Made popular by New York’s Waldorf Astoria hotel, these cakes are five star.
Simple to make yet spectacular as a centrepiece, these red velvet cakes with cream cheese icing are luxurious.
Ingredients
350g (2 1/3 cups) plain flour
2 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
315g (1 1/2 cups) caster sugar
250ml (1 cup) buttermilk
185ml (3/4 cup) vegetable oil
2 eggs
3 teaspoons red food colouring
2 teaspoons white vinegar
Dollar Sweets Fairy Fives sprinkles, to decorate frosting
250g pkt cream cheese, at room temperature
100g butter, at room temperature
195g (1 1/4 cups) pure icing sugar, sifted
1 teaspoon vanilla extract
Method
Step 1
Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
Step 2
Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
Step 3
Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
Step 4
To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.
Step 5
Pipe the icing over the cupcakes and top with the sprinkles.
Source: http://www.taste.com.au, Recipe by Liz Macri
350g (2 1/3 cups) plain flour
2 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
315g (1 1/2 cups) caster sugar
250ml (1 cup) buttermilk
185ml (3/4 cup) vegetable oil
2 eggs
3 teaspoons red food colouring
2 teaspoons white vinegar
Dollar Sweets Fairy Fives sprinkles, to decorate frosting
250g pkt cream cheese, at room temperature
100g butter, at room temperature
195g (1 1/4 cups) pure icing sugar, sifted
1 teaspoon vanilla extract
Method
Step 1
Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
Step 2
Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
Step 3
Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
Step 4
To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.
Step 5
Pipe the icing over the cupcakes and top with the sprinkles.
Source: http://www.taste.com.au, Recipe by Liz Macri
