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Before you jump to Red Velvet Cupcakes with Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Option.
On TV as well as in magazines absolutely everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? Many men and women have lived with this school of thought for many years, and they in addition pass this on to their children. You will even find that men and women in other countrys also adhere to this simple rule and they dont know why. You will be delighted to know that we have done a little research, and we are going to explain to you why this is regarded as a miracle fruit.
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As you can see, it is not hard to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now lets go back to red velvet cupcakes with cream cheese frosting recipe. You can cook red velvet cupcakes with cream cheese frosting using 17 ingredients and 14 steps. Here is how you do that.
The ingredients needed to cook Red Velvet Cupcakes with Cream Cheese Frosting:
- Get of Sponge.
- Prepare 60 grams of unsalted butter.
- Provide 140 grams of caster sugar.
- Use 1 large of egg.
- Use 1/4 tsp of vanilla extract.
- Provide 4 tbsp of red food colouring.
- You need 1 pinch of salt.
- Take 30 grams of unsweetened cocoa powder.
- Prepare 225 grams of all purpose/plain flour.
- Take 120 ml of buttermilk.
- Use 1/2 tsp of cider vinegar.
- You need 1/2 tsp of baking soda.
- Provide of Frosting.
- You need 25 grams of salted butter.
- You need 125 grams of cream cheese.
- Use 1/4 tsp of vanilla extract.
- Use 125 grams of confectioners/icing sugar.
Steps to make Red Velvet Cupcakes with Cream Cheese Frosting:
- Makes 12 cakes.
- Preheat oven to 180c/350f/gas 4.
- Line a 12 hole cupcake pan with paper cases.
- Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated.
- In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture.
- With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour.
- Stir the vinegar into the baking soda and fold into the mixture.
- Leave to stand for 3 minutes.
- Spoon the pan into the paper cases to 3/4 full.
- Bake for 15 minutes or until a knife comes out clean.
- Cool on a wire rack.
- To make the frosting: beat the butter and cream cheese together until there are no lumps.
- Add the vanilla and gradually add the sugar.
- Either use a piping bag or a spoon to decorate your cakes once cool.
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