Red Velvet Cupcakes With Cream Cheese Frosting
From Moogey 12 years agoIngredients
- CUPCAKES: shopping list
- 1 ¾ cups self raising flour shopping list
- 80 gr unsalted butter, softened shopping list
- 1 cups castor sugar shopping list
- 2 large eggs, at room temperature shopping list
- 3 red food coloring shopping list
- 1 tbsp unsweetened cocoa shopping list
- 1 tsp vanilla extract shopping list
- 1 tsp salt shopping list
- 1 cups full cream milk shopping list
- 1 tsp plain yoghurt shopping list
- ICING: shopping list
- 60g unsalted butter, softened shopping list
- 125g cream cheese, softened shopping list
- 1 tsp vanilla extract shopping list
- 2 cups icing sugar, sifted shopping list
How to make it
- Preheat oven to 175°C.
- In a large bowl, sift the cake flour and put to the side. In a large bowl cream the butter and sugar.
- Add the eggs, one at a time, beating after each addition. In a small bowl, whisk together the red food colouring, cocoa, and vanilla (you may find the mixture is a bit dry and goes dark brown – add more red food colouring if this is the case)
- In a measuring cup, stir the salt into the milk then add to the batter in three parts alternating with the flour.
- Add the yoghurt to the batter and mix well. Scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Pour batter into prepared pans and bake for about 20 minutes, or until cooked through (do not overcook or they will lose some of the fluffiness).
- Once cooked, place cupcakes on rack to cool.
- To make icing:
- Beat butter, cream cheese and vanilla until light and fluffy. Gradually add icing sugar while beating until icing is smooth. Refrigerate for one hour.
- Make sure cupcakes are completely cool and ice with cream cheese frosting!
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