Red vel­vet cup­cakes

The Australian Women's Weekly - - Contents -

MAKES 18

You can make this into a sin­gle large cake us­ing two round 23cm tins: sand­wich the lay­ers to­gether with the frosting, then ice it com­pletely, so when the fin­ished cake is cut that red vel­vet pops like no­body’s busi­ness.

BAT­TER

375g (2½ cups) plain flour, sifted 2 ta­ble­spoons Dutch process co­coa pow­der, sifted

1 tea­spoon bi­car­bon­ate of soda, sifted 1 tea­spoon salt

330g (1½ cups) caster sugar

250ml (1 cup) but­ter­milk

200g un­salted but­ter, melted

2 eggs, lightly whisked

1 ta­ble­spoon white vine­gar

1 tea­spoon vanilla ex­tract OR vanilla essence

50ml red food colour­ing

CREAM CHEESE FROSTING

375g cream cheese, at room tem­per­a­ture 100g but­ter, soft­ened

1 tea­spoon vanilla bean paste OR vanilla essence

185g (1½ cups) ic­ing sugar

1 Pre­heat the oven to 170°C fan-forced. Line about 18 holes of two 12-hole stan­dard muf­fin tins with pa­per cases.

2 To make the bat­ter, com­bine the flour, co­coa, bi­car­bon­ate of soda, salt and sugar in a large bowl. Whisk briefly to mix the dry in­gre­di­ents, then add the but­ter­milk, melted but­ter, eggs, vine­gar, vanilla and food colour­ing (make sure you use the full amount, or the cake will turn out an

un­der­whelm­ing brown colour), and whisk un­til smooth. Fill each of the pa­per cases with the mix­ture un­til two-thirds full.

3 Bake for about 20 min­utes, or un­til an in­serted skewer comes out clean. Turn out onto a wire rack, and cool com­pletely.

4 To make the frosting, com­bine the cream cheese, but­ter, vanilla and ic­ing sugar in a medium mix­ing bowl. Us­ing the pad­dle at­tach­ment of an elec­tric mixer, beat to­gether un­til smooth.

5 Trans­fer the frosting to a pip­ing bag fit­ted with a large star noz­zle. Pipe a rea­son­able amount of the frosting on top of each cup­cake. These store very well if re­frig­er­ated in an air­tight con­tainer for up to a week, but they are much nicer to eat when brought back to room tem­per­a­ture.

Red vel­vet cup­cakes

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