Monday, November 4, 2013

Red Velvet Cupcakes

Recipe from Australian Good Taste magazine, February 2011 issue, page 16


2 cups plain flour
¼ cup cocoa powder
1 teaspoon bicarbonate of soda
1½ cups caster sugar
1 cup buttermilk
200g unsalted butter, melted & cooled
2 eggs, room temperature, lightly whisked
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 teaspoons red food colouring

2 x 250g pkt cream cheese, at room temperature
2 cups pure icing sugar, sifted
120g butter, extra, at room temperature
1 teaspoon vanilla extract, extra
Red sprinkles

  1. Preheat oven to 170°C. Line fifteen 80ml ( cup) capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
  2. Divide the mixture among the lined pans (approx. 1½ tablespoons each). Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
  3. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth
  4. Pipe the icing over the cupcakes and top with the sprinkles.

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