Red Velvet Cupcakes with Cream Cheese Frosting (makes 18-20)

This delicious afternoon tea cupcake will go down a treat! Try it for yourself and send us some photos!

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Ingredients:

For the cupcakes:

  • 2.25 cups plain flour
  • 1/4 cup cocoa powder
  • 1-2 Tsp chocolate essence/flavouring
  • 1 Tsp bicarbonate of soda
  • 1 Tsp baking powder
  • 1.5 cups) caster sugar
  • 1 cup buttermilk (or see the post above on how to make buttermilk)
  • 200g melted unsalted butter
  • 2 eggs, lightly whisked
  • 1 Tbs white vinegar
  • 1 Tsp vanilla extract
  • 1/4 Tsp ground cinnamon
  • 3 Tsp red food colouring
  • 1/4 cup mixed berry puree (strained to remove seeds)

For the cream cheese frosting:

  • 500g cream cheese
  • 2 cups icing sugar, sifted
  • 120g butter – room temperature
  • 1 Tsp vanilla essence

Method:

1. Preheat oven to 180°C and line muffin pans with patty pans.
2. Sift flour, cocoa powder, cinnamon powder, baking powder and bicarbonate of soda into a large bowl. Stir through the sugar until all mixed in.
3. Whisk the buttermilk, melted butter, eggs, chocolate essence, vinegar and vanilla essence in a separate bowl until combined.
4. Make a well in the centre of the flour mixture and add the liquid mixture and berry puree. Stir until just combined.
5. Add food colouring and stir in.
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6. Divide the mixture among the lined pans and bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
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7. To make the icing beat cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over cupcakes.
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Enjoy!
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