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PAge heAder.....DESSERTS
RED VELVET CUPCAKES
Designed for the large bowl: 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 bi-carbonate of soda
1 teaspoon white vinegar
Cream cheese frosting, to decorate
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
and the large mixer bowl. Add butter
and sugar to mixer bowl. Slowly turn
mixer to LIGHT MIXING setting and
beat for 1 minute then increase speed to
CREAM/BEAT setting and beat for
2 minutes until pale and creamy.
4. Reduce speed to LIGHT MIXING
setting add the eggs, one at a time, and
mix until combined 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; mix for
20 seconds.
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 47.