Red velvet cupcakes

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.