Red Velvet Cupcakes
Red Velvet Cupcakes. Delicious textured and festively coloured mini cakes.
Ingredients
- 100g Butter, softened
- 180g caster sugar
- 2 Eggs
- 225g self-raising flour
- 120ml Buttermilk
- 15g cocoa powder
- 1 tsp Vanilla essence
- 1 tsp red food colouring
Step 1
Preheat oven to 170°C (150°C fan forced oven)
Step 2
Beat the butter and caster sugar together until soft and white. Gradually add eggs, food colouring and vanilla essence.
Step 3
Sieve the flour and cocoa powder together
Step 4
Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking care not to ‘overwork’ the mixture.
Step 5
Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).
Step 6
Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked
Step 7
When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.
Chef’s Tips
Fill Patty Pans half way to get an even flat shape or fill three quarters the way up to get a dome shape.
Red Velvet Cupcakes
Ingredients
- 100g Butter (softened)
- 180g caster sugar
- 2 eggs
- 225g self-raising flour
- 120ml Buttermilk
- 15g cocoa powder
- 1 tsp Vanilla essence
- 1 tsp red food colouring
Instructions
- Preheat oven to 170°C (150°C fan forced oven)
- Beat the butter and caster sugar together until soft and white. Gradually add eggs, food colouring and vanilla essence.
- Sieve the flour and cocoa powder together
- Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking care not to ‘overwork’ the mixture.
- Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).
- Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked
- When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.
Notes
