Red Velvet Cupcakes with Cream Cheese Frosting.
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Ingredients requirements Red Velvet Cupcakes with Cream Cheese Frosting:
- Need for Sponge.
- Provide 60 grams of unsalted butter.
- Provide 140 grams for caster sugar.
- Require 1 large of egg.
- Need 1/4 tsp vanilla extract.
- Need 4 tbsp red food colouring.
- Give 1 pinch for salt.
- Need 30 grams for unsweetened cocoa powder.
- Need 225 grams all purpose/plain flour.
- Need 120 ml of buttermilk.
- Prepare 1/2 tsp of cider vinegar.
- Need 1/2 tsp - baking soda.
- Prepare Frosting.
- Prepare 25 grams of salted butter.
- Provide 125 grams for cream cheese.
- Require 1/4 tsp - vanilla extract.
- You need 125 grams - confectioners/icing sugar.
Red Velvet Cupcakes with Cream Cheese Frosting making process:
- Makes 12 cakes.
- Preheat oven to 180°c/350°f/gas 4.
- Line a 12 hole cupcake pan with paper cases.
- Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated.
- In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture.
- With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour.
- Stir the vinegar into the baking soda and fold into the mixture.
- Leave to stand for 3 minutes.
- Spoon the pan into the paper cases to 3/4 full.
- Bake for 15 minutes or until a knife comes out clean.
- Cool on a wire rack.
- To make the frosting: beat the butter and cream cheese together until there are no lumps.
- Add the vanilla and gradually add the sugar.
- Either use a piping bag or a spoon to decorate your cakes once cool.
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