Valentine’s Red Velvet Strawberry Cupcakes

These cupcakes are a cute lovely thoughts for your beloved ones. The red colour of the sponge by using an ancient Italian liqueur. Alternatively, you can use also natural beetroot juice. If you use the latter, then the color will be a lighter shade of red.

The heart of these cupcakes is made of delicious homemade jam (you can find the recipe here).

Since I do not particularly lover butter flavour, I opted to top the cupcakes with whipped fresh cream. I think it is the perfect match with strawberries too.

I hope you will enjoy the recipe and….Happy Valentine!

Valentine's Red Velvet Strawberry Cupcakes
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time20 Minutes
  • Servingmakes 24 cupcakes
  • Cooking methodOven
  • CuisineInternational

For the cupcakes

  • 250 gwhite spelt flour (or white flour type 0)
  • 200 gunsweetened white yogurt
  • 180 glight muscovado brown sugar
  • 150 gsunflower oil (cold pressed)
  • 4eggs
  • 3 spoonsAlchermes liqueur (otherwise beetroot juice)
  • 1 spoonunsweetened cocoa powder
  • 1 spoonapple vinegar
  • 1 teaspoonbaking soda
  • 1 teaspooncream of tartar
  • 1vanilla pod
  • 1 pinchtable salt

For the filling and the topping

  • 500 mlfresh cream
  • 250 gstrawberry jam


  1. – separate the egg whites form the yolks in two distinct bowls;

    – add the sugar, the vanilla seeds and the oil to the yolks, and whip until you get a frothy cream;

    – now add the yogurt, the vinegar and mix well till everything amalgamates with the egg cream;

    – pour the Alchermes or the beetroot juice and mix well till everything gets a nice deep red colour;

    – take the bowl with the egg whites, add a pinch of salt, the cream of tartar and whip them until stiff;

    – take another large bowl and sift the flour, the baking soda and the cocoa powder onto it, mix well to avoid lumps;

    – now pour the red cream onto the flour, and fold gently till you get a smooth red mixture;

    – now pour the whites and fold gently to incorporate them in the dough;

    – pour the obtained cake dough onto each slots of your cupcake tray, fill each slot for 2/3 of its volume;

    – bake at 150 degrees for about 20/25 minutes;

    – transfer each cupcake onto a wire cooling rack and allow them to cool down;

    – use a 2 cm round cutter to pierce each cupcake in the middle, dig to half the depth and remove the filling;

    – fill each pierced cupcake with jam, then top with whipped cream;

    – keep refrigerated and consume within 1 day

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