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34
PAge heAder.....
RECIPES
RED VELVET CUPCAKES
Makes 20
INGREDIENTS
2 ¾ cups (410g) plain flour
¼ cup (25g) cocoa powder
1½ teaspoon baking powder
¼ teaspoon salt
185g butter, softened
1½ cups (330g) caster sugar
2 eggs
¾ cup (180g) sour cream
1 tablespoon pillar box red food colouring
½ cup (125ml) buttermilk
½ teaspoon bicarbonate of soda
1 teaspoon white vinegar
Cream cheese frosting, to ice
5. Spoon into paper cases, filling each
about two-thirds full. Bake for 20–25
minutes or until a skewer inserted in
centre of cupcakes comes out clean.
Stand in pans for 5 minutes then remove
to a wire rack to cool completely.
6. Once cool top with cream cheese
frosting on page 50.
METHOD
1. Preheat oven to 160°C fan-forced. Line
two x 12 hole
1
⁄3 cup capacity muffin
trays with 20 cupcake liners.
2. Sift flour, cocoa, baking powder and salt
onto a sheet baking paper.
3. Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Beat on LIGHT MIXING setting
for 1 minute then increase speed to
CREAMING setting and beat for
2 minutes until pale and creamy.
4. With the mixer on LIGHT MIXING
setting add the eggs one at a time 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 KNEAD/FOLD setting, combine the
bi-carb and vinegar and pour into the
batter, mixing 20 seconds.
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