THE DAIRY KITCHEN
Ruby Rouge Cupcakes
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
20 MINS
These dainty cupcakes are based on the famous red velvet cake.
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.
