Red velvet cupcakes with rum syrup

Scaling things down from The Modern Cafe is a bit tricky, definitely meant for professionals that book. These red velvet cupcakes were a little dense, and definitely not red enough. More baking powder and food colouring next time I guess. But rum syrup should be added to more things, just make sure you cram it all into those little cupcakes.


Red velvet cupcakes with rum syrup
Prep time: 
Cook time: 
Total time: 

Serves: 10

  • Cupcake
  • 135g flour
  • 35g cocoa
  • 0.5 tspn baking powder
  • 0.5 tspn salt
  • 170g room temperature butter
  • 180g sugar
  • 140g egg (about 3 medium)
  • 0.5 tspn red food colouring
  • 40g creme fraiche
  • Rum syrup
  • 75g water
  • 75g sugar
  • 25ml rum
  • Cream cheese topping
  • 300g cream cheese
  • 100g caster sugar
  • 0.5 tspn vanilla extract
  • Desiccated coconut

  1. Beat the butter and sugar until soft and pale, gradually add the egg and food colouring, beat until smooth.
  2. Sift the flour, baking powder, salt and cocoa and add to the mixture above, half at a time, mix until combined, scraping down the sides of the bowl.
  3. Add the creme fraiche and mix briefly
  4. Put mixture into cupcake pan lined with cases, there should be enough for 10.
  5. Bake in a 160C fan oven for around 20 minutes until a skewer comes out clean and leave to cool.
  6. Heat the water and sugar until dissolved, let cool and add the rum.
  7. Poke several holes in each cupcake and brush on the syrup letting it soak in, the cupcakes should take all the syrup.
  8. Mix together all the topping ingredients and beat until smooth.
  9. Top cupcakes and sprinkle over desiccated coconut.



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