Mindy Belle

Red Velvet Cupcakes

Ingredients

12 tablespoons unsalted butter ( room temp )

1 3/4 cup cups of White Sugar

2 large eggs

2 1/2 tablespoons cocoa

4 tablespoons red food colouring

1 teaspoon vanilla extract

1 teaspoon salt

1 1/2 cups full cream milk

3 1/4 cups plain flour ( sifted )

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Frosting Ingredients

150 grams Cream cheese ( room temp)

4 tablespoons unsalted butter ( room temp )

4 cups of sifted icing sugar

Method

1. Set oven to 180 degrees
2. Beat butter and sugar until light and fluffy 3 – 5 mins
3. Add eggs one at a time.
4. Add Cocoa, food colouring, vanilla
5. in 1/3 batches add milk & Salt then the flour   ( one then the other in turns )
6. last mix the cider vinegar and baking soda and quickly add to mixture and beat for a minute.

Scoop heaped desert spoons of mixture into pans lined in a muffin tray – approx 1/2 full pan

Bake for 18 minutes
Test with a screwer
Cakes will spring back
and the top will look cooked.

Frosting Method

1. Beat the cream cheese and butter
2. Slowly add the icing sugar 1/4 cup at a time
3. Beat to finish, until light and fluffy

Cool the Cupcakes on a wire rack, then fill a sandwich bag with frosting chop the corner off the bag

and frost each cake with a swirl and push down the middle to finish.

Makes approx 22 large cakes 🙂

Enjoy !