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Recipe

Red velvet cupcakes

Jan 28, 2012 1:00pm
  • 40 mins preparation
  • 15 mins cooking
  • Makes 24 Item
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Ingredients

Red velvet cupcakes
  • 2/3 cup caster sugar
  • 60 gram butter
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • 2/3 cup self-raising flour
  • 2 teaspoon dutch cocoa powder
  • 1/4 cup buttermilk
  • 1 teaspoon red gel paste food colouring
  • 60 gram cream cheese, softened
  • 25 gram butter, softened
  • 2 cup icing sugar, sifted

Method

Red velvet cupcakes
  • 1
    Preheat oven to moderately slow, 160°C. Line a 24-hole mini muffin tray with paper patty cases.
  • 2
    In a medium bowl, using an electric mixer, beat sugar and butter together until pale and creamy. Beat in egg, vanilla and vinegar. Sift in combined flour and cocoa, beating until just combined.
  • 3
    With motor running, gradually add buttermilk, beating until smooth; mix in colouring.
  • 4
    Pour mixture evenly among patty cases until two-thirds full. Bake 10-15 minutes, until cooked when tested. Transfer to a wire rack to cool completely.
  • 5
    In a large bowl, using an electric mixer, beat cream cheese and butter together until pale and creamy. Gradually add icing sugar, beating until smooth.
  • 6
    Fit a piping bag with a star-shaped nozzle; fill with frosting. Pipe onto cooled cakes and serve.

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