RED VELVET CUPCAKES
MAKES 24 PREP 40 MINS COOK 15 MINS + COOLING
✦ 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