Red Velvet Cupcakes
Impressive to serve these tangy, citrusy and delicious red velvet cupcakes to your guests at home
Ingredients
- 120 g salted butter
- 70 g caster sugar
- 2 large eggs - lightly beaten
- 100 g self-raising - or cake flour with 1/2 tsp baking powder
- 1.5 tbsp beetroot powder
- 30 ml fresh milk
- 1 lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Cheese frosting
- 250 g cream cheese - room temperature
- 125 g butter - soft to touch
- 1/2 tsp vanilla extract
- 100 g icing sugar - sifted
Instructions
- 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.
Cheese 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.
Notes
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