I’m not usually one to mess with classics but yesterday was an exception. One of my favourite shows, Breaking Bad, returned to TV and I had an urge for a G&T and a cupcake to celebrate.

Red Velvet has been done to death in England. It’s a shame as there are many other great American cakes that should have a bit of the limelight. I’ll be writing about those in the coming weeks.

Anyway, in my excitement only a Red Velvet cupcake would do, so I made this batch. I like my cake a deep velvety chocolate and my icing rich. The crumb is soft and light, just what you want in a cupcake. I don’t care for a violent red colour, more a cocoa-pink, but if you do then avoid food colouring labelled ‘natural’.

For the twist, I added some orange zest to the cream cheese frosting to give a citrus kick. Chocolate and orange – you can’t go wrong.

So here’s my adulteration of this Southern belle. Please forgive me… it’s too delicious.

Orange-y Red Velvet Cupcakes

Makes 12

150g/5oz butter at room temperature

150g/5oz caster sugar

125g/4oz plain flour

1/4 tsp baking powder

1/2 tsp bicarbonate of soda

25g/1oz unsweetened cocoa powder

2 large pinches salt

55ml/2 fl oz buttermilk

1 tbsp red food colouring

1 tsp vanilla extract

2 eggs

FOR THE ORANGE CREAM CHEESE FROSTING

80g/3oz butter, at room temp

200g/8oz icing sugar, sifted

zest of 1 orange, finely grated

1 tbsp milk

100g/4oz full fat cream cheese

Pre-heat the oven to 180C/350F/gas mark 4. Fill a muffin tray with 12 muffin paper cases.

Beat the butter and sugar in a mixer until light and fluffy.

In a separate bowl, sift the flour, baking powder, bicarbonate of soda, cocoa powder and salt together. In a jug, mix the buttermilk with the red colouring and vanilla extract.

Once the butter and sugar are pale and light, add the eggs one at a time. Beat hard until they are well combined.

Add half the flour mix and half the buttermilk. Mix until well incorporated, then add the other half of flour mix and the buttermilk. Beat until just blended.

Fill the muffin cases to about two-thirds full. Bake for 20-25 minutes or until the cupcakes are slightly risen and springy to the touch. Leave to cool completely on a wire rack.

For the frosting, place the butter, icing sugar and orange zest into a free standing mixer. Beat on low until it starts to come together.

Add the milk and mix for a further 2 minutes on high speed until the frosting becomes fluffy.

Finally, add the cream cheese and mix for another minute. Do not overmix at this point or it will become runny. This frosting can be made in advance. Just give it a hard stir to loosen it.

Frost your cupcakes and eat.

Baker’s Tip

When making the frosting in a free-standing mixer, icing sugar can spill over the edges. Before turning the machine on, hold a tea towel over the bowl for the first minute. This will keep the sugar cloud from covering your kitchen.

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