Dessert Recipe Red velvet cupcakes with cream cheese frosting
Ingredients:
- 100g butter, softened
- 3/4 cup caster sugar
- 1 egg, lightly beaten
- 1 teaspoon white vinegar
- 1 teaspoon red food colouring
- 1 cup self-raising flour
- 2 tablespoons cocoa powder
- 1/2 cup buttermilk
- Grated dark chocolate, to serve
Cream cheese frosting
- 120g cream cheese, softened
- 60g butter, softened
- 1 teaspoon vanilla essence
- 1 1/2 cups icing sugar mixture
Instructions:
- Preheat oven to 180C/160C fan-forced. Line 16 holes of 2 x 12-hole, 2 tablespoon-capacity flat-based pans with paper cases.
- Using an electric mixer, beat butter and sugar for 3 to 4 minutes or until light and fluffy. Beat in egg, vinegar and food colouring until combined. Sift flour and cocoa powder over butter mixture. Add buttermilk. Fold until just combined.
- Spoon mixture evenly between paper cases. Bake for 14 to 16 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand cakes in pan for 5 minutes. Turn out onto a wire rack to cool.
- Meanwhile, make Cream cheese frosting: Place cream cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.
- Spoon frosting into a piping bag fitted with a 1cm fluted nozzle. Pipe frosting on to cakes. Sprinkle with grated chocolate. Serve.
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