Red Velvet Cupcakes Recipe
Ingredients
List 1 for Sponge
- Unsalted butter 150 g
- Caster sugar 150 g
- Vanilla extract 1 tsp
- Eggs 3
- Yogurt 4 tbsp
- Red food colour 4-5 drops
- Self-Raising Flour 150 g
- Coco powder 50 g
- Semi skimmed milk 1 tbsp
List 2 for Cream Cheese Icing
- Butter 100 g
- Cream Cheese 200 g
- Icing Sugar 500 g
- Lemon juice 1 tsp
Directions
- Preheat your oven at 170 C.
- Place 6 cupcake cases in a cupcake tin.
- Beat butter,sugar and vanilla together until pale and fluffy.
- Add egg one at a time beating after each addition.
- Mix yogurt with food colour and beat in cake mix.
- Beat in sifted flour and coco powder in 2-3 batches.
- Add in milk fold it.
- Fill the mixture in a piping bag.
- Fill your cupcake cases and bake for almost 20 minutes.
- Take out let them cool completely.
- Now for cream cheese icing, beat room temperature butter and cream cheese until light and fluffy.
- Add in sifted icing sugar in 2-3 batches and beat well.
- Add in lemon juice and beat for 2-3 minutes.
- Keep it in fridge until you use it.
- Pipe it on cooled cupcakes and sprinkle with some coco powder.
Directions
- Preheat your oven at 170 C.
- Place 6 cupcake cases in a cupcake tin.
- Beat butter,sugar and vanilla together until pale and fluffy.
- Add egg one at a time beating after each addition.
- Mix yogurt with food colour and beat in cake mix.
- Beat in sifted flour and coco powder in 2-3 batches.
- Add in milk fold it.
- Fill the mixture in a piping bag.
- Fill your cupcake cases and bake for almost 20 minutes.
- Take out let them cool completely.
- Now for cream cheese icing, beat room temperature butter and cream cheese until light and fluffy.
- Add in sifted icing sugar in 2-3 batches and beat well.
- Add in lemon juice and beat for 2-3 minutes.
- Keep it in fridge until you use it.
- Pipe it on cooled cupcakes and sprinkle with some coco powder.
Picture Directions,
Cream Cheese Icing
