Annabel Karmel’s Red velvet cupcakes

Sweet party treats with a cream cheese topping


For the cakes…

  • 60g soft unsalted butter 
  • 150g caster sugar
  • 1 egg
  • 25g cocoa powder
  • 3 tbsp red food colouring
  • ½ tsp vanilla extract
  • 120ml sour cream 
  • 150g self-raising flour
  • ½ tsp bicarbonate of soda

For the frosting…

  • 200g icing sugar, sifted
  • 80g unsalted butter
  • ¼ tsp vanilla extract
  • 2 tbsp cream cheese


  • Step 1

    Preheat oven to 180°C (160°C fan). Line muffin tray with 12 cases.

  • Step 2

    Measure all of the cake ingredients into a bowl and whisk together until smooth.

  • Step 3

    Spoon the mixture into the paper cases until about two thirds full. Bake for 20 to 25 minutes until risen and springy to the touch. Check if they are cooked – a skewer inserted into the centre of one of the cakes should come out clean. Leave to cool a little in the tin and then transfer to a wire rack to cool completely. 

  • Step 4

    To make the frosting, beat the icing sugar into the butter a little at a time until smooth. Add the cream cheese at the end.

  • Step 5

    When the cakes are cold, swirl some of the cream cheese frosting on top of each cake using a spatula.

  • Step 6

    Decorate with berries, chocolate hearts or whatever you fancy.

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