I love a good cupcake, and a red velvet cupcake with its delicious cream cheese icing is always a winner for me.
I never really used to get that into making sweets and desserts but now I find that they are often the most fun to make, especially when it comes to decorating and making them look pretty, because there often isn’t anything pretty about a lamb shank.
I made these for a friend’s birthday because i’m so nice….plus i probably just wanted to eat one too.
xx
red velvet cupcakes
By Published: October 8, 2012
- Yield: 12 cupcakes Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
I love a good cupcake, and a red velvet cupcake with its delicious cream cheese icing is always a winner for me.
Ingredients
- 100 g butter at room temp, chopped
- 2/3 cup caster sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 1 tsp red food colouring
- 1 1/4 cups self-raising flour
- 1/4 cup cocoa powder
- 2/3 cup buttermilk
- 250 g cream cheese at room temp
- 1 1/2 cups icing sugar mixture sifted
- 1 tsp lemon juice
Instructions
- Preheat oven to 150 C fan forced & line 12 medium muffin tins with paper cases.
- Using electric beaters, beat butter & sugar until pale & creamy. Add eggs one at a time, beating well after each addition. Add vanilla & food colouring & beat until combined.
- Sift flour & cocoa powder into a bowl. Add half to the butter mixture & fold in lightly until just combined. Fold in buttermilk then the remaining flour mixture.
- Spoon into paper cases & bake for 20 mins, or until springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.
- To make the icing, use electric beaters or food processor to beat the cream cheese until smooth. Add icing sugar a little at a time, beating constantly, then add lemon juice.
- Spoon into a piping bag fitted with a plain 1cm nozzle & pipe a swirl onto each cooled cupcake.
Enjoy!....don't forget to share them though
- Course: Dessert
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