

Add the egg whites, sugar and salt in a bowl and give it a brief whisk. Place the bowl over a pan with simmering water (the bowl shouln’t touch the water). whisk the mixture constantly while it warms up until it’s warm and not grainy between your fingers. transfer the eggs to a stand mixer, mix until you get room temperature glossy peaks. add little dollops of room temperature butter to the mixture and make sure to let the butter incorporate before you add the next piece. when everything is well combined add the vanilla and give it a final whisk. give it in a piping bag and decorate your cupcakes.

that’s my Valentine’s Cupcakes DONE!

it’s my first Valentine’s with Luna: my gorgeous sister will look after her this Valentine’s Day, so me and my husband can go for a lovely meal – not sure yet where to go – probably mexican or thai.

I’m super excited as going out for dinner isn’t as easy as before we had a baby. but I guess I definitely appreciate it more than before – so that’s even better!

have you got any plans for this year’s Valentine’s Day? I’d love to hear from you ❤

Maruschka x




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