Red velvet cupcakes
Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: DessertFavourite flavours: Cakes/baking
Cakes can be made a day ahead. Decorate on the day of serving or giving.
INGREDIENTS
90g butter, softened
1 teaspoon vanilla extract
1 cup (220g) caster sugar
1 egg
1 tablespoon pillar box red food colouring
11/2 cups (225g) self-raising flour
1/4 cup (25g) cocoa powder
2/3 cup (160ml) buttermilk
1 teaspoon white vinegar
1/2 teaspoon bicarbonate of soda
sweets, sugar flowers, chopped candy canes and cachous, for decoration
SILKY SMOOTH FROSTING
3 egg whites
3/4 cup (165g) caster sugar
230g butter, chopped, softened
1 teaspoon vanilla extract or 1/2 teaspoon peppermint essence
METHOD
1. Preheat the oven to 180°C (160°C fan-forced). Line 15 holes of two 12-hole
(1/3 cup/80ml) muffin pans with the paper cases.
2. Beat the butter, extract and sugar in a small bowl with an electric mixer for about 5 minutes or until pale and creamy. Add the egg and colouring; beat until combined. Reduce the speed to low; add the combined sifted flour and cocoa, then the buttermilk in two batches.
3. Combine the vinegar and soda in a small bowl (the mixture will foam). Stir into the cake mixture.
4. Spoon about 2 tablespoons of the mixture evenly into paper cases. Bake for about 20 minutes or until cooked when tested. Transfer to wire racks to cool.
5. SILKY SMOOTH FROSTING: Meanwhile, place the egg whites and sugar in the
small heatproof bowl of an electric mixer. Place the bowl over a pan of simmering water. Whisk until the sugar dissolves and the egg whites are very warm to touch, about 70°C on a sweets thermometer. Beat on high speed for 5 minutes. With the motor operating, add the butter, a piece or two at a time. Beat until the mixture is smooth and creamy. Beat in extract or essence.
6. Pipe Silky Smooth Frosting on the cakes with a plain tube or, alternatively, spread liberally with a spatula. Top with decorations, as desired.
Un-iced cupcakes suitable to freeze. Not suitable to microwave.
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