Red velvet cupcakes
Makes 12 cupcakes
| prepPreheat oven to 200°C / 180°C Fan | |||||
| prepLine a 12-hole muffin tin with paper cases | |||||
| 100 g unsalted butter, softened | Cream butter & sugar until smooth | Alternate flour & yoghurt mixtures into batter | Fill cases three-quarters full, bake 200°C / 180°C Fan, 20–25 min | Cool completely on wire rack | Spread or pipe icing onto cupcakes |
| 260 g granulated sugar | |||||
| 2 free-range eggs | Beat in eggs, vanilla, cocoa, oil, colouring & salt | ||||
| 1 tsp vanilla extract | |||||
| 2 tbsp cocoa powder | |||||
| 2 tbsp vegetable oil | |||||
| 2 tsp red food colouring gel | |||||
| ¼ tsp fine salt | |||||
| 250 g plain flour | Combine flour, bicarbonate of soda & baking powder | ||||
| 1 tsp bicarbonate of soda | |||||
| ½ tsp baking powder | |||||
| 120 ml natural yoghurt | Mix yoghurt, vinegar & water | ||||
| 1 tsp apple cider vinegar | |||||
| 80 ml water | |||||
| 55 g unsalted butter, softened | Beat butter & cream cheese until smooth & light | Add icing sugar & vanilla, mix until smooth | |||
| 250 g cream cheese, room temperature | |||||
| 150 g icing sugar | |||||
| 1 tsp vanilla extract | |||||
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