RED VEL­VET CUP­CAKES

MAKES 24 PREP 40 MINS COOK 15 MINS + COOL­ING

Woman’s Day (Australia) - - Everyday Food -

✦ ²⁄ 3 cup caster sugar ✦ 60g but­ter, soft­ened ✦ 1 egg, lightly beaten ✦ ½ tsp vanilla ex­tract ✦ ¼ tsp white vine­gar ✦ ²⁄ 3 cup self-raising flour ✦ 2 tsp cocoa pow­der ✦ ¼ cup but­ter­milk ✦ 1 tsp red gel paste food colour­ing FROST­ING ✦ 60g cream cheese, soft­ened ✦ 25g but­ter, soft­ened ✦ 2 cups ic­ing sugar, sifted

1 Pre­heat oven to 160°C. Line a 24-hole mini muf­fin tray with pa­per patty cases.

2 In a medium bowl, us­ing an elec­tric mixer, beat sugar and but­ter to­gether un­til pale and creamy. Beat in egg, vanilla and vine­gar. Sift in com­bined flour and cocoa, beat­ing un­til just com­bined. With mo­tor run­ning, grad­u­ally add but­ter­milk, beat­ing un­til smooth. Mix in food colour­ing.

3 Spoon mix­ture evenly into cases un­til two-thirds full. Bake 10-15 mins un­til cooked when tested. Trans­fer to a wire rack to cool com­pletely.

4 FROST­ING In a large bowl, us­ing an elec­tric mixer, beat cream cheese and but­ter to­gether un­til pale and creamy. Grad­u­ally add ic­ing sugar, beat­ing un­til smooth.

5 Fit a pip­ing bag with a star-shaped noz­zle and fill with frost­ing. Pipe onto cooled cup­cakes.

“T hese mini cup­cakes are the per­fect size for par­ties!” Gabriella Del Grande, Life­style Writer

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