RED velvet cupcakes
It’s the end of Halloween and the start of wedding season in SA and red velvet cupcakes are becoming increasingly popular wedding cake fare; Red Velvet Cakes are the most popular wedding cake in America-not only for their dense rich texture but for the unexpected flaming red colour of the sponge.
Very Moulin Rouge and seductive the sponge is actually so quick and simple to make and is perfectly partnered with cream cheese icing.
My icing is heavily disguised with a rose as I was not mad about the texture or look and I have changed the icing which will yield a much firmer swirl!
RED VELVET CUPCAKES (makes 24)
2 ½ cups flour
1 ½ cups sugar
1 tsp bicarbonate of soda
1 tsp cocoa powder
1 tsp salt
1 cup buttermilk
2 x large free range eggs, at room temperature
1 ½ cups vegetable oil
1 tsp white vinegar
5 tsp Moirs red food colouring
1 tsp vanilla essence
1. In a large mixing bowl sift the flour, sugar, bicarb, cocoa and salt
2. In another mixing bowl combine the buttermilk, eggs, oil, vinegar, food colouring and vanilla essence.
3. Mix the flour mixture into the buttermilk mixture. Pour the batter into 24 cupcake wrappers placed in muffin pans and bake for 15-20 minutes at 180 ˚C
Cream cheese icing
Combine 1 tub of room Simonsberg cream cheese, with 1 tub measurement of butter (both room temperature). Add icing sugar, depending on required consistency, (work on around 500g for firm). Mix till smooth and add vanilla essence for flavour.
Purchase the “Love tickets” in the pic from Mickey’s Scrap Den in Eagle Canyon: Michelle 083-275-0771
- Cream cheese icing: The reason I found a grey hair.
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