Red Velvet Cupcakes & Cream Cheese Topping.
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Composition for Red Velvet Cupcakes & Cream Cheese Topping:
- Give for Cupcakes.
- Provide 2 1/2 cup for cake flour.
- Prepare 1 tsp salt.
- Provide 1 tbsp for cocoa.
- Give 1 1/2 cup oil.
- Provide 1 cup for buttermilk.
- You need 4 - eggs.
- Prepare 3 tbsp of red food colouring.
- Need 1 tsp - white vinegar.
- Prepare 1 1/2 cup of white sugar.
- Prepare 1 tsp - vanilla extract.
- Prepare 1 tsp bicarbonate of soda (baking soda).
- Need for Cream Cheese Topping.
- Need 100 grams of soft butter.
- Provide 1 low fat plain cream cheese (tubs usually come in 250ml).
- Require 2 1/2 cup icing sugar.
- Prepare 1 tsp of lemon juice.
- Prepare 1 tsp for vanilla extract.
Red Velvet Cupcakes & Cream Cheese Topping step by step:
- Beat eggs, oil, buttermilk, vinegar, vanilla extract and food colouring until combined..
- Add sifted flour, bicarbonate of soda, cocoa, as well as salt and sugar..
- Spoon mixture into cupcake holders. (Tip: use a measuring cup in order to get the cupcakes to be equal sizes, I use a 1/4 cup).
- Bake at 180°C for 20 minutes. (However every oven works slightly differently so I suggest checking on them after 15 minutes as you don't want to dry them out and 5 minutes can make a big difference).
- Remove cupcakes from the oven and leave to cool completely before putting topping on..
- Place all ingredients for the cream cheese topping in an electric mixer and mix until well combined. It should be an off white colour with a light and fluffy texture..
- Put topping on cooled cupcakes and enjoy.
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