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 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.