Cookbook
26
Red Velvet Cupcakes
1
Prep minutes / Cook minutes
2
Makes
¾ cups (g) plain flour
¼ cup (g) cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
g butter, softened
½ cups (g) caster sugar
eggs
¾ cup (g) sour cream
tablespoon pillar box red food colouring
½ cup (ml) buttermilk
½ teaspoon bicarbonate of soda
teaspoon white vinegar
Cream Cheese Frosting
g butter, softened
g cream cheese, softened
teaspoon vanilla extract
cups icing sugar, sifted
Method
Preheat oven to C fan forced. Line two x hole ⅓ cup
capacity mun trays with cupcake liners.
Sift flour, cocoa, baking powder and salt onto a sheet
baking paper.
Assemble mixer using scraper beater. Add butter and sugar
to mixer bowl. Slowly turn mixer to LIGHT MIXING setting
and beat for minute then increase speed to CREAMING/
BEATING setting and beat for minutes until pale and
creamy.
Reduce speed to LIGHT MIXING setting add the eggs, one
at a time, and mix until combined then add the sour cream.
Combine food colouring and milk together and pour half
into the batter. Beat in half the flour mixture, then repeat
with remaining milk and flour mixtures. Turn the mixer to
FOLDING/KNEADING setting, combine the bi-carb and
vinegar and pour into the batter; mix for seconds.
Spoon into paper cases, filling each about two-thirds full.
Bake for – minutes or until a skewer inserted in centre of
cupcakes comes out clean. Stand in pans for minutes then
remove to a wire rack to cool completely.
To make frosting: Assemble mixer using scraper beater.
Add butter, cheese and vanilla into the mixer bowl.
Slowly turn mixer to CREAMING/BEATING setting and
beat for about minute or until well combined. Reduce speed
to FOLDING/KNEADING setting and add sugar; once
added increase speed to CREAMING/BEATING setting
and beat until mixed well. Spoon icing into a piping bag with
a large round piping tip.
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