Red vel­vet cup­cakes

The Australian Women's Weekly - - Festive Desserts -

MAKES 12 PREP AND COOK TIME

30 MIN­UTES (+ COOL­ING TIME)

¾ cup (110g) self-rais­ing flour 2 ta­ble­spoons NESTLÉ co­coa

½ tea­spoon vanilla ex­tract

100g but­ter, soft­ened

¾ cup (250g) NESTLÉ Sweet­ened Con­densed Milk

1 egg

1 ta­ble­spoon red food colour­ing gold pearl sugar and gold stars, to dec­o­rate

CREAM CHEESE FROST­ING

1 ¼ cups (200g) ic­ing sugar, sifted 80g but­ter, soft­ened

125g cream cheese, soft­ened 2 ta­ble­spoons NESTLÉ Sweet­ened Con­densed Milk

1 Pre­heat the oven to 170°C

(150°C fan-forced). Line a 12-hole muf­fin pan ( 1/3 cup/80ml ca­pac­ity) with pa­per cases.

2 Sift flour and co­coa into a medium bowl. Add vanilla, but­ter, con­densed milk, egg and food colour­ing. Beat on medium speed with an elec­tric mixer for 3 min­utes or un­til mix­ture is light and fluffy.

3 Di­vide mix­ture be­tween pa­per cases (about ¼ cup of mix­ture into each pa­per case). Bake for about 15 min­utes or un­til cooked when tested. 4 CREAM CHEESE FROST­ING Com­bine all in­gre­di­ents in a medium bowl, beat with an elec­tric mixer un­til smooth, thick and creamy.

5 Pipe Cream Cheese Frost­ing onto cooled cakes. Dec­o­rate with gold sugar and gold stars. Uniced cakes suit­able to freeze. Not suit­able to mi­crowave.

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