Red Velvet Cup Cakes.
Ingredients:
150g Plain flour
150g Plain flour
1 tbsp cocoa powder
1 tsp bicarbonate of soda
50g butter, softened
150g Castor sugar
1 large egg, beaten
1 tsp vanilla paste
100ml buttermilk
50ml vegetable oil
1 tsp white wine vinegar
1 tbsp red gel food colouring
1 tbsp cocoa powder
1 tsp bicarbonate of soda
Method:
Line cupcake tin with 12 cupcake cases.
Heat oven to 180C/160C fan/gas 4.
Sieve the flour, cocoa, bicarb and a pinch of salt and mix to combine.
Beat the butter and sugar until light and fluffy.
Add in the egg, vanilla, buttermilk, oil and vinegar, beat until combined.
Gradually add the dry ingredients to mixture.
Once combined, add in the red food colouring.
Divide the batter into the cupcake cases and bake for 15 mins.
Take cup cakes out of tray and let cool.
Cream Cheese Frosting
Ingredients:
100g Salted butter, Softened
225g icing sugar
100g full fat cream cheese.
Method:
Beat together the butter and icing sugar until pale and fluffy. Beat in the cream cheese until well combined. Using a piping bag fitted with a star nozzle, pipe the frosting onto the cool cup cakes.
Enjoy!!
Joanne XX