Red vel­vet cup­cakes

Australian Women’s Weekly NZ - - CONTENTS -


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.


375g (2½ cups) plain flour, sifted 2 ta­ble­spoons Dutch process co­coa pow­der, sifted 1 tea­spoon bak­ing 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


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, bak­ing 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 the 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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