THE DAIRY KITCHEN
Red Velvet Cupcakes
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
20 MINS
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, softened3/4 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
Cream Cheese Frosting
250g cream cheese, softened60g 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.
Icing
- Beat cream cheese and butter until light and creamy. Add icing sugar and lemon juice beating well until smooth.
To decorate
- 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.
