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Alright, don’t linger, let’s approach this red velvet cupcakes & cream cheese topping menu with 18 substances which are undoubtedly easy to have, and we have to process them at the very least through 7 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements Red Velvet Cupcakes & Cream Cheese Topping:
- Take Cupcakes
- You need 2 1/2 cup cake flour
- Need 1 tsp of salt
- Make ready 1 tbsp - cocoa
- Give 1 1/2 cup - oil
- Give 1 cup for buttermilk
- Take 4 - eggs
- Need 3 tbsp - red food colouring
- You need 1 tsp - white vinegar
- Make ready 1 1/2 cup white sugar
- Get 1 tsp of vanilla extract
- Need 1 tsp of bicarbonate of soda (baking soda)
- Prepare for Cream Cheese Topping
- Prepare 100 grams of soft butter
- Require 1 low fat plain cream cheese (tubs usually come in 250ml)
- Prepare 2 1/2 cup icing sugar
- Give 1 tsp of lemon juice
- Prepare 1 tsp vanilla extract
Red Velvet Cupcakes & Cream Cheese Topping steps:
- Beat eggs, oil, buttermilk, vinegar, vanilla extract and food colouring until combined.
- Add sifted flour, bicarbonate of soda, cocoa, as well as salt and sugar.
- Spoon mixture into cupcake holders. (Tip: use a measuring cup in order to get the cupcakes to be equal sizes, I use a 1/4 cup)
- Bake at 180°C for 20 minutes. (However every oven works slightly differently so I suggest checking on them after 15 minutes as you don't want to dry them out and 5 minutes can make a big difference)
- Remove cupcakes from the oven and leave to cool completely before putting topping on.
- Place all ingredients for the cream cheese topping in an electric mixer and mix until well combined. It should be an off white colour with a light and fluffy texture.
- Put topping on cooled cupcakes and enjoy
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