Red Velvet Cupcakes
12Serves
EasyDifficulty
15 MINSPreparation
20 MINSCooking
Red velvet cake is nothing without a good whipped cream cheese frosting! You can add as much or as little food colouring as you like to this recipe.
Ingredients
125g unsalted butter, softened
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups plain flour
1/2 teaspoon bicarbonate of soda
1/4 cup cocoa powder, sifted
1/2 cup milk
2 tablespoons red food colouring
1 teaspoon vanilla extract
250g cream cheese, softened
60g butter, softened
1 cup icing sugar, sifted
1 1/2 tablespoons lemon juice
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups plain flour
1/2 teaspoon bicarbonate of soda
1/4 cup cocoa powder, sifted
1/2 cup milk
2 tablespoons red food colouring
1 teaspoon vanilla extract
250g cream cheese, softened
60g butter, softened
1 cup icing sugar, sifted
1 1/2 tablespoons lemon juice
Method
- Beat butter and sugar for 5 minutes until light and creamy. Add eggs one at a time, beating well between additions.
- Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
- Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180°C for 20 minutes or until cooked through. Remove from pans and cool completely on a cake rack before decorating.
- Beat cream cheese and butter until light and creamy. Add icing sugar and lemon juice beating well until smooth.
- Cut a sliver off the top of each cupcake and reserve. Spoon icing into a thick snaplock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes. Crumble the reserved cupcake over the icing.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0