Impressive to serve these tangy, citrusy and delicious red velvet cupcakes to your guests at home
Author Ann Low
Prep Time 20mins
Cook Time 25mins
Total Time 45mins
2large eggslightly beaten
100gself-raisingor cake flour with 1/2 tsp baking powder
250gcream cheeseroom temperature
125g buttersoft to touch
Sift the self-raising flour and combine with beetroot powder and mix well, set aside.
Beat the butter, sugar and lemon zest till light and creamy.
Slowly add in the beaten eggs, until mixture incorporated, mix well. Add in lemon juice and vanilla extract, mix well.
On low speed, fold in the flour, alternating with the milk. Mix till well incorporated.
Scoop the batter into the 8 cupcake liners in the muffin pan.
Bake in a preheated oven at 180 deg.C for about 25 minutes, test with a skewer till it comes out clean. Leave cakes to cool before frosting.
Combine all ingredients except icing sugar in mixing bowl and beat until well combined. Then add in the icing sugar and beat to smooth.
Spoon cream mixture into piping bag fitted with nozzle tip #826 and pipe over the tops of the cakes. Serve immediately or chill the cupcakes in the refrigerator and thaw for about 30 minutes before serving.