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Ingredients for Red Velvet Cupcakes:
- Provide - Cake mixture
- Take 1 large of egg
- Make ready 120 ml of buttermilk
- Give 1 tbsp for white wine vinegar
- Make ready 1 1/2 tbsp for red food colouring (liquid)
- Take 180 ml for sunflower oil
- Make ready 200 grams - self raising flour
- Need 225 grams for caster sugar
- Get 1 tsp - heaped cocoa powder
- Give 1 pinch for salt
- Need 1 tsp of vanilla essence
- Require Frosting
- Provide 100 grams - cream cheese
- Take 50 grams for butter
- Give 200 grams icing sugar(confectioners sugar)
- You need 1 tsp - vanilla essence
Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring. Red Velvet Cupcakes Recipe & Video. Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting.
Red Velvet Cupcakes making:
- preheat oven to 180°C.
- whisk the egg in a bowl for a minute.
- add buttermilk, vinegar, vanilla, and sunflower oil.
- dump the flour, sugar, cocoa, salt and food colouring into the bowl an d mix together.
- whisk for a few minutes until combined and smooth.
- spoon into cupcake cases sat in a muffin tray so they are ¾ full.
- bake in the oven for 25 minutes until risen and cooked - test with a knife and it should come out clean.
- cool the cupcakes in their cases.
- slice a little off of the top of the cupcakes to make it flat and keep the trimmings to one side.
- for frosting
- beat the cream cheese and butter in a bowl until light and fluffy with the vanilla.
- add icing sugar and stir until combined.
- spread a little icing on top of the cupcake and crumble some sponge off-cuts on top to decorate.
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